Garlic, Garlic, Garlic: More than 200 Exceptional Recipes for the World's Most Indispensable Ingredient [Paperback]

Linda Griffith (Author), Fred Griffith (Author)

Book Description

Publication Date: October 24, 1998

Cover-to-cover fun, jam-packed with recipes and garlic lore, this testimony to the power of garlic is perfect for all lovers of "the stinking rose." In the past decade, garlic consumption has doubled. Garlic is respected not only in gourmet circles but in medical circles as well, for scientific studies have found that it helps lower cholesterol and may ward off colds and even cancer. Garlic, Garlic, Garlic is handsomely illustrated, and sidebars throughout present garlic-powered recipes, profile growers and festivals, give results of taste tests of more than fifty varieties, and explore the role of garlic in movies, songs, and literature, offering every serious and zany fact about garlic that you'd ever want to know. It's the same lusty combination that made Onions, Onions, Onions a bestseller.

Editorial Reviews

Amazon.com Review

Inspired by the success of their James Beard Award-winning work, Onions, Onions, Onions, authors Fred and Linda Griffith now take on another stinky favorite: garlic. Shunned for centuries even in France and Italy because of its strong flavor and odor, garlic was considered a low-class seasoning, only winning wide acceptance in cooking outside working-class kitchens after World War II. Garlic, Garlic, Garlic provides detailed guidance for buying, storing, and preparing garlic, and explains the pros and cons of using a garlic press. There are also 200-plus recipes, many for ethnic dishes rich in garlic. There is Brandade, the creamy French dish made with salt cod, and Spanish Sopa de Ajo, a pungent peasant soup of garlic, bread, and oil with poached eggs. Even cozy macaroni and cheese is punctuated with three pressed, plump cloves of garlic. Dessert is not forgotten- -how about ice cream topped with golden, caramelized Honey-Poached Garlic Sauce for something really different? While only experienced cooks may want to attempt dishes like Veal Brisket Roasted with Garlic, Onions, and Plums, any garlic lover with modest skills can whip up the Special Marinara Sauce or grill the Flank Steak with Balsamic Vinegar Marinade.

The authors delve deep into garlic trivia, exposing quirky garlic lore and beliefs--including the revelation that six heads of this odoriferous cousin to the lily were discovered in King Tut's tomb. And for real garlic junkies, the dates and locations of every garlic festival in the U.S. and Canada are all here. --Dana Jacobi

From Library Journal

The Griffiths (Onions Onions Onions, LJ 8/94) really like garlic, and here they offer all the information on the topic any garlic-lover could want, along with dozens of recipes, from Garlicky Marinated Mushrooms to Roasted Rack of Veal with Garlic and Sage to Grits with Roasted Garlic Butter. They cover "designer" garlic, garlic festivals, growing your own, and more, with lots of esoteric information and trivia along the way (such as the little-known fact that 22 states have issued "garlic" license plates). Entertaining and filled with delicious recipes, this is recommended for most collections.
Copyright 1998 Reed Business Information, Inc.

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Product Details

• Paperback: 432 pages
• Publisher: Houghton Mifflin Harcourt; First Edition edition (October 24, 1998)
• Language: English
• ISBN-10: 0395892546
• ISBN-13: 978-0395892541
• Product Dimensions: 8.2 x 8.1 x 1.2 inches
• Shipping Weight: 1.6 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (7 customer reviews)
• Amazon Best Sellers Rank: #559,232 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

44 of 44 people found the following review helpful:

5.0 out of 5 stars A Great Cookbook for Garlic Lovers, December 28, 2001

By 

A. Stefanski "just someone" (Seattle, WA USA) - See all my reviews
(REAL NAME)   

This review is from: Garlic, Garlic, Garlic: More than 200 Exceptional Recipes for the World's Most Indispensable Ingredient (Paperback)

Like many of my cookbooks, this was something I found on the shelf in a bookstore, looked through it, and immediately knew I had to have it.

Since then, it's received quite a bit of heavy use - there are a few certain recipes that the book falls right open to, they've been used so much. Others have yet to be tried, but they look just as delicious and appealing as others.

There is plenty of information on selecting and storing garlic, along with preparing it, and even a selection of trivia and stories, making it more than just a list of recipes using the wonderful ingredient. They also recommend some kitchen tools to make it easier to work with garlic - the garlic peeler they recommend is truly magnificent.

The recipes cover the entire range of foods, from simple appetizers and salads, to fancy main courses - to even a few desserts. I regularly hunt down new recipes I have yet to try, and have not been disappointed with any to date. And the Pork Chops with stuffing recipe in here has become my favorite method of cooking pork.

The recipes are also easy to read and follow - no confusing ingredient listings or unclear instructions.

42 of 43 people found the following review helpful:

5.0 out of 5 stars Great recipes and fun garlic trivia, January 12, 1999

By A Customer

This review is from: Garlic, Garlic, Garlic: More than 200 Exceptional Recipes for the World's Most Indispensable Ingredient (Paperback)

I was pleasantly surprised to find that the authors have real taste and are not merely garlic loving maniacs. Their food is very good (their Brandade was heavenly) and I really enjoyed reading the garlic trivia. This a fun, yet serious cookbook.

19 of 21 people found the following review helpful:

5.0 out of 5 stars Great recipes once past the basics, November 8, 2002

By 

David H. Smith (Oak Ridge, TN United States) - See all my reviews
(REAL NAME)   

This review is from: Garlic, Garlic, Garlic: More than 200 Exceptional Recipes for the World's Most Indispensable Ingredient (Paperback)

This and other Griffith books are for cooks who are past the neophyte stage and want to dine in style. If you know about Julia Child, I am sure you will approve of them. Their recipes have appeal that far transcends garlic (or onion or whatever) lovers--they are for those who appreciate imaginative food that brings delight to the dinner table.