Purple Citrus And Sweet Perfume: Cuisine of the Eastern Mediterranean

Hardcover | September 19, 2013

bySilvena Rowe

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A rare and beautiful gem of a cookbook, Purple Citrus and Sweet Perfume celebrates the succulent cuisine of the Eastern Mediterranean, a land rich in multi-cultural Ottoman tradition. Popular British chef Silvena Rowe gives us a beautifully designed, lavishly photographed compendium of inspiring and enticing recipes—a treat for the eyes, mind, and heart as well as the palate.

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From the Publisher

A rare and beautiful gem of a cookbook, Purple Citrus and Sweet Perfume celebrates the succulent cuisine of the Eastern Mediterranean, a land rich in multi-cultural Ottoman tradition. Popular British chef Silvena Rowe gives us a beautifully designed, lavishly photographed compendium of inspiring and enticing recipes—a treat for the eye...

From the Jacket

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...

Silvena Rowe was born and raised in the ancient city of Plovdiv, Bulgaria, just three hundred miles from Istanbul. Her Turkish father instilled in her a love of cooking, and he passed down, as generations had before him, the traditions of the Ottoman cuisine. Rowe is the executive chef at Quince at the iconic May Fair Hotel in London. ...

other books by Silvena Rowe

Orient Express: Fast Food From The Eastern Mediterranean
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Hardcover|Jan 13 2013

$31.39 online$34.50list price(save 9%)
Format:HardcoverDimensions:256 pages, 10 × 7.88 × 1 inPublished:September 19, 2013Publisher:HARPERCOLLINS PUBLISHERSLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0062071599

ISBN - 13:9780062071590

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Editorial Reviews

“Equal parts rustic and elegant, Rowe’s is a borderless cuisine of za’atar and lemon zest, chile and cumin, marked by vibrant flavors, bright colors, and heady aromas.”