Garlic
More Than 65 Recipes Celebrating Garlic & Wild Garlic
Published on 11. February 2025
Book
Hardback
160 pages
978-1-78879-674-3 (ISBN)
Description
'Nothing could be more delicious than Jenny Linford's Garlic. Not only are there many easy and savoury recipes but it is equally full of mouth-watering text. I could not stop salivating - neither will you!' Ken Hom, CBE
A celebration of GARLIC from festivals to folklore from a celebrated food journalist and broadcaster JENNY LINFORD.
A STUNNING collection of MORE THAN 65 delicious recipes that take their inspiration from AROUND THE WORLD, including ideas for snacks, meat, poultry and fish plus pasta and breads.
Although garlic is neither an herb nor a spice 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.
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 aspect of garlic, from Health and Traditional Medicine to Folklore and from Growing Garlic at Home to Garlic Festivals. First published in 2016, this is a new edition.
A celebration of GARLIC from festivals to folklore from a celebrated food journalist and broadcaster JENNY LINFORD.
A STUNNING collection of MORE THAN 65 delicious recipes that take their inspiration from AROUND THE WORLD, including ideas for snacks, meat, poultry and fish plus pasta and breads.
Although garlic is neither an herb nor a spice 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.
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 aspect of garlic, from Health and Traditional Medicine to Folklore and from Growing Garlic at Home to Garlic Festivals. First published in 2016, this is a new edition.
More details
Series
Language
English
Place of publication
London
United Kingdom
Product notice
Paper over boards
Illustrations
80 col photographs
Dimensions
Height: 212 mm
Width: 172 mm
Thickness: 20 mm
Weight
566 gr
ISBN-13
978-1-78879-674-3 (9781788796743)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Person
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), The Missing Ingredient (for Particular Books) and bestseller The Kew Gardens Cookbook (Kew Publishing). She is a writer and broadcaster whose recipes and food commentary appears in The Times, The Guardian, and more. She created and presents the podcast A Slice of Cheese for Food FM and has appeared on Radio 4 and the BBC World Service. Follow her at @jennylinford. Jenny lives in Hertfordshire.