Garlic, Garlic, Garlic: More than 200 Exceptional Recipes for the World's Most Indispensable Ingredient

Garlic, Garlic, Garlic: More than 200 Exceptional Recipes for the World's Most Indispensable Ingredient

by Linda Griffith, Fred Griffith
     
 

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

Overview


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.

Product Details

ISBN-13:
9780395892541
Publisher:
Houghton Mifflin Harcourt
Publication date:
10/28/1998
Pages:
432
Product dimensions:
7.74(w) x 8.16(h) x 1.10(d)

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Read an Excerpt


Autumn Gratin of Turnips, Sweet Potatoes & Garlic

Serves 6

4 tablespoons (1/2 stick) unsalted butter 1 pound turnips, scrubbed and thinly sliced 2 medium-large sweet potatoes, peeled and thinly sliced 4 plump garlic cloves, smashed and minced 1 1/2 cups milk 1 cup grated semisoft cheese, such as raclette or fontina Kosher salt and freshly ground white pepper Freshly grated nutmeg 2 tablespoons fine dry bread crumbs

Preheat oven to 375 degrees F. Generously oil a shallow 3-quart gratin dish.

Melt butter in a large skillet. Add turnips, sweet potatoes and garlic. Toss several times to coat with butter. Cover and cook over very low heat for 10 minutes, just to begin cooking process. Add milk and cook over high heat until liquids bubble. Stir in cheese, salt and pepper. Blend until cheese is evenly distributed.

Transfer mixture to gratin dish. Grate some nutmeg over top, then sprinkle evenly with bread crumbs.

Bake uncovered for 1 hour, or until top is golden brown and vegetables are exceptionally tender. Serve.

Wine: Qupe Cellars "Bien Nacido" Cuvoe White Santa Barbara County (California: Santa Barbara County) or a French Chardonnay from the Macon.

Copyright (c) 1998 by Linda Griffith and Fred Griffith. Reprinted by permission of Houghton Mifflin Company.

Meet the Author

Linda Griffith, a food and wine writer, makes regular TV and radio appearances, and her articles appear in such magazines as Food & Wine. She lives in Cleveland, Ohio.

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