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Cooking Books -> Condiments
Garlic, Garlic, Garlic : More than 200 Exceptional Recipes for the World's Most Indispensable Ingredient
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by:
Griffith, Linda
Griffith, Fred
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Publisher:
Houghton Mifflin Co
Published: October 1998
ISBN: 0395892546
Format:Paperback
Pages:384
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Book Description
Amazon.com
Inspired by the success of their James Beard Award-winning work, Onions, Onions, Onions, authors Fred and Linda Griffith now take on another stinky favorite: garlic. Shunned for centuries even in France and Italy because of its strong flavor
and odor, garlic was considered a low-class seasoning, only winning wide acceptance in cooking outside working-class kitchens after World War II. Garlic, Garlic, Garlic provides detailed guidance for buying, storing, and preparing garlic, and explains
the pros and cons of using a garlic press. There are also 200-plus recipes, many for ethnic dishes rich in garlic. There is Brandade, the creamy French dish made with salt cod, and Spanish Sopa de Ajo, a pungent peasant soup of garlic, bread, and oil
with poached eggs. Even cozy macaroni and cheese is punctuated with three pressed, plump cloves of garlic. Dessert is not forgotten- -how about ice cream topped with golden, caramelized Honey-Poached Garlic Sauce for something really different? While
only experienced cooks may want to attempt dishes like Veal Brisket Roasted with Garlic, Onions, and Plums, any garlic lover with modest skills can whip up the Special Marinara Sauce or grill the Flank Steak with Balsamic Vinegar Marinade.
The
authors delve deep into garlic trivia, exposing quirky garlic lore and beliefs--including the revelation that six heads of this odoriferous cousin to the lily were discovered in King Tut's tomb. And for real garlic junkies, the dates and locations of
every garlic festival in the U.S. and Canada are all here. --Dana Jacobi
From Library Journal
The Griffiths (Onions Onions Onions, LJ 8/94) really like garlic, and here they offer all the information on the topic any garlic-lover could want,
along with dozens of recipes, from Garlicky Marinated Mushrooms to Roasted Rack of Veal with Garlic and Sage to Grits with Roasted Garlic Butter. They cover "designer" garlic, garlic festivals, growing your own, and more, with lots of esoteric
information and trivia along the way (such as the little-known fact that 22 states have issued "garlic"... read more
Book Description
Cover-to-cover fun, jam-packed with recipes and garlic lore, this testimony to the power of garlic is perfect
for all lovers of "the stinking rose." In the past decade, garlic consumption has doubled. Garlic is respected not only in gourmet circles but in medical circles as well, for scientific studies have found that it helps lower cholesterol and may ward off
colds and even cancer. Garlic, Garlic, Garlic is handsomely illustrated, and sidebars throughout present garlic-powered recipes, profile growers and festivals, give results of taste tests of more than fifty varieties, and explore the role of garlic in
movies, songs, and literature, offering every serious and zany fact about garlic that you'd ever want to know. It's the same lusty combination that made Onions, Onions, Onions a bestseller.
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