Garlic : More Than 65 Recipes Celebrating Garlic & Wild Garlic
Book Details
Format
Hardback or Cased Book
Book Series
Jenny Linford's Cookbooks
ISBN-10
1788796748
ISBN-13
9781788796743
Publisher
Ryland, Peters & Small Ltd
Imprint
Ryland, Peters & Small Ltd
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Feb 11th, 2025
Print length
160 Pages
Weight
574 grams
Dimensions
21.70 x 17.70 x 2.10 cms
Product Classification:
General cookery & recipesCooking with herbs & spicesCookery dishes & courses
Ksh 2,750.00
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A celebration of GARLIC from festivals to folklore from a celebrated food writer 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.
"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
Although garlic is neither an herb or 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.
"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
Although garlic is neither an herb or 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.
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