Author :
Publisher :
Page : 0 pages
File Size : 14,32 MB
Release : 1987
Category : Cookbooks
ISBN : 9780890875032
Now combined in one volume, here are all the recipes from THE GARLIC LOVERS' COOKBOOKS (Volumes I and II) plus prize-winning entries from the Great Garlic Cookoffs. This volume contains over 400 recipes from around the world and also includes a garlic glossary, tips on selection and storage, and much more.
Author : Linda Griffith
Publisher : Houghton Mifflin Harcourt
Page : 438 pages
File Size : 45,40 MB
Release : 1998
Category : Cookery (Garlic)
ISBN : 9780395892541
Offers two hundred garlic recipes, explores garlic's medicinal benefits and the myths associated with it, and reviews its more than fifty varieties.
Author : Victoria Renoux
Publisher : Square One Publishers, Inc.
Page : 204 pages
File Size : 25,50 MB
Release : 2005
Category : Cooking
ISBN : 0757000878
For the Love of Garlic takes a look at the history, lore, and many uses of this culinary treasure. It also provides over eighty tempting kitchen-tested garlic recipes that are designed to entice not only garlic aficionados, but all lovers of great cuisine. Beautifully designed and illustrated, For the Love of Garlic makes both a great gift and an informative guide.
Author : Robin Cherry
Publisher : Shambhala Publications
Page : 272 pages
File Size : 27,81 MB
Release : 2014-11-11
Category : Cooking
ISBN : 0834829940
Featuring over 100 delicious, garlic-laden recipes, this culinary biography offers a tour through the colorful history of one of the world’s most timeless ingredients Garlic is the Lord Byron of produce, a lusty rogue that charms and seduces you but runs off before dawn, leaving a bad taste in your mouth. Called everything from rustic cure-all to Russian penicillin, Bronx vanilla and Italian perfume, garlic has been loved, worshipped, and despised throughout history. No writer has quite captured the epic, roving story of garlic—until now. While this book does not claim that garlic saved civilization (though it might cure whatever ails you), it does take us on a grand tour of its fascinating role in history, medicine, literature, and art; its controversial role in bigotry, mythology, and superstition; and its indispensable contribution to the great cuisines of the world. And just to make sure your appetite isn’t slighted, Garlic offers over 100 recipes featuring the beloved ingredient.
Author : Gilroy Garlic Festival Committee
Publisher : Springer Science & Business
Page : 180 pages
File Size : 30,84 MB
Release : 1982
Category : Cooking
ISBN : 9780890872727
"Updated Edition containing 1980 and 1981 award winning recipes. If the aroma of gently sautéing garlic sets your mouth watering, this book is for you. Featuring recipes from around the world, including garlic laced foods from Italy, France, Spain, Portugal, Mexico, China, Japan, Korea, India, Greece, and the Philippine Islands, 'The Garlic Lovers' Cookbook' also includes a garlic glossary, garlic history and mystery, and good things to know about garlic. Starting off as an idea to bring favorable attention to the often ignored multimillion dollar garlic industry centered in Gilroy, California, the first annual Garlic Festival, held in August of 1979, attracted more than 30,000 persons in two days. This cookbook is the result of community involvement in the festival. The more than 200 recipes have been tasted and tested by members of the city council, the festival committee, the growers and processors of garlic, and the 50 amateur chefs who were involved in the heart of the festival, Gourmet Alley."--
Author : Gilroy Garlic Festival Committee
Publisher :
Page : 166 pages
File Size : 25,40 MB
Release : 1982
Category : Cookbooks
ISBN : 9780890872727
Offers prizewinning recipes for appetizers, soups, salads, breads, desserts, and meat, poultry, seafood, and vegetable dishes that use garlic.
Author : Brian Glover
Publisher : Southwater
Page : 256 pages
File Size : 15,12 MB
Release : 2017-09-05
Category :
ISBN : 9781846818493
This cookbook is devoted to one of the best-loved family of ingredients - onions, garlic, leeks, spring onions, shallots and chives. A comprehensive reference section discusses the culinary history of the allium and identifies all the main varieties, as well as providing a step-by-step guide to growing, preparing and cooking these versatile and popular ingredients. This is followed by 150 recipes, from classic dishes such as French Onion Soup with Gruyere Croutes to contemporary ideas such as Grilled Polenta with Caramelized Onions. Over 800 glorious photographs, informative text and enticing recipes make this book essential for every kitchen
Author : William Rice
Publisher : Hachette UK
Page : 564 pages
File Size : 24,7 MB
Release : 1997-01-04
Category : Cooking
ISBN : 0761178821
Marrying simplicity and succulence, steak is a food everyone can understand, and one of the very few to inspire genuine craving. Steak is William Rice's avocation, his passion, and he's researched different preparations and flavors of steak from all over the world. A collection of over 140 recipes, steak lover's cookbook is divided between fancy uptown cuts (e.g., tenderloins, porterhouses, ribs) and the plainer but just as tasty downtown cuts (skirt, chuck, flank, round). It includes the Best-Ever recipe for each type, plus dozens of inviting alternatives, not to mention Steak Fries, Outrageous Onion Rings, and Mississippi Mud Pie. It's a steakhouse at home. 84,000 copies in print.
Author : Mridula Baljekar
Publisher : Southwater
Page : 0 pages
File Size : 13,26 MB
Release : 2009
Category : Cooking (Curry)
ISBN : 9781844766642
Featuring more than 115 recipes, the book offers dishes from the far-flung corners of the Indian subcontinent. There are over 480 photographs throughout: with easy-to-use step-by-step instructions for each recipe, and colour pictures of every dish.
Author : Jeanne Strang
Publisher :
Page : 368 pages
File Size : 14,6 MB
Release : 2013
Category : Cookbooks
ISBN : 9780857832061
With over 200 authentic recipes, including 20 new recipes, for local specialities such as creme de noix and the famous cassoulets, Goose Fat & Garlic presents the entire repertoire of dishes from South-West France. Strang takes us chapter-by-chapter through regional delicacies, starting with the basic soup and continuing through to the various meats, fruits, desserts and wines. 'Rich with anecdotes, legends, the stuff of real daily life in South-West France, Goose Fat & Garlic is the kind of book you'll carry right into the kitchen, focusing your energies on meaty daubes, hearty country soups, simple salads dressed with rich, local walnut oil. As you turn the pages you can almost smell the potatoes cooking away with the garlic and parsley, and hear the sizzle of the fire as the leg of lamb turns on the spit. Culling recipes from the baker's wife, the cafe owner, anyone who would listen, Jeanne Strang has produced a book with a ring of authenticity; a must for all cooks with a sense of curiosity and a dose of ambition.' Patricia Wells.
