Garlic

Garlic is one of the world’s most distinctive tastes and perhaps can claim to be the cook’s most indispensable ingredient. This wonderful book provides 30 recipes from around the world including sauces, relishes and dips, appetizers and soups, fish, meat and poultry, and vegetarian dishes. There are lively light lunches such as Roasted Garlic with Goat’s Cheese, Shallot and Garlic Tarte Tatin, and Plaice Goujons with Garlic Mayonnaise.  More substantial dishes include Roasted Monkfish with Garlic, Provencal Aioli with Salt Cod, and Lamb Casserole with Garlic and Broad Beans. With easy-to-follow instructions and inspiring photographs, this book is the ideal inspiration and practical guide to creating meals bursting with freshness and wholesome goodness. The editor, Helen Sudell, is a highly experienced culinary editor, writer and gardener who loves to spice up her cooking with ingredients that you can grow easily yourself. All of the recipes chosen for this compilation have been professionally written and tested in our chef’s kitchen. Ingredients are measured out in metric and imperial and US cup measures are also included.