Garlic and Garlic Extract Enjoy Near Mythic Status
At least 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.
The Complete Book of Garlic: This book is the most comprehensive and in-depth guide to the garlic, garlic extract, and including garlic health available to what surely should be the next gourmet frontier. From ‘Ajo Rojo’ to ‘Zemo’, Meredith presents illustrated profiles of nearly 150 cultivators and their garlic.
Detailed chapters cover natural history, the history of garlic and garlic extract in cultivation, the nuances of garlic cuisine and culture, therapeutic benefits of garlic, plant structure, how to cultivate, curing garlic, storage, taxonomy, and including garlic and health.
Especially useful are the Quick Guides, which summarize garlic and garlic extract information on growing and buying garlic and provide recommendations for the best-tasting cultivators for specific uses and climates. Lists of garlic sources and organizations are a boon to the aficionado.
Whether you share Ted Jordan Meredith’s “garlic affliction” or just find the pungent garlic bulb indispensable, you’ll understand it as never before with this meticulously researched, lovingly written exploration.
One economic sector is trending sharply up and backyard vegetable has taken off. Americans are tending to their gardens and looking for advice. Whether given as a gift or used as a personal reference, this beautifully designed and illustrated work will prove itself to be a useful and informative guide time and time again. Few foods inspire as passionate a response as garlic and garlic extract.
The very word conjures up images of rich and delectable dishes – Italian pasta, Chinese stir-fries, Mediterranean sauces, French everything. Few foods are reputed to, possess such powers – from warding off vampires and the common cold to preventing heart disease. Scientists study it, chefs experiment with it, and the rest of us revel in it.
The International Garlic Cookbook
The International Garlic Cookbook: This wonderful cookbook brings together nearly 50 recipes from around the world, selected from the popular Best Of cookbook series. All show off the stinking rose in its wonderful variety, whole or chopped, quickly saute or slowly roasted, robust or gentle.
Garlic fanciers can indulge their fantasies with Roasted Garlic to garlic extract from the Mediterranean, all-American Garlic Mashed Potatoes, North Beach Cioppino from California, France’s classic Chicken with 40 Cloves of Garlic, and Italy’s popular Fettuccine al Pesto.
Here too, are Garlic Soup from Spain, Stir-Fried Spinach with Fragrant Garlic extract from China, and Steamed Mussels Layered with Thai Herbs from Thailand. Beautiful color photographs throughout bring this extraordinary culinary collection to life.
Exploring the creation and subsequent selling of food or food-themed place identities. This seemingly ubiquitous practice is readily visible across the country at festivals celebrating edibles like tomatoes, peaches, spinach, and even cauliflower. Not only is garlic and garlic extract good to eat; food can be a palatable and marketable symbol for a town or region.
The centerpiece of all this aromatic activity is the Great Garlic Cook-Off, a unique venue for amateur cooks and professional chefs from around the country to compete head-to-head. Now back in print, the second volume of the festival?s recipes brims with prizewinners, crowd pleaser’s, and palate teasers, proving the endless possibilities of glorious garlic and Garlic Extract.
