“Highly recommended for readers looking to explore new spices.” — Library Journal

“Orient Express combines no-fuss, speedy recipes with unusual combinations that are showcased through fantastical sounding chapters — Emerald spice & Gold dust (Za’atar and Saffron), Fire & Noble Velvet (Chilli and cumin) to Exotic Perfume & Delicate fragrances (Cinnamon and flowers). These combinations of sweet and sour all pay homage to her Bulgarian and Turkish heritage and showcase flavour profiles to make your palate sing.” — Hello! magazine

“…the inspiration for Orient Express came from the street foods of Istanbul, Ankara and Gaziantep, Beirut, Damascus and Aleppo. Each chapter is based on a coalescence of flavors. This structure enables one to combine a selection of diversely spiced dishes into an impressive banquet. Alternatively you could also serve a selection of one or two dishes with drinks. Either way Rowe’s recipes are brilliant for entertaining family and friends.” — Readings

“Orient Express presents recipes for small plates that are organized by key flavours and ingredients rather than course. In adapting the traditional recipes, Rowe used less fat and oil, changed the techniques slightly to suit today’s home cooks, and shortened the cooking times. Rowe’s enthusiasm for the region comes through both in conversation and on the pages of her books. She emphasizes that she focused on flavours in Orient Express because she finds them so evocative.” — Canada.com

“Rowe’s recipes are as beautiful to look at as they are delicious to eat.” — Daily Mail (London)

“The pages are so packed with Silvena’s characteristic enthusiasm and irresistible passion, I defy anyone to resist.” — Heston Blumenthal