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Purple Citrus and Sweet Perfume (Hardcover)
Cuisine of the Eastern Mediterranean
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Silvena Rowe, executive chef of London`s exquisite restaurant Quince at the May Fair Hotel, invites you on a journey through Eastern Mediterranean history and its culinary secrets. Here, the olive oil, rosemary, and basil of the West meet the exoti......more
Silvena Rowe, executive chef of London`s exquisite restaurant Quince at the May Fair Hotel, invites you on a journey through Eastern Mediterranean history and its culinary secrets. Here, the olive oil, rosemary, and basil of the West meet the exotic spices of the East for a contemporary cuisine of surprising lightness and variety.
From tempting starters such as creamy feta and caramelized leek filo pastries to sumptuous entrÉes such as spiced pilaf with duck confit, raisins, and pine nuts to heavenly desserts like maple-glazed roasted figs with pistachio praline, this is food for celebrating, for healthy living, and, above all, for sharing.
Rowe offers a modern twist on the classic recipes of a rich tradition, following in the footsteps of the great Ottoman chefs who combined the sweet and the sour, the fresh and the dried, the flavors of honey and cinnamon, saffron and sumac, scented rose and orange flower water. Filled with mouthwatering recipes that can be made using surprisingly simple and easy-to-find ingredients, and illustrated with stunning photographs, Purple Citrus & Sweet Perfume brings to life the natural beauty and irresistible flavors of the Eastern Mediterranean.
- Author:
- Rowe, Silvena
- ISBN:
- 9780062071590
- Format:
- Hardcover
- Pages:
- 255
- Publish Date:
- 06/14/2011
- Publisher:
- Ecco Pr
- Language:
- English
Portions copyright 2005 Muze Inc. All rights reserved.
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Rowe, a London-based writer, chef, and TV star, explores "the cuisines of the Eastern Mediterranean," taking home cooks through the "kitchens of Turkey, Syria, Jordan, Lebanon, the cuisines of the Europeans and Arabs, of Muslims, Christians and Jews"-she doesn't shy away from peppering this solid collection of recipes that follow "in the footsteps of the great Ottoman chefs" with memoirs, poetry, adaptations of short stories, and breathtaking landscapes. Recipes feature ingredients often associated with eastern Mediterranean cooking such as pomegranates, saffron, lamb, and yogurt, as well as flavors that may be new to some U.S. home cooks such as sumac, rose petals, lemon balm, nettles, and nasturtium flowers. Inspired by her Turkish heritage, the author offers regional selections such as gozleme, a Turkish, stuffed street food, and a selection of boreks, Turkish pastry, along with dishes her grandmother cooked such as baba ghanoush, and her mother's yiahni, a Turkish stew. This title takes readers far beyond their kitchen through the spices and stories of the enthusiastic and talented author. (June) (c) Copyright PWxyz, LLC. All rights reserved.
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