desserts! Other than cheese, garlic is my favorite ingredient in most dishes. I’m not hardcore enough to really think about making a garlic ice cream. When my boyfriend was planning on making dinner for me, he called me up and asked what I wanted. My response was “Something with garlic.” I ended up enjoying homemade lasagna, garlic bread, and a beautiful Caesar salad all with my requested ingredient. Thankfully, the lemon-strawberry sorbet had no garlic in it whatsoever. Going back to the book, Garlic Garlic Garlic is a bit more than just a mere cookbook. In the beginning and then scattered throughout the rest of the book is fact and folklore about garlic. Hardneck garlic, softneck garlic, garlic chives, elephant garlic… all are here. While I had no clue there was a difference between hardneck and softneck garlic, apparently most of what we purchase in a local supermarket is the softneck variety. I had no clue that there were garlic chives, or that elephant garlic isn’t really garlic, but closer to a leek.
Obviously, the point of a cookbook is recipes, recipes that one might find enjoyable, delicious and easy to make. Out of the 200 something recipes, I picked out 20 that I want to make, and some that I will never ever make or even try. No garlic ice cream for this girl, no way. While Chicken with Forty Cloves of Garlic has its merits, if I wanted to wield a deadly weapon, I’d use a gun instead of my breath.
Now I haven’t had the time nor kitchen space to try any of these recipes yet, but they look yummy. I definitely want to try a Chinese night with the Vegetarian Spring Rolls and Kung Pao Chicken recipes that I found in this book. Next I’ll need to find a recipe for Egg Drop Soup to go along with the rest of the Chinese dishes, as no Chinese takeout is complete without the soup.
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