Garlic Over 65 deliciously different ways to enjoy cooking with garlic

Garlic : Over 65 deliciously different ways to enjoy cooking with garlic
ISBN: 9781788791533
Publication Date: 10 September 2019

Although garlic is neither an herb or a spice it has been used to enhance food as far back as when the pyramids at Giza were built. This unassuming bulb packs a powerful punch and is an essential element to recipes from around the world. Chefs and home cooks use it to enhance and intensify other ingredients or even as the signature element of a dish. Its taste varies in depth and aroma depending on the way it is cooked and the variety used. Jenny Linford's inspired recipes include delicious ideas for dips, snacks, meat, poultry and fish plus pastas and breads.

Master much-loved classics such as Aioli, Ajo Blanco (almond gazpacho), Spaghetti al Vongole, Garlic and Anchovy Roast Lamb and Boeuf Bourguignon, then try some new recipes such as Garlic and Pistachio Muffins, Korean Beef Bulgogi, Stir-fried Miso Pork with Wild Garlic and a Taiwanese Braised Pork Bao (steamed buns). In addition to the recipes, essay features give an insight into various aspects of garlic, from Health and Traditional Medicine to Folklore and from Growing Garlic at Home to Garlic Festivals.

About the Author

Jenny Linford is a member of the Guild of Food Writers and author of The Tomato Basket, Mushrooms and Potatoes (for RPS), The Chef's Library (for Abrams) and The Missing Ingredient (for Particular Books). Jenny lives in Hertfordshire.