Crazy Water, Pickled Lemons: Enchanting dishes from the Middle East, Mediterranean and North Africa

by Diana Henry

Overview

'An all-time classic. The book I'm happy to return to, over and over again. It's an utter joy to cook from, as it is to dig deep into the stories' - Yotam Ottolenghi

'This book has a special place in my heart' - Claudia Roden

A glorious new edition of the original gem at the heart of bestselling food writer Diana Henry's much-loved repertoire

Crazy Water, Pickled Lemons gathers together dishes that combine colourful, aromatic and perfumed ingredients - from leathery pomegranates with their insides bursting with ruby seeds to flower waters that allow you to drink in the scent of a garden - to bring pleasure to your kitchen and an intoxicating whiff of warmer climes to your table.

CONTENTS INCLUDE:
Fragrance of the Earth
Thyme, oregano & citrus roasted poussins; Lemon & rosemary cake

A Bowl of Fresh Herbs
Chermoula tuna with pomegranate couscous; Chilled avocado & coriander soup

Sweet Cloves & Liquid Gold
Catalan black rice; Salt-baked potatoes with crème fraîche & new season's garlic

The Sweet & the Sour
Pearl divers' rice; Adam's Café's North African pickles

Plundering the Stores
Lamb & mint pilaf with Turkish cherry hosaf; Raisin & sherry ice cream

Curds & Whey
Sweet potatoes with marinated feta & black olives; Ricotta ice cream with pomegranate

Food from the Hearth
Lamb pizza with preserved lemons; Piadina with caramelized onions, walnuts & taleggio

Pith & Skin
Pork with feta & spinach stuffing & cardamom-spiced oranges; Amalfi lemon & honey jam

Heaven Scent
Meringue & rose cake with summer berries; Mangoes with orange blossom & sweet labneh

Product Details

ISBN-13:	9781783255719
Publisher:	Octopus
Publication date:	08/01/2024
Sold by:	Hachette Digital, Inc.
Format:	eBook
Sales rank:	774,885

About the Author

Diana Henry is one ofthe UK's best-loved food writers with sales of more than one million copies worldwide. She has regular columns in the Sunday Telegraph and Waitrose Weekend, her work has appeared in BBC Good Food, House & Garden, delicious. and beyond, and her broadcast appearances include BBC Radio 4. Diana has won numerous awards for her journalism and books, including Cookery Journalist of the Year and Cookbook of the Year from the Guild of Food Writers; Cookery Writer of the Year and Cookery Book of the Year at the Fortnum & Mason Food and Drink Awards; Food Book of the Year at the André Simon Food & Drink Book Awards; and a James Beard award.

instagram.com/dianahenryfood

Table of Contents

Introduction 6

The Spice Trail: cardamom, chilli, cinnamon, cumin, ginger, coriander, pimentón and saffron 8

Fragrance of the Earth: lavender, rosemary, thyme, and oregano 26

A Bowl of Fresh Herbs: parsley, cilantro, dill, haul, and mint 40

Sweet Cloves and Liquid Gold: garlic, olives, and olive oil 54

The Sweet and the Sour: honey and vinegar 72

Of Sea and Salt: anchories, bottarga, and salt cod 84

Plundering the Stores: almonds, hazelnuts, pine nuts, and dried fruits 92

Fruits of Longing: figs, quinces, pomegranates, and dates 108

Curds and Whey: yogurt, feta, and ricotta 128

Food From the Hearth: flabreads 146

Pith and Skin: oránges and lemons 158

Heaven Scent: flowers and flower waters 176

Index 191