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Garlic : over 65 deliciously different ways to enjoy cooking with garlic / Jenny Linford ; photography by Clare Winfield.

by Linford, Jenny.

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Cooking (Garlic)

9781849757072 (hc.)

160 pages : illustrations (color) ; 24 cm.

Garlic 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. The garlic bulbs found on sale are actually dried in the sun, though we tend to consider them fresh. Smoked garlic is dried garlic that has been smoked to give it a golden hue and mellow smoky flavor. Wild garlic, or 'ramps', is a seasonal and foraged variety and, unlike common cultivated garlic, it is the leaves that are eaten rather than the bulbs. 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). Includes insights into various aspect of garlic, from Health and Traditional Medicine to Folklore and from Growing Garlic at Home to Garlic festivals.

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