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Orient Express [Hardcover]

Silvena Rowe
4.1 out of 5 stars  See all reviews (7 customer reviews)
RRP: £20.00
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Book Description

5 May 2011

Orient Express is for busy cooks who want a touch of the light, beautiful cuisine of the eastern Mediterranean.

Following her acclaimed Purple Citrus and 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 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 in Britain today.

Silvena Rowe has an encyclopaedic 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 flavours are powerful and the textures balanced. Her enthusiasm for the food of her heritage is evident on every page.


Frequently Bought Together

Orient Express + Purple Citrus & Sweet Perfume: Cuisine of the Eastern Mediterranean + Tamarind & Saffron: Favourite Recipes from the Middle East (Penguin Cookery Library)
Price For All Three: £40.95

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Product details

  • Hardcover: 208 pages
  • Publisher: Hutchinson (5 May 2011)
  • Language: English
  • ISBN-10: 0091930952
  • ISBN-13: 978-0091930950
  • Product Dimensions: 19.8 x 2.2 x 25.2 cm
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Bestsellers Rank: 147,573 in Books (See Top 100 in Books)

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Review

`Her food is exquisite. She's an exceptionally fine cook, with an encyclopaedic knowledge of her art. In a few years' time, we might talk of the food of the eastern Mediterranean in the same breath as its western neighbours. With Rowe at the helm, I wouldn't bet against it.'
--Tom Parker-Bowles, Daily Mail (7 May 2011)

Book Description

Orient Express is the follow-up to Silvena Rowe's hugely successful and critically esteemed Purple Citrus and Sweet Perfume, sales to date in excess of 10,000

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Customer Reviews

Most Helpful Customer Reviews
33 of 35 people found the following review helpful
By E. L. Wisty TOP 500 REVIEWER VINE™ VOICE
Format:Hardcover|Amazon Verified Purchase
Following on from last year's innovative Purple Citrus & Sweet Perfume, Silvena Rowe's "Orient Express" is subtitled "Fast food from the Eastern Mediterranean". By "fast food", don't expect too many recipes which can be quickly whizzed up - many will require time such as overnight marinading, setting in the fridge and so on. The phrase here refers to the fact that this is the kind of grub which you would expect to find on sale at street stalls and markets and delis for instant consumption, but here almost recreated anew by Ms Rowe with exotic and daring flavour combinations plus a good dose of cross-cuisine fusion too. Much here is suited to mezze style eating, ideal summer food, especially for barbecues.

The division of the book is by highlighted ingredients and flavours. So we have, with some sample dishes which have already caught my eye (apologies to seafood lovers here - I don't eat seafood myself, but be assured that there are plenty of seafood recipes in here too):

Za'atar and saffron
- Duck and black sesame za'atar kleftiko
- Spiced lamb filo cigars with za'atar and pistachio cream
- Orange and za'atar marinated halloumi with tomato and za'atar dressing

Chilli and cumin
- Duck, halloumi and green chilli spring rolls with sweet potato and almond skordalia
- Suzme and chilli marinated chicken shawarma with aubergine and red pepper salad
- Lamb moussaka rolls
- Spiced pork and cumin sausages with fennel and preserved lemon salad
- Spiced duck rillette with courgette and chilli pesto

Sumac and fresh herbs
- Chickpea, sweet potato and spinach cakes with creamed parsnip and coriander dip
- Pistachio dukkah-crusted duck with sumac onion jam
- Skordalia cavolo nero cakes topped with shredded duck confit and pomegranate
- Crushed broad beans and avocado with Parmesan and sumac biscuits
- Cardamom duck with orange and sumac infused sauce
- Lemon balm sorbet, black sesame macaroon crumble and lemon balm oil

Cardamom and honey
- Honey mashed broad beans with capers and spring onions
- Pistachio and cardamom lamb manti
- Kadaifi wrapped goat's cheese and cardamom figs with thyme flowers
- Honey and ginger roasted apricots with ricotta on green peppercorn and za'atar spiced filo
- Nine spice lamb with honey, red onion and fig compote
- Lemon thyme infused burrata with honey, berries and balsamic vinegar
- Orange and honey glazed aubergine rolls with apricot and cottage cheese

Cinnamon and flowers
- Lemon vanilla custard baklava with orange blossom syrup
- Roasted figs with orange blossom, passion fruit and mint sauce
- Rose water infused saffron and cardamom spiced lamb wraps with tahini sumac mayonnaise

The photography of dishes is excellent - not all recipes have a photograph, but most do. The book is well laid out, one recipe to a page for the most part, with clear instructions.

If Silvena Rowe keeps this up, she'll knock Diana Henry off the top spot of my favourite food writers. What delights will she come up with next?
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12 of 13 people found the following review helpful
By Gareth Wilson - Falcata Times Blog TOP 500 REVIEWER VINE™ VOICE
Format:Hardcover
Whilst most people would automatically think that this title is a quick and easy way to create Asian dishes, it's not. It brings the flavour and culture of the eastern Mediterranean to the palette of the western world and whilst some of the dishes may seem quite exotic they have a wonderful taste sensation all of their own.

Taking influences from as far afield as North-Eastern Africa as well as Turkey, it has something for all palettes. It's accomplished, it's easy to follow and above all else it will give you a set of flavours that are not matched anywhere else in the world where savoury dishes vie against the sweetness of some of the ingredients. Its creative, it will give you something special for a dinner party and with a quick turn around on their creation, can be something that will wow a surprise party that very few will have experienced before.
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3 of 4 people found the following review helpful
2.0 out of 5 stars Disappointed 16 Feb 2012
Format:Hardcover|Amazon Verified Purchase
Having watched some television programmes I was keen to get the book as it would be nice to try something which looked a little different. Many of the recipes involve frying food which doesn't appeal or putting the oven on for what seems like a small quantity of food. None of the recipes are really that straight forward with speciality ingredients that need to be sourced. All in all having read all the recipes there was not one that jumped out at me enough to say cook me. Very disappointing.
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