Customer Reviews

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

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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.

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.

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.

The contents are better than I expected. It begins with the basics of garlic, but, there are many interesting stories and tidbits within the recipe section too. I was looking for the end-all on Garlic. I think I've found it.

I have made five recipes from this book in quick succession, and each has been fantastic both in terms of flavor profile and execution. The Griffiths clearly have a sophisticated palate and enjoy elegant rustic food which is fancy enough to serve at a dinner party. The Amazing Mussels in Saffron Garlic and Sun Dried Tomatoes were exceptionally delicious and really wowed the guests last night. The Endive and Prosciutto Salad with Garlic and Walnuts has a fantastic light dressing and could have been served at a modern Italian restaurant. Also great are Skodarlia--a strange but delicious Greek potato dip that no one could stop eating--and the Garden Garlic Soup, which benefited from a little cream and was incredibly sophisticated and delicious both hot and (possibly even better) cold. There are recipes from all over the world but most seem to derive from the Mediterranean. One will become fearless and skilled in the use of garlic if one cooks through this book, as I've already learned a ton just from making these few recipes. I highly recommend this book.

I've had this for a few months and cooked from it. Very good results and it is very fun for the person who loves garlic, cooking, flavorful dishes.. Good price too on Amazon; I recommend.