Crazy Water, Pickled Lemons

Discover a treasure trove of enchanting dishes from the Middle East, Mediterranean and North Africa, in this beautiful new edition of the original gem at the heart of bestselling food writer Diana Henry's much-loved repertoire. *** 'I love this book so much' - Nigel Slater 'An all-time classic. The book I'm happy to return to, over and over again. It's an utter joy to cook from, as it is to dig deep into the stories' - Yotam Ottolenghi 'This book has a special place in my heart' - Claudia Roden 'The culinary script for the 21st century' - John & Sally McKenna *** Crazy Water, Pickled Lemons gathers together dishes that combine colourful, aromatic and perfumed ingredients, bringing an intoxicating whiff of warmer climes to your table. Recipes range from chermoula-marinated tuna with pomegranate couscous to roast Catalan chicken with quince allioli, cardamom-baked figs and plums, to orange cake with marmalade and orange flower cream. This beautiful new edition of much-loved cookery author Diana Henry's first book will introduce these magical recipes to a whole new generation of cooks.

Discover a treasure trove of enchanting dishes from the Middle East, Mediterranean and North Africa, in this beautiful new edition of the original gem at the heart of bestselling food writer Diana Henry's much-loved repertoire. *** 'I love this book so much' - Nigel Slater 'An all-time classic. The book I'm happy to return to, over and over again. It's an utter joy to cook from, as it is to dig deep into the stories' - Yotam Ottolenghi 'This book has a special place in my heart' - Claudia Roden 'The culinary script for the 21st century' - John & Sally McKenna *** Crazy Water, Pickled Lemons gathers together dishes that combine colourful, aromatic and perfumed ingredients, bringing an intoxicating whiff of warmer climes to your table. Recipes range from chermoula-marinated tuna with pomegranate couscous to roast Catalan chicken with quince allioli, cardamom-baked figs and plums, to orange cake with marmalade and orange flower cream. This beautiful new edition of much-loved cookery author Diana Henry's first book will introduce these magical recipes to a whole new generation of cooks.

Discover the delicious flavors of the Mediterranean, Middle East and North Africa in this book from bestselling cookery writer Diana Henry. A culinary exploration of the Mediterranean, Middle East and North Africa "A glorious and magical feast for the senses" - Claudia Roden "An all-time classic. The book I'm happy to return to, over and over again. It's an utter joy to cook from, as it is to dig deep into the stories" - Yotam Ottolenghi "Diana Henry manages to guide you through recipes with very little instruction, because she's so precise with her working" - NEW YORK TIMES In Crazy Water, Pickled Lemons , Diana Henry has gathered together dishes that combine flavors in ways long forgotten - or not yet discovered - in many Western kitchens. Colorful, aromatic and perfumed ingredients, from leathery pomegranates with their insides bursting with ruby seeds, to flower-waters that allow you to drink in the scent of a garden, combine to bring an intoxicating whiff of warmer climes to your table and pleasure to your kitchen. CONTENTS INCLUDE: The Spice Trail Jewelled Persian rice; Harissa-marinated lamb with spiced mash & cinnamon onions Fragrance of the Earth Thyme, oregano & citrus roasted poussins; Lemon & rosemary cake A Bowl of Fresh Herbs Chermoula tuna with pomegranate couscous; Chilled avocado & coriander soup Sweet Cloves & Liquid Gold Catalan black rice; Salt-baked potatoes with cr?me fra?che & new season's garlic The Sweet & the Sour Pearl divers' rice; Adam's Caf?'s North African pickles Of Sea & Salt Pasta with two anchovy sauces; Rhone Ferryman's beef with camargue red rice Plundering the Stores Lamb & mint pilaf with Turkish cherry hosaf; Raisin & sherry ice cream Fruits of Longing Proven?al roast lamb with figs, goat's cheese & walnuts; Moroccan lamb & quince tajine Curds & Whey Sweet potatoes with marinated feta & black olives; Ricotta ice cream with pomegranate Food from the Hearth Lamb pizza with preserved lemons; Piadina with caramelized onions, walnuts & taleggio Pith & Skin Pork with feta & spinach stuffing & cardamom-spiced oranges; Amalfi lemon & honey jam Heaven Scent Meringue & rose cake with summer berries; Mangoes with orange blossom & sweet labneh

Discover the delicious flavors of the Mediterranean, Middle East and North Africa in this book from bestselling cookery writer Diana Henry. A culinary exploration of the Mediterranean, Middle East and North Africa "A glorious and magical feast for the senses" - Claudia Roden "An all-time classic. The book I'm happy to return to, over and over again. It's an utter joy to cook from, as it is to dig deep into the stories" - Yotam Ottolenghi "Diana Henry manages to guide you through recipes with very little instruction, because she's so precise with her working" - NEW YORK TIMES In Crazy Water, Pickled Lemons , Diana Henry has gathered together dishes that combine flavors in ways long forgotten - or not yet discovered - in many Western kitchens. Colorful, aromatic and perfumed ingredients, from leathery pomegranates with their insides bursting with ruby seeds, to flower-waters that allow you to drink in the scent of a garden, combine to bring an intoxicating whiff of warmer climes to your table and pleasure to your kitchen. CONTENTS INCLUDE: The Spice Trail Jewelled Persian rice; Harissa-marinated lamb with spiced mash & cinnamon onions Fragrance of the Earth Thyme, oregano & citrus roasted poussins; Lemon & rosemary cake A Bowl of Fresh Herbs Chermoula tuna with pomegranate couscous; Chilled avocado & coriander soup Sweet Cloves & Liquid Gold Catalan black rice; Salt-baked potatoes with cr?me fra?che & new season's garlic The Sweet & the Sour Pearl divers' rice; Adam's Caf?'s North African pickles Of Sea & Salt Pasta with two anchovy sauces; Rhone Ferryman's beef with camargue red rice Plundering the Stores Lamb & mint pilaf with Turkish cherry hosaf; Raisin & sherry ice cream Fruits of Longing Proven?al roast lamb with figs, goat's cheese & walnuts; Moroccan lamb & quince tajine Curds & Whey Sweet potatoes with marinated feta & black olives; Ricotta ice cream with pomegranate Food from the Hearth Lamb pizza with preserved lemons; Piadina with caramelized onions, walnuts & taleggio Pith & Skin Pork with feta & spinach stuffing & cardamom-spiced oranges; Amalfi lemon & honey jam Heaven Scent Meringue & rose cake with summer berries; Mangoes with orange blossom & sweet labneh