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Description
Crazy Water, Pickled Lemons (Diana Henry)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
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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