| View Larger Image | Garlic, Garlic, Garlic: More than 200 Exceptional Recipes for the World's Most Indispensable Ingredient | Paperbackby Fred Griffith (Author), Linda Griffith (Author)
| List Price: | $16.00 | | Price: | $10.88 | | You Save: | $5.12 (32%) | | | Available: | Usually ships in 24 hours |
| | Binding: | Paperback | | Publisher: | Houghton Mifflin Harcourt | | Edition: | 1st edst Edition | | Page Count: | 432 Pages | | Publication Date: | October 24, 1998 | | Sales Rank: | 77,790th |
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FEATURES | - ISBN13: 9780395892541
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
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EDITORIAL REVIEWS |
Product 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. |
Amazon.com Review
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 |
CUSTOMER REVIEWS (Average Customer Rating: 5.0 based on 5 reviews)
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Outstanding single ingredient cookbook by danica21 (Los Angeles, CA)  5 Stars
October 06, 2009
I have made five recipes from this book in quick succession, and each has been fantastic both in terms of flavor profile and execution. The Griffiths clearly have a sophisticated palate and enjoy elegant rustic food which is fancy enough to serve at a dinner party. The Amazing Mussels in Saffron Garlic and Sun Dried Tomatoes were exceptionally delicious and really wowed the guests last night. The Endive and Prosciutto Salad with Garlic and Walnuts has a fantastic light dressing and could have been served at a modern Italian restaurant. Also great are Skodarlia--a strange but delicious Greek potato dip that no one could stop eating--and the Garden Garlic Soup, which benefited from a little cream and was incredibly sophisticated and delicious both hot and (possibly even better) cold. There are recipes from all over the world but most seem to derive from the Mediterranean. One will become fearless and skilled in the use of garlic if one cooks through this book, as I've already learned a ton just from making these few recipes. I highly recommend this book.
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Better Than Expected by Tim Storly (Mitchell, SD) 5 Stars
October 24, 2008
The contents are better than I expected. It begins with the basics of garlic, but, there are many interesting stories and tidbits within the recipe section too. I was looking for the end-all on Garlic. I think I've found it.
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Great recipes once past the basics by David H. Smith (Oak Ridge, TN United States) 5 Stars
November 08, 2002
This and other Griffith books are for cooks who are past the neophyte stage and want to dine in style. If you know about Julia Child, I am sure you will approve of them. Their recipes have appeal that far transcends garlic (or onion or whatever) lovers--they are for those who appreciate imaginative food that brings delight to the dinner table.
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A Great Cookbook for Garlic Lovers by A. Stefanski (Seattle, WA USA) 5 Stars
December 28, 2001
Like many of my cookbooks, this was something I found on the shelf in a bookstore, looked through it, and immediately knew I had to have it. Since then, it's received quite a bit of heavy use - there are a few certain recipes that the book falls right open to, they've been used so much. Others have yet to be tried, but they look just as delicious and appealing as others.There is plenty of information on selecting and storing garlic, along with preparing it, and even a selection of trivia and stories, making it more than just a list of recipes using the wonderful ingredient. They also recommend some kitchen tools to make it easier to work with garlic - the garlic peeler they recommend is truly magnificent.The recipes cover the entire range of foods, from simple appetizers and salads, to fancy main courses - to even a few desserts. I regularly hunt down new recipes I have yet to try, and have not been disappointed with any to date. And the Pork Chops with stuffing recipe in here has become my favorite method of cooking pork.The recipes are also easy to read and follow - no confusing ingredient listings or unclear instructions.
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Great recipes and fun garlic trivia 5 Stars
January 12, 1999
I was pleasantly surprised to find that the authors have real taste and are not merely garlic loving maniacs. Their food is very good (their Brandade was heavenly) and I really enjoyed reading the garlic trivia. This a fun, yet serious cookbook.
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SIMILAR PRODUCTS |
| The Garlic Lovers' Cookbook, Vol. II
by Gilroy Garlic Festival Staff (Author)
From its humble beginnings more than a quarter century ago, the Gilroy Garlic Festival has exploded into an all-out lovefest of 125,000-plus ravenous ravishers of the fragrant bulb. On the first weekend in July, fun and feasting take over the bustling community of Gilroy, California, as garlic lovers gather to live, breathe, and, of course, taste their favorite clove in a variety of culinary incarnations. The centerpiece of all this aromatic activity is the Great Garlic Cook-Off, a unique venue...
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| Totally Garlic Cookbook (Totally Cookbooks)
by Helene Siegel (Author), Karen Gillingham (Author)
Do you live for mushrooms, or die for garlic? Do you have the hots for chile peppers, or a craving for corn? These little books are perfect for those of us who can't seem to get enough of a favorite food. The charming wooden crate holds twelve copies of each title making an irresistible display for these die-cut cuties.
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| Growing Great Garlic: The Definitive Guide for Organic Gardeners and Small Farmers
by Ron L. Engeland (Author)
The first garlic book written specifically for organic gardeners and small-scale farmers
Growing Great Garlic is the definitive grower's guide written by a small scale farmer who makes his living growing over 200 strains of garlic. Commercial growers will want to consult this book regularly.
The author tells us:
which strains to plant
when to fertilize
when to plant
when to prune flower stalks
how to plant
when to harvest
Plus, how to store, market,...
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| Onions, Onions, Onions: Delicious Recipes for the World's Favorite Secret Ingredient
by Fred Griffith (Author), Linda Griffith (Author)
Essential to all major cuisines, the humble onion finally gets some respect in this book, playing a rold in more than two hundred recipes featuring not only onions but their close relatives: leeks, scallions, chives, shallots, and garlic.
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| The Complete Book of Garlic: A Guide for Gardeners, Growers, and Serious Cooks
by Ted Jordan Meredith (Author)
An essential element in cuisines around the world, garlic enjoys near mythic status among cooks, chefs, foodies, and enthusiasts of natural remedies. Worldwide, garlic cultivation occupies over 2 million acres of farmland, an area that has more than doubled since 1970. Yet even garlic fanciers may be unable to tell hardneck from softneck, or Purple Stripe from Rocambole, not to mention the hundreds of cultivated varieties grown today, many with distinct differences in taste and character....
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