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Garlic, Garlic, Garlic: More than 200 Exceptional Recipes for the World's Most Indispensable Ingredient, by Linda Griffith, Fred Griffith
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Cover-to-cover fun, jam-packed with recipes and garlic lore, this testimony to the power of garlic is perfect for all lovers of "the stinking rose." In the past decade, garlic consumption has doubled. Garlic is respected not only in gourmet circles but in medical circles as well, for scientific studies have found that it helps lower cholesterol and may ward off colds and even cancer. Garlic, Garlic, Garlic is handsomely illustrated, and sidebars throughout present garlic-powered recipes, profile growers and festivals, give results of taste tests of more than fifty varieties, and explore the role of garlic in movies, songs, and literature, offering every serious and zany fact about garlic that you'd ever want to know. It's the same lusty combination that made Onions, Onions, Onions a bestseller.
- Sales Rank: #891692 in Books
- Published on: 1998-10-24
- Original language: English
- Number of items: 1
- Dimensions: 8.25" h x 1.06" w x 8.00" l, 1.55 pounds
- Binding: Paperback
- 432 pages
Amazon.com Review
Inspired by the success of their James Beard Award-winning work, Onions, Onions, Onions, authors Fred and Linda Griffith now take on another stinky favorite: garlic. Shunned for centuries even in France and Italy because of its strong flavor and odor, garlic was considered a low-class seasoning, only winning wide acceptance in cooking outside working-class kitchens after World War II. Garlic, Garlic, Garlic provides detailed guidance for buying, storing, and preparing garlic, and explains the pros and cons of using a garlic press. There are also 200-plus recipes, many for ethnic dishes rich in garlic. There is Brandade, the creamy French dish made with salt cod, and Spanish Sopa de Ajo, a pungent peasant soup of garlic, bread, and oil with poached eggs. Even cozy macaroni and cheese is punctuated with three pressed, plump cloves of garlic. Dessert is not forgotten- -how about ice cream topped with golden, caramelized Honey-Poached Garlic Sauce for something really different? While only experienced cooks may want to attempt dishes like Veal Brisket Roasted with Garlic, Onions, and Plums, any garlic lover with modest skills can whip up the Special Marinara Sauce or grill the Flank Steak with Balsamic Vinegar Marinade.
The authors delve deep into garlic trivia, exposing quirky garlic lore and beliefs--including the revelation that six heads of this odoriferous cousin to the lily were discovered in King Tut's tomb. And for real garlic junkies, the dates and locations of every garlic festival in the U.S. and Canada are all here. --Dana Jacobi
From Library Journal
The Griffiths (Onions Onions Onions, LJ 8/94) really like garlic, and here they offer all the information on the topic any garlic-lover could want, along with dozens of recipes, from Garlicky Marinated Mushrooms to Roasted Rack of Veal with Garlic and Sage to Grits with Roasted Garlic Butter. They cover "designer" garlic, garlic festivals, growing your own, and more, with lots of esoteric information and trivia along the way (such as the little-known fact that 22 states have issued "garlic" license plates). Entertaining and filled with delicious recipes, this is recommended for most collections.
Copyright 1998 Reed Business Information, Inc.
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Most helpful customer reviews
7 of 7 people found the following review helpful.
Outstanding single ingredient cookbook
By danica21
I have made five recipes from this book in quick succession, and each has been fantastic both in terms of flavor profile and execution. The Griffiths clearly have a sophisticated palate and enjoy elegant rustic food which is fancy enough to serve at a dinner party. The Amazing Mussels in Saffron Garlic and Sun Dried Tomatoes were exceptionally delicious and really wowed the guests last night. The Endive and Prosciutto Salad with Garlic and Walnuts has a fantastic light dressing and could have been served at a modern Italian restaurant. Also great are Skodarlia--a strange but delicious Greek potato dip that no one could stop eating--and the Garden Garlic Soup, which benefited from a little cream and was incredibly sophisticated and delicious both hot and (possibly even better) cold. There are recipes from all over the world but most seem to derive from the Mediterranean. One will become fearless and skilled in the use of garlic if one cooks through this book, as I've already learned a ton just from making these few recipes. I highly recommend this book.
5 of 5 people found the following review helpful.
outstanding recipes for all occasions
By Violetta
I bought this book after attending a summer garlic festival, where I found there were so many varieties of garlic that were unfamiliar to me. Of course, I came home with way too much garlic and found that I needed a new cookbook in order to make good use of it. Along with this book, I also ordered "The Garlic Lovers' Cookbook, v. 2" which is based on recipes from the well-known Gilroy Garlic Festival. Both books have received outstanding recommendations here, but my favorite of the two would definitely be "Garlic, Garlic, Garlic." It is much more informative about all aspects of garlic and its many varieties, and the range of recipes and cooking techniques described is unequalled anywhere else. It is simply outstanding. Even the smallest details, such as advice about which sort of garlic presses work best, are useful and interesting. (I have also found it quite easy to adapt many of the recipes in this book for a slow cooker.)
There are so many recipes that I want to make from this book that life suddenly seems too short to make them all. However, I started by tweaking some of my old favorites, versions of which are in this book. In every case, I have been able to improve on my favorite recipes. Whether your taste runs to American, Italian, Greek, Middle Eastern, Indian, or other cuisines, you are likely to find recipes here that will please. I appreciated especially a chapter on "light meals" that is perfect for everyday use, and there are also many recipes that are great for special occasions. The wine pairings are also interesting for each recipe; normally I don't pay much attention to such suggestions, but in this case they truly are useful and do compliment the dishes extraordinarily well.
The cookbook from the Gilroy Festival mentioned above is worth a look too, and if you're only looking for standard fare and simple ways of using garlic, it may suffice. It even has a recipe for homemade dog biscuits with garlic! However, it has no pizza, no lasagna or other standard fare, and the recipes in it are loaded with garlic but lack the care and subtlety of approach that keeps me coming back to "Garlic, Garlic, Garlic." It's a great cookbook and, if you already enjoy garlic, you'll easily double your pleasure for it once you start cooking from this book.
51 of 51 people found the following review helpful.
A Great Cookbook for Garlic Lovers
By A. Stefanski
Like many of my cookbooks, this was something I found on the shelf in a bookstore, looked through it, and immediately knew I had to have it.
Since then, it's received quite a bit of heavy use - there are a few certain recipes that the book falls right open to, they've been used so much. Others have yet to be tried, but they look just as delicious and appealing as others.
There is plenty of information on selecting and storing garlic, along with preparing it, and even a selection of trivia and stories, making it more than just a list of recipes using the wonderful ingredient. They also recommend some kitchen tools to make it easier to work with garlic - the garlic peeler they recommend is truly magnificent.
The recipes cover the entire range of foods, from simple appetizers and salads, to fancy main courses - to even a few desserts. I regularly hunt down new recipes I have yet to try, and have not been disappointed with any to date. And the Pork Chops with stuffing recipe in here has become my favorite method of cooking pork.
The recipes are also easy to read and follow - no confusing ingredient listings or unclear instructions.
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