Orient Express: Fast Food from the Eastern Mediterranean
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Orient Express is for busy cooks who want a touch of the light, beautiful cuisine of the eastern Mediterranean.
Following her acclaimed Purple Citrus & Sweet Perfume, Silvena Rowe turns her focus to the delicious small dishes that you would find in the bustling street markets of Damascus or Istanbul -koftes, falafels and pilafs-as well as delicious puddings such as vanilla baklava, and chocolate and pistachio mousse.
In this treasure trove of a book she presents 100 light, enticing new recipes, perfectly balanced for mezze-style summer meals. This is a cuisine both for celebrating and for sharing: Ottoman-inspired food, based around stunning combinations of sweet and sour-honey and cinnamon, saffron and sumac-and given a brilliant modern twist by one of the most exciting chefs working today.
Silvena Rowe has an encyclopedic knowledge of the foods and culinary traditions of the eastern Mediterranean. Her cooking is light and the presentation of her dishes is elegant and sophisticated, while the flavors are powerful and the textures balanced. Her enthusiasm for the food of her heritage is evident on every page.
Silvena Rowe is a London-based food writer, cookbook author and celebrated chef. She is the Chef Patron of The May Fair Hotel, where, her new flagship restaurant Quince has opened its doors in the spring of 2011. Silvena's first book, The Eastern and Central European Kitchen, won a prestigious Glenfiddich Food and Drink award, and in 2010 Purple Citrus & Sweet Perfume won the Gourmand award for the best book on Mediterranean cuisine. She is also an established and distinctive TV presence, making regular appearances on the hugely popular BBC program Saturday Kitchen and ITV's This Morning. In addition, she was a judge on BBC Young Chef of the Year 2010.
With a love of cooking instilled in her by her Turkish father and by her upbringing in the ancient city of Plovdiv, just 500 km from the ancient Ottoman capital of Constantinople, Silvena is uniquely placed to enthuse the widest possible audience of food lovers and travelers with her passion for the best of the eastern Mediterranean kitchen.
Pub Date: 2012
Format: Hardback with color illus.
Size: 7.50 x 9.75 inches