THE GREAT GARLIC COOKBOOK by Barbara & Ira; & Bob Cato Friedlander

THE GREAT GARLIC COOKBOOK

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KIRKUS REVIEW

Allium sativurn in every imaginable way, shape, and form from the discreet salad-bowl chapon to the poulet bearnais (here poulet a I'ail) of Ford Madox Ford's famous mind-overmatter story about social survival techniques. A pleasant selection of recipes, sound and often original, with gentle health-food leanings. The instructions tend toward the condensed, but it shouldn't bother experienced cooks. Bits of garlic lore waft aromatically among the pesto genovese, ratatouille, hummus bi tahini, and other monuments to peasant chic; the authors also provide such out-of-the-ways as venison steak, Russian garlic marrow, and the world's most bizarrely eclectic enchiladas.

Pub Date: Oct. 1st, 1975
Publisher: Macmillan