Download PDF Crazy Water, Pickled Lemons: Enchanting dishes from the Middle East, Mediterranean and North Africa, by Diana Henry
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Crazy Water, Pickled Lemons: Enchanting dishes from the Middle East, Mediterranean and North Africa, by Diana Henry
Download PDF Crazy Water, Pickled Lemons: Enchanting dishes from the Middle East, Mediterranean and North Africa, by Diana Henry
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About the Author
Diana Henry writes regularly for the Telegraph, in particular her weekly column in Stella magazine, and is a frequent broadcaster on BBC Radio 4. She has won many awards for her work, most recently the 2015 Guild of Food Writers Cookery Book of the Year and Cookery Journalist of the Year, and the Fortnum & Mason Cookery Writer of the Year (2015). She is the author of a number of bestselling cookbooks including A Bird in the Hand, A Change of Appetite, Salt Sugar Smoke, Roast Figs Sugar Snow, and Cook Simple. She lives in north London with her partner and two children.
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Product details
Paperback: 192 pages
Publisher: Mitchell Beazley (May 3, 2016)
Language: English
ISBN-10: 1784721573
ISBN-13: 978-1784721572
Product Dimensions:
7.8 x 0.6 x 10.2 inches
Shipping Weight: 1.4 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
22 customer reviews
Amazon Best Sellers Rank:
#317,654 in Books (See Top 100 in Books)
Mouth watering, beautifully put together...the food and the book itself. Buy this for yourself and enjoy the read as much as the cooking. Buy it for a friend and you might get Herb-Scented Chocolate Truffles along with the thank-you note.
Neat book, different recipes!
As a former culinary instructor and chef, I found this book amazing. Not laid out in the traditional fashion, the author takes each chapter to feature one or two ingredients from Middle East cookery, then describes them so beautifully. The information given at the beginning of each chapter is as delicious as the recipes!
Easily, one of my top three all-time favorites.
This is one of the best cookbooks I've picked up in years! The writing is delightful. The recipes - so far - are easy to understand and straight-forward to prepare. Delectable is a word I would choose to describe the recipes we've tried so far. A very different collection of recipes that use (mostly) every-day ingredients to create magical flavors. I am now a fan of Pickled Lemons -- the condiment and the cookbook.
I have had this book for years and have made several recipes from it. Yes, some of them are a bit involved, but for a special meal, they make the whole experience of creating the dish special.
I have tried several recipes from this book, and they all turned out great, so I have every intention of trying them all. The book focuses on ingredients that are slightly off the beaten trail for Western cooking, highlighting things like rose water and orange blossom water, quinces, preserved lemons, etc, and so they have kind of an mediterranean flavour. What this means is that the finished dish will taste very good, and each bite will have several nuances, while not being heavy. The only trouble I had was finding the somewhat exotic ingredients, but it turned out I could find most of them, some in the supermarket in aisles I hadn't gotten in before, others in health stores and the like. I put this up there with Ottolenghi as two of the best cookbooks I own.
Not too much I want to say about this book - it is a transport of delight. I especially like reading it on dim winter days. I like to take my time deciding what beautifully poetic recipe I want to get to know.
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