Crazy Water, Pickled Lemons: Enchanting Dishes from the Middle East, Mediterranean and North Africa

Crazy Water, Pickled Lemons: Enchanting Dishes from the Middle East, Mediterranean and North Africa


By (author) Diana Henry

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  • Format: Hardback | 192 pages
  • Dimensions: 198mm x 262mm x 22mm | 862g
  • Publication date: 2 June 2012
  • Publication City/Country: London
  • ISBN 10: 1845336542
  • ISBN 13: 9781845336547
  • Illustrations note: 120 full-colour photographs
  • Sales rank: 19,484

Product description

In this culinary exploration of the Mediterranean, Middle East, and North Africa, Diana Henry has gathered together dishes that combine exotic flavours in ways long forgotten - or never discovered - in many Western kitchens. Colourful, 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 the exotic to your table and pleasure to your kitchen. The core ingredients of these cuisines are increasingly available so dishes such as Chermoula-marinated Tuna, Fennel, Pomegranate and Feta Salad, and Lavender, Orange and Almond Cake are both delicious and accessible to cook.

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Author information

Diana Henry was named 'Cookery Writer of the Year' by The Guild of Food Writers in 2009 and in 2007 for her column in the Sunday Telegraph's Stella magazine. She is the author of a number of bestselling cookbooks, including: Roast Figs, Sugar Snow; The Gastropub Cookbook; Cook Simple; and her latest title, Food from Plenty. In addition to these, she contributes to many magazines including Red, House and Garden, and Country Living.

Review quote

'A glorious and magical feast for the senses' - Claudia Roden

Table of contents

INTRODUCTION THE SPICE TRAIL Cardamom, chilli, cinnamon, cumin, ginger, coriander, pimenton and saffron FRAGRANCE OF THE EARTH Lavender, rosemary, thyme and oregano A BOWL OF FRESH HERBS Parsley, coriander, dill, basil and mint SWEET CLOVES AND LIQUID GOLD Garlic, olives and olive oil THE SWEET AND THE SOUR Honey and vinegar OF SEA AND SALT Anchovies, bottarga and salt cod PLUNDERING THE STORES Almonds, hazelnuts, pine nuts and dried fruits FRUITS OF LONGING Figs, quinces, pomegranates and dates CURDS AND WHEY Yoghurt, feta and ricotta FOOD FROM THE HEARTH Flatbreads PITH AND SKIN Oranges and lemons HEAVEN SCENT Flowers and flower waters INDEX