Silvena Rowe is a British chef and cookbook author celebrated for her distinctive culinary voice. Her cooking is deeply rooted in her Turkish and Bulgarian heritage and the traditions of Ottoman cuisine passed down through her family. With a keen eye for detail and a passion for storytelling through food, Rowe explores her ancestral connections, traveling through the Middle East to bring authentic flavors and aromas into contemporary kitchens. Her work is a testament to the rich history and diverse tastes that bridge East and West.
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.
A delightful guide to the distinctive cuisine of Hungary with 65 step by step recipes and 300 photographs.
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.
The fresh ingredients and unfamiliar flavor combinations of Central and Eastern Europe are capturing the imaginations of gourmet stores and restaurants in the West today. We're enjoying dishes such as goulash, stroganoff, pierogi and borscht as we feast on a wealth of culinary traditions that stretches back for generations. Silvena Rowe turns to countries such as Hungary, the Czech Republic, Bulgaria, Poland, Georgia, Russia, and the Ukraine for her inspiration. She cooks game with sweet-and-sour stuffing, sauces and marinades; smoked fish; wild mushrooms; fruits such as quince, figs and pomegranates; and seeds and grains such as lentils, pearl barley and poppy seeds. She plunders the traditions of the poor and wealthy alike in her quest to bring us a taste of what is put upon the tables in these countries. The food is untamed and the flavors are strong. Alongside Silvena's recipes are photographs of the food markets, farms, homes, grand cafes and restaurants of Eastern and Central Europe by renowned photographer Jonathan Lovekin.
Combining Malcolm Gluck's renowned wine expertise with budget-friendly dinner party menus, this book offers a fresh approach to hosting. Each menu is designed to cost no more than £20, making it accessible for anyone looking to impress guests without overspending. The unique blend of wine recommendations and affordable meal ideas ensures that readers can create delightful dining experiences without breaking the bank.
Dieses Buch nimmt Sie mit auf eine Reise durch die Geschichte und Esskultur des östlichen Mittelmeerraums. Es präsentiert die schönsten klassischen Gerichte der nahöstlichen Küche - oft in überraschenden, modernen Variationen - und verrät viele kulinarische Geheimnisse. Eine Küche, die perfekt zum heutigen Lebensstil passt: Sie ist leicht und gesund, überrascht durch Vielfalt und verführerische Aromen und eignet sich ideal zum unkomplizierten gemeinsamen Geniessen wie auch zum Bewirten von Gästen. Die stimmungsvollen Fotos und Geschichten zu Land und Leuten lassen Sie in die geheimnisvolle Welt des Orients eintauchen.
Wer kennt sie nicht, die klassischen osteuropäischen Rezepte wie Blini und Boeuf Stroganoff? Oder den etwas einfacheren, auch bei uns in Deutschland sehr beliebten Borschtsch? Doch unsere Nachbarländer im Osten haben kulinarisch noch Einiges mehr zu bieten. Die passionierte Köchin Silvena Rowe stellt in ihrem Kochbuch Rezepte aus ihrer Heimat Bulgarien und weitere Gerichte aus Russland, Polen, Tschechien, Ungarn, der Ukraine und Georgien vor. Die Länderküchen zeigen sich einerseits rustikal und bodenständig, sind andererseits aber durchzogen von mediterranen, französischen und asiatischen Einflüssen, was den Rezepten häufig eine unerwartet leichte und frische Note verleiht. Den Rezepten stellt Rowe ein paar kurze Zeilen zur Geschichte des jeweiligen Gerichts voran und würzt viele ihrer Beiträge mit unterhaltsamen Anekdoten. Das macht dieses Kochbuch nicht nur zu einer Sammlung von 160 abwechslungsreichen Rezepten, sondern auch zu einem Vermittler von osteuropäischer Esskultur und Kochmentalität.