Garlic
More Than 65 Recipes Celebrating Garlic & Wild Garlic
Seiten
2025
Ryland, Peters & Small Ltd (Verlag)
978-1-78879-674-3 (ISBN)
Ryland, Peters & Small Ltd (Verlag)
978-1-78879-674-3 (ISBN)
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A celebration of GARLIC from festivals to folklore from a celebrated food writer and broadcaster JENNY LINFORD.
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 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.
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.
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 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.
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.
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 many more publications. 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 and www.jennylinford.co.uk. Jenny lives in Hertfordshire.
| Erscheint lt. Verlag | 11.2.2025 |
|---|---|
| Reihe/Serie | Jenny Linford's Cookbooks |
| Zusatzinfo | 80 col photographs |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 170 x 210 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| ISBN-10 | 1-78879-674-8 / 1788796748 |
| ISBN-13 | 978-1-78879-674-3 / 9781788796743 |
| Zustand | Neuware |
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Buch | Hardcover (2023)
Gräfe und Unzer (Verlag)
CHF 39,90
