The International Garlic Cookbook

by Collins Publishers SanFrancisco, Collins, HarperCollins

Few foods inspire as passionate a response as garlic. 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 brings together nearly...

• Format: Hardcover
• Language: English
• ISBN: 000225056X
• ISBN13: 9780002250566
• Release Date: September 1995
• Publisher: William Morrow & Company
• Length: 96 Pages
• Weight: 0.65 lbs.
• Dimensions: 0.5" x 6.5" x 6.8"

Customer Reviews

Garlic Lovers Must Have Cookbook

I've cooked with garlic all my life but never knew there were so many other delicious ways to cook and use garlic. Love this book and highly recommend for the beginner as well as a seasoned cook. The recipes are from all over the world and photos alone are enough to motivate you to create these unforgettable crowd pleasures.

Delicious Recipes...........

.........this collection of almost fifty international recipes that are chock full of garlic is simply wonderful so far. Many of the recipes are accompanied by mouth watering photos that will make any garlic lover eager to start whipping up a few dishes immediately! Just a few of the recipes that we've enjoyed in my kitchen so far include: Roasted Garlic, Bruschetta Con Pomodori, Garlic Soup, Chicken with 40 Cloves of Garlic, Lamb and Spinach Curry, Mushrooms Sautéed with Garlic and Parsley and Braised Cauliflower with Indian Spices. We are also eager to try: Garlic Shrimp, Thai Noodle Salad, North Beach Cioppino, Thai Grilled Garlic Chicken, Indian Garlic Beef with Peas, and much more. There is a minor disappointment with this cookbook. For those familiar with "The Best of......" cookbook series, some of these recipes will look familiar. I can tell you that I own "The Best of Mexico" and that numerous, albeit very delicious, recipes (Arroz Mexicana, Salsa Verde, Mexican Garlic Black Bean Soup, Grilled Achiote Shrimp, Mole Poblano de Guajolote, Pozole Rojo) from this cookbook now turn up in "The International Garlic Cookbook". The only modification made to each of these recipes is that the amount of garlic has been increased. I felt a bit "ripped off" by the re-use of these recipes, and due to the fact that each was perfectly fine when originally published containing less garlic. Had the authors not done this, I would be eager to give this cookbook five stars. This cookbook also includes a brief section on cooking with garlic and on the history of cooking with garlic throughout the world. It is a most enjoyable cookbook, which I recommend for its many excellent recipes despite the "re-invention" of previous recipes.