Although garlic is neither an herb or a spice it has been used to enhance food as far back as when the pyramids at Giza were built. This unassuming bulb (from the same family as onions and leeks) packs a powerful punch and is an essential element to recipes from around the world. Chefs and home cooks use it to enhance and intensify other ingredients or even as the signature element of a dish. Its taste varies in depth and aroma depending on the way it is cooked - it can be used raw for an intense level of heat that leaves a lasting impression, or baked to a soft velvety texture giving a milder taste. There are many varieties of garlic and they differ in size, pungency and colour. The bulbs found on sale are actually dried in the sun, though we tend to consider them fresh. Smoked garlic is dried garlic that has been smoked to give it a golden hue and mellow smoky flavour. Wild garlic is a seasonal and foraged variety of which, unlike common cultivated garlic, it is the leaves that are eaten rather than the bulbs. The taste is more delicate than other garlic and it's made a welcome return to restaurant menus in recent years, becoming a fashionable and sought after ingredient.Jenny Linford's inspired recipes include delicious ideas for dips, snacks, meat, poultry and fish plus pastas and breads. Master much-loved classics such as Aioli, Ajo Blanco (almond gazpacho), Spaghetti al Vongole, Garlic and Anchovy Roast Lamb and Boeuf Bourguignon, then try some new recipes such as Garlic and Pistachio Muffins, Korean Beef Bulgogi, Stir-fried Miso Pork with Wild Garlic and a Taiwanese Braised Pork Bao (steamed buns). In addition to the recipes, essay features give an insight into various aspect of garlic, from Health and Traditional Medicine to Folklore and from Meet the Producers to Growing Garlic at Home. Jenny also takes a look at the world's top Garlic festivals, including Gilroy in California and the Isle of Wight in UK, events which see this much-loved ingredient celebrated in style!
