Garlic lovers of the world unite! This little book is jam-packed with divine garlic goodies such as garlic aioli, super garlicky garlic soup, and, for the adventurous, garlic ice cream. Also includes how to make use of garlic’s medicinal properties, quotations from famous garlic lovers (and loathers), and how to grow, store and use this amazing plant. The perfect book for devoted garlic lovers everywhere.
The Little Book of Garlic Global Author: Alastair Williams Age Group: 12-80 Table of Contents Introduction The History of Garlic Garlic in Folklore and Religion Growing Garlic Top Garlic Growing Tips Garlic Recipes Garlic for Health Top Garlic Health Tips Description Garlic lovers of the world unite! This little book is jam-packed with divine garlic goodies such as garlic aioli, super garlicky garlic soup, and, for the adventurous, garlic ice cream. Also includes how to make use of garlic’s medicinal properties, quotations from famous garlic lovers (and loathers), and how to grow, store and use this amazing plant. The perfect book for devoted garlic lovers everywhere. Excerpt Without garlic I simply would not care to live. – Louis Diat (1885–1958) Surely no herb inspires more love – or loathing – than garlic. With its pungent flavour and indisputable medicinal properties, the ‘stinking rose’ has a long and illustrious history as both culinary ingredient and popular heal-all. Incredibly versatile in the kitchen, garlic makes an indispensable contribution to a huge number of national cuisines; Indian, Chinese and French to name but a few. Long shunned by English cooks, garlic’s popularity in recent decades has risen to such heights that it is now considered an essential store cupboard item. Its mouth-watering flavours range from the richly mellow of roast garlic to the sharp zing of raw, adding pizzazz and style to the most mundane of dishes. But it’s not just in the kitchen that garlic shines. Aside from its noted vampire-repelling properties, garlic has long been valued for its ability to alleviate and cure many different ailments, from high blood pressure, to the common cold, to bee stings. It is antibiotic, antiseptic and acts as an antioxidant – no wonder the old folk rhyme: Eat onions in March and garlic in May, Then the rest of the year, your doctor can play. Author Bio Alastair Williams Alastair has spent much of his life in West Sussex and the surrounding area. He fled life as a student at Southampton University and a looming career in chiropody to busk his way around Europe with his best buddy Stewart Ferris.<br><br>To avoid getting 'proper' jobs on their return they set up Summersdale Publishers Ltd. with their first book, The Buskers Guide to Europe. Ten years later, Alastair remains a director of Summersdale - now a successful independent publishing house, specialising in travel, cookery, biography and humour.<br><br>Alastair lives in West Sussex with his wife and daughter.<br> Reviews 'To some garlic is the elixir of life. For others it is an abhorrent taste with horrendous - and long-lasting - after-effects. But the fact remains. Garlic is good for you. Since ancient times it has been regarded as a valuable medicinal herb curing everything from phlegm, verrucas and stomach upsets to fungal infections, ulcers and cancer. Frequently mentioned in ancient texts, it has a convoluted social history and it is only in recent centuries that it has become accepted to those above servant level. Slow to gain in popularity in Great Britain, it is now one of the most popular bulb vegetables used in cookery. This amusing little book is full of informative anecdotes, recipes and facts liberally sprinkled with quotes through the ages. A must for all garlic lovers and cooks and even for garlic-haters to fuel their arguments of its anti-vampire properties and anti-social aroma!'
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