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Пурпурен цитрус & сладки ухания
Силвена Роу ви кани на пътешествие из историята на Източното Средиземноморие, докато вкусва някои от най-добре пазените тайни на кулинарния свят. Тук зехтинът, розмаринът и босилекът от Запада се съчетават с екзотични подправки от Изтока за изненадващо лека и разнообразна съвременна кухня – доказателство, ако изобщо е било нужно такова, че Средиземноморието е много повече самоот Италия и Франция.
Това е храна за здравословен живот, храна за празнуване и, преди всичко, храна за споделяне. Силвена Роу представя собственото си тълкуване на рецепти с богата традиция, като следва стъпките на османските готвачи, съчетавали сладко и кисело, прясно и сушено, мед и канела, шафран и сумак, вода от ароматна роза и от портокалов цвят.
„Пурпурен цитрус & сладки ухания“ представя изкусителни рецепти и зашеметяващи фотографии, съживява естествената красота и неустоимите вкусове на Източното Средиземноморие.
Това е храна за здравословен живот, храна за празнуване и, преди всичко, храна за споделяне. Силвена Роу представя собственото си тълкуване на рецепти с богата традиция, като следва стъпките на османските готвачи, съчетавали сладко и кисело, прясно и сушено, мед и канела, шафран и сумак, вода от ароматна роза и от портокалов цвят.
„Пурпурен цитрус & сладки ухания“ представя изкусителни рецепти и зашеметяващи фотографии, съживява естествената красота и неустоимите вкусове на Източното Средиземноморие.
252 pages, Hardcover
First published January 1, 2010
20 people are currently reading
190 people want to read
About the author
Silvena Rowe
17 books10 followersSilvena Rowe (born in Plovdiv, Bulgaria) is a British chef, food writer, television personality and restaurateur.
Rowe was born in Plovdiv, Bulgaria to a Bulgarian mother and a Turkish father. Rowe's father, who was a newspaper editor, Bulgarianised his name due to Bulgaria's communist government. He instilled in Rowe a love of cooking, and he passed down the traditions of the Ottoman cuisine. In 1986, at the age of 19, she moved to London where she married Malcolm Rowe. She cooked in the kitchen of the Notting Hill bookshop Books for Cooks, which led her to cook for Princess Michael of Kent, Ruby Wax and Tina Turner. She also met Malcolm Gluck and the two began to write a regular food column for The Guardian newspaper. In 2007, she was the food consultant on David Cronenberg’s 2007 film Eastern Promises. She has become a regular guest on the BBC's Saturday Kitchen and ITV's This Morning. In 2007, her book Feasts won the Glenfiddich Food and Drink Award. After her fathers death she wanted to rediscover her heritage so she travelled through Turkey, Syria, Lebanon and Jordan tracing her Ottoman roots; this resulted in her cookbook Purple Citrus and Sweet Perfume.
On 1st June 2011, her restaurant Quince opened at The May Fair Hotel in Mayfair, London. Her restaurant is influenced by her Turkish heritage- homage to her grandfather Mehmed, who used to cook the dishes for her father.
Rowe was born in Plovdiv, Bulgaria to a Bulgarian mother and a Turkish father. Rowe's father, who was a newspaper editor, Bulgarianised his name due to Bulgaria's communist government. He instilled in Rowe a love of cooking, and he passed down the traditions of the Ottoman cuisine. In 1986, at the age of 19, she moved to London where she married Malcolm Rowe. She cooked in the kitchen of the Notting Hill bookshop Books for Cooks, which led her to cook for Princess Michael of Kent, Ruby Wax and Tina Turner. She also met Malcolm Gluck and the two began to write a regular food column for The Guardian newspaper. In 2007, she was the food consultant on David Cronenberg’s 2007 film Eastern Promises. She has become a regular guest on the BBC's Saturday Kitchen and ITV's This Morning. In 2007, her book Feasts won the Glenfiddich Food and Drink Award. After her fathers death she wanted to rediscover her heritage so she travelled through Turkey, Syria, Lebanon and Jordan tracing her Ottoman roots; this resulted in her cookbook Purple Citrus and Sweet Perfume.
On 1st June 2011, her restaurant Quince opened at The May Fair Hotel in Mayfair, London. Her restaurant is influenced by her Turkish heritage- homage to her grandfather Mehmed, who used to cook the dishes for her father.
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Displaying 1 - 19 of 19 reviews
July 7, 2012
This is a gorgeous cookbook with a flavorful, interesting recipes. Many vegetarian recipes; a few hard to find ingredients. The photography is stunning,
August 29, 2013
This book is a gem not only for the recipes, but for the wealth of inspiration. One of the few books that has not only provided me with good recipes, but has opened a whole new world of spices and flavors. The meringues are to die for. I'm buying a second copy for my daughter because I'm not letting her leave with mine.
December 20, 2024
Reread 07-2024. Still am inspired by it.
Just a beautifully done cookbook, and it's obvious that Rowe loves the region and sharing information about its culture and food. Gorgeous photography, too.
Just a beautifully done cookbook, and it's obvious that Rowe loves the region and sharing information about its culture and food. Gorgeous photography, too.
January 2, 2013
What a treasure to find!! The photography, recipes, and quality of ingredients found in this cookbook are all fabulous and phenomenal. Want to find an amazing turkish börek pastry recipe, new hummus recipes, kebabs, and more? This book will please the most discriminating taste for tasty and high-end gourmet Middle Eastern foods. I was so happy to add this to my collection.
June 12, 2016
If your cooking is in a rut, this cookbook will introduce you to a whole new series of flavors. Yes, some of the ingredients are a bit difficult to obtain, but for non-perishable items the internet will provide endless sources. Last night, we made the "sumac and chili spiced rack of lamb with sweet pomegranate sauce" and "Father's Eggplant Borek" and it was one of the best meals of our lives!
October 4, 2016
Disappointing
August 20, 2021
A beautifully designed book that adds wonderful bits of cultural flavor to the delicious-looking recipes. The author's passion shines through in her personal tidbits.
January 1, 2025
When I first picked up Purple Citrus & Sweet Perfume, I was immediately struck by its breathtaking photography. Each page is a feast for the eyes, and it’s clear that Silvena Rowe has a deep appreciation for the beauty of Eastern Mediterranean cuisine. The colors and textures practically leap off the page, drawing you into the rich culinary traditions of the region.
The recipes themselves, however, are a mixed bag. Rowe offers a refreshing twist on Ottoman-inspired dishes, and her unique combinations of ingredients—honey and cinnamon, saffron and sumac—feel like an invitation to explore a new flavor palette. For the adventurous cook, this book is a treasure trove of intriguing ideas. Yet, while some recipes deliver on their promise, others fall flat. For instance, the rice pilaf with vermicelli didn’t work as described—the golden, crispy pasta pictured in the book turned into an unappetizing, soggy mess in practice.
The book’s organization also leaves something to be desired. Finding specific recipes can be frustrating, and the lack of suggestions for pairing dishes feels like a missed opportunity, especially for a cuisine that’s so communal at heart. Adding to the challenge, many ingredients—like nasturtium flowers, kadaifi pastry, or zucchini blossoms—are difficult to source for most home cooks, and Rowe rarely offers substitutions. This exclusivity makes the book feel more suited for professionals or those with access to specialty markets.
In summary, Purple Citrus & Sweet Perfume is an inspiring cookbook that’s more about the journey than the destination. It’s a visual and cultural delight, but its accessibility issues and inconsistent results mean it’s not for the faint of heart. However, for those willing to experiment (and occasionally fail), this book offers a rewarding glimpse into the vibrant culinary heritage of the Eastern Mediterranean.
The recipes themselves, however, are a mixed bag. Rowe offers a refreshing twist on Ottoman-inspired dishes, and her unique combinations of ingredients—honey and cinnamon, saffron and sumac—feel like an invitation to explore a new flavor palette. For the adventurous cook, this book is a treasure trove of intriguing ideas. Yet, while some recipes deliver on their promise, others fall flat. For instance, the rice pilaf with vermicelli didn’t work as described—the golden, crispy pasta pictured in the book turned into an unappetizing, soggy mess in practice.
The book’s organization also leaves something to be desired. Finding specific recipes can be frustrating, and the lack of suggestions for pairing dishes feels like a missed opportunity, especially for a cuisine that’s so communal at heart. Adding to the challenge, many ingredients—like nasturtium flowers, kadaifi pastry, or zucchini blossoms—are difficult to source for most home cooks, and Rowe rarely offers substitutions. This exclusivity makes the book feel more suited for professionals or those with access to specialty markets.
In summary, Purple Citrus & Sweet Perfume is an inspiring cookbook that’s more about the journey than the destination. It’s a visual and cultural delight, but its accessibility issues and inconsistent results mean it’s not for the faint of heart. However, for those willing to experiment (and occasionally fail), this book offers a rewarding glimpse into the vibrant culinary heritage of the Eastern Mediterranean.
February 6, 2021
I've read several Persian focused cookbooks and this is one of the best, with original recipes using flavors not found in American cuisine. Maybe I'm just a sucker for pomegranites and pistachios, and sumac and labneh and...
July 27, 2025
Everything sounds good
Beautiful photos, delicious sounding recipes and a lovely story with each one.
Mediterranean foods that are diffrent from what you'll expect.
Beautiful photos, delicious sounding recipes and a lovely story with each one.
Mediterranean foods that are diffrent from what you'll expect.
December 25, 2016
Very nicely presented cookbook with recipes which have all turned out well. I would say the recipes are mostly very Eastern Mediterranean, i.e. Turkey and east. None require particularly skilful technique so it's quite accessible in that respect.
Being harsh I've docked it a star for having a fairly tough ingredients list and not many tips for what can be substituted or dropped from a recipe. I'd recommend making a list of all the obscure stuff and buying them from a specialist store in one go. Souschef seems like a pretty good UK website if you don't have a local supplier.
Being harsh I've docked it a star for having a fairly tough ingredients list and not many tips for what can be substituted or dropped from a recipe. I'd recommend making a list of all the obscure stuff and buying them from a specialist store in one go. Souschef seems like a pretty good UK website if you don't have a local supplier.
August 27, 2011
Loved the vegetarian recipes in the pretty book
September 6, 2011
Excellent cookbook for Arab Mediterranean cuisine--lots of zattar and pomegranite molasses used--wonderful range of recipes, wonderful pictures.
November 5, 2011
A very personable book, with a unique take on the food of the Eastern Mediterranean. Lovely flavors and lovely prose.
Currently reading
November 6, 2011Beautiful pictures and thought-provoking recipes!
January 28, 2012
Gorgeous book. can't wait to make the nasturium salad. made the roasted eggplant bell pepper & walnut dip w/ good results.
August 18, 2012
i love the mezze and other small dishes in this book. very inspirational and will help my put a feast on the table next time i have friends over.
November 23, 2013
I heard an interview with the author on The Splendid Table. I got it at the library, and it's lovely!
August 15, 2014
Really interesting recipes, cant wait to try them
Displaying 1 - 19 of 19 reviews