Crazy Water, Pickled Lemons (Enchanting dishes from the Middle East, Mediterranean and North Africa)
List Price:
$29.99
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Product Details
Author:
Diana Henry
Format:
Hardcover
Pages:
208
Publisher:
Octopus Books (September 3, 2024)
Language:
English
Audience:
General/trade
ISBN-13:
9781783256297
ISBN-10:
178325629X
Dimensions:
7.75" x 10.05"
File:
hbgusa-hbgusa_onix30_P9101929_09152025-20250915.xml
Folder:
hbgusa
List Price:
$29.99
Case Pack:
14
As low as:
$23.09
Publisher Identifier:
P-HACH
Discount Code:
A
Weight:
32.96oz
Pub Discount:
65
Imprint:
Aster
Overview
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
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
