Crazy Water, Pickled Lemons: Enchanting Dishes from the Middle East, Mediterranean and North Africa
$29.99
20 in stock
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| Weight | 2.05 lbs |
|---|---|
| Dimensions | 9.4 × 7.5 × 1.1 in |
Description
Discover the delicious flavors of the Mediterranean, Middle East and North Africa in this book from bestselling cookery writer Diana Henry.
A culinary exploration of the Mediterranean, Middle East and North Africa “A glorious and magical feast for the senses” – Claudia Roden “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 “Diana Henry manages to guide you through recipes with very little instruction, because she’s so precise with her working” – NEW YORK TIMES In Crazy Water, Pickled Lemons, Diana Henry has gathered together dishes that combine flavors in ways long forgotten – or not yet discovered – in many Western kitchens. Colorful, 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, combine to bring an intoxicating whiff of warmer climes to your table and pleasure to your kitchen. CONTENTS INCLUDE:The Spice Trail
Jewelled Persian rice; Harissa-marinated lamb with spiced mash & cinnamon onions 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 Of Sea & Salt
Pasta with two anchovy sauces; Rhone Ferryman’s beef with camargue red rice Plundering the Stores
Lamb & mint pilaf with Turkish cherry hosaf; Raisin & sherry ice cream Fruits of Longing
Provençal roast lamb with figs, goat’s cheese & walnuts; Moroccan lamb & quince tajine 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
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