Although garlic is neither an herb or a spice it has been used to enhance food as far back as when the pyramids at Giza were built. This unassuming bulb packs a powerful punch and is an
essential element to recipes from around the world. Chefs and home cooks use it to enhance and intensify other ingredients or even as the signature element of a dish. Its taste varies in depth
and aroma depending on the way it is cooked and the variety used. The garlic bulbs found on sale are actually dried in the sun, though we tend to consider them fresh. Smoked garlic is dried
garlic that has been smoked to give it a golden hue and mellow smoky flavour. Wild garlic is a seasonal and foraged variety that, unlike common cultivated garlic, it is the leaves that are
eaten rather than the bulbs.
Jenny Linford’s inspired recipes include delicious ideas for dips, snacks, meat, poultry and fish plus pastas and breads. Master much-loved classics such as Aioli, Ajo Blanco (almond gazpacho),
Spaghetti al Vongole, Garlic and Anchovy Roast Lamb and Boeuf Bourguignon, then try some new recipes such as Garlic and Pistachio Muffins, Korean Beef Bulgogi, Stir-fried Miso Pork with Wild
Garlic and a Taiwanese Braised Pork Bao (steamed buns). In addition to the recipes, essay features give an insight into various aspect of garlic, from Health and Traditional Medicine to
Folklore and from Growing Garlic at Home to Garlic Fesitvals.
