KITLIVING
A new cookbook, Garlic, by Jenny Linford reboots our enthusiasm
for this majestic, if somewhat smelly, bulb.
GARLIC CRUSH
LIVING
According to the
introduction in
Lindford's lovely book,
garlic has been used
to enhance food as far
back as when the pyramids at Giza were
built. As she says, "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 - it
can be used raw for an intense level of
heat that leaves a lasting impression, or
baked to a soft velvety texture giving a
milder taste. There are many varieties of
garlic and they differ in size, pungency
and colour."
Planted in spring or autumn, it's those
bulbs planted in autumn that can be
harvested in June and July and is often
sold twisted into 'ropes' which will keep
you going for a while if you are a moderate
user. Garlic bulbs comes in white and
pink colour ranges, with varietes called
Albigensian Wight, Lautrec Wight and
Chesnok Red.
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Linford's cookbook, with luscious
photography by Claire Winfield, contains
recipes for dips, snacks, meat, poultry
and fish plus pastas and breads (see next
page for an easy dip recipe).
WIth the book it's possible to master
much-loved European classics such as
Aioli, Ajo Blanco (almond gazpacho),
Spaghetti alle Vongole, Garlic and
Anchovy Roast Lamb and Boeuf
Bourguignon. Reflecting garlic's global
stance there are also recipes like Korean
Beef Bulgogi, Stir-fried Miso Pork with
Wild Garlic and a Taiwanese Braised Pork
Bao (steamed buns).
In addition to the recipes, there are
pages on various
aspects of garlic, from
the long traditions of
both garlic for health,
to its contribution to
many countrie's folkloric
tales. There's even an
overview of the many
garlic festivals that take
place around the world
that celebrate it and its
the plentiful recipes it
can be used in.
A single garlic clove: 5 calories, 0.2 grams protein,
0.1 grams fat, 1 gram carbohydrate. Garlic cloves
have amazingly high levels of vitamins and minerals. In 100g there
is (in % of recommended daily
allowance) 95% of vitamin B-6, 52% of vitamin C,
33% of copper, 21% of iron, 18% of calcium, 26%
Selenium, and 73% of manganese..
Crunching the numbers on garlic