17 February 2009

Totally Garlic Cookbook

Celestial Arts in Berkley did a series of small cookbooks. The gimmick --the cookbooks were cut in the shape of the main ingredient. The Totally Garlic Cookbook looks like a big head of garlic.

I was skeptical about such a cookbook. It’s clever, but there are no pictures of the food and in such a small format, how good can the recipes be? Well, pretty good, yet pretty basic. Still, they are great little books to tuck in a gift box. Add The Totally Garlic Cookbook, a bottle of olive oil, several bunches of garlic and a nice sea salt and you have a smashing hostess gift.

Here’s a recipe wroth the cost of the book.

Lemon-Garlic Sorbet.

I cup sugar
1 head roasted garlic, peeled
Skin one small lemon
Dash of salt
3 cups water
2/3 cup lemon juice

In a food processor, combine sugar, roasted garlic, lemon skin, and salt. Process until skin is finely chopped. Transfer to a saucepan and add water. Heat just until sugar dissolves. Cool, then add lemon juice. Cover and chill. Process in ice cream maker according to manufacturer’s directions. Store, tightly covered, in freezer.

The roasted garlic adds a sweet complexity to the tart lemons. Be brave, give it a try. I wouldn't lie to you.

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