- Paperback: 192 pages
- Publisher: Mitchell Beazley (13 April 2006)
- Language English
- ISBN-10: 184533227X
- ISBN-13: 978-1845332273
- Product Dimensions: 25.8 x 19.6 x 2.4 cm
- Average Customer Review: 4.9 out of 5 stars See all reviews (18 customer reviews)
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Amazon Bestsellers Rank:
267,671 in Books (See Top 100 in Books)
- #58 in Books > Food & Drink > National & International Cookery > Middle Eastern
- #59 in Books > Food & Drink > National & International Cookery > African
- See Complete Table of Contents
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More About the Author
Product Description
Review
"Henry's taste is impeccable, and her food looks gorgeous." The Independent"
Product Description
This is the paperback edition of the much acclaimed "Crazy Water, Pickled Lemons", which was shortlisted for The Glenfiddich Food Book of the Year, and features enchanting dishes from the Middle East, Mediterranean and North Africa. Divided into 12 chapters based on ingredients, "Crazy Water, Pickled Lemons" introduces the home cook both to unusual ingredients and to unusual ways to cook with old favourites. Diana Henry is a great new voice in the cookery world, and in this book's recipes - all of which herald from the Mediterranean, North Africa and Middle East - she uses modern classic ingredients such as olive oil, coriander, chilli and dates in such refreshing and delicious ways that the reader will taste them as if for the first time. Each dish has an irresistible charm, either because it uses 'exotic' ingredients such as flower waters, pomegranates and cardamom, or because of its name (consider Ice in Heaven, an Egyptian pudding of rose-scented rice and almonds), or because of its unusual use of ingredients (think of Middle Eastern Orange Cake, made almost entirely of pureed whole cooked oranges).
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Customer Reviews
Most Helpful Customer Reviews
38 of 40 people found the following review helpful
Format:Hardcover
What a wonderful book! This is a must-have for anyone who enjoys the food of the Mediterranean and is looking either for a different take on familiar ingedients or to be introduced to a whole host of new ones.
Diana Henry's fantastic recipes are interspersed with pages of tantalising and mouthwatering prose as well as carefully chosen literary quotations. This is a book that easily makes great bedside reading and should not just be confined to the kitchen.
Individual chapters deal with ingredients such as herbs, spices, fruit, nuts and even flower waters. Exciting recipes with exotic names beckon - how does "Rhone Ferryman's Beef with Camargue Red Rice" sound? Or even "Ice Heaven"? I can't wait to try dishes like "Lemon and Basil Ice Cream" or "Arab Andalusian Monkfish with Saffron, Honey and Vinegar" to name but two. In fact so infectious is Diana Henry's enthusiasm that I defy anyone who buys this book not to want to cook from it at the first opportunity.
I hope that there are many more publications to come!
Diana Henry's fantastic recipes are interspersed with pages of tantalising and mouthwatering prose as well as carefully chosen literary quotations. This is a book that easily makes great bedside reading and should not just be confined to the kitchen.
Individual chapters deal with ingredients such as herbs, spices, fruit, nuts and even flower waters. Exciting recipes with exotic names beckon - how does "Rhone Ferryman's Beef with Camargue Red Rice" sound? Or even "Ice Heaven"? I can't wait to try dishes like "Lemon and Basil Ice Cream" or "Arab Andalusian Monkfish with Saffron, Honey and Vinegar" to name but two. In fact so infectious is Diana Henry's enthusiasm that I defy anyone who buys this book not to want to cook from it at the first opportunity.
I hope that there are many more publications to come!
59 of 63 people found the following review helpful
Format:Hardcover
There are several reasons I love this cookbook. First of all, every single recipe I've cooked so far (five, after owning it for 2 weeks) has been absolutely delicious. They really make you want to cook and eat. Secondly, Diana Henry's evocative essays and useful cooking tips have already expanded the range of flavours in my kitchen. If you've ever been intrigued by orange blossom water or pickled lemons, say, but didn't know how to use them, this book will inspire you to explore their possibilities, as it has for me. Thirdly, the wonderful photographs mean this is a beautiful cookbook, without being untouchably 'posh'. The food is 'home cooking' (ie approachable) but also adventurous. One of the best cookbooks of the year so far.
17 of 18 people found the following review helpful
Format:Paperback
....'enchanting dishes from the Middle East, Mediterranean and North Africa'.....it captures the cultures, too!
From inside the front jacket flap:-
'Crazy Waters, Pickled Lemons is an exploration of the ingredients and dishes of the Mediterranean, The Middle East and North Africa......presenting recipes that combine flavours in ways long forgotten - or never even discovered - in many western kitchens.
Special ingredients - the colourful, the aromatic, and the perfumed - which are all too often overlooked in the modern kitchen, are also featured.'
This book stands out from the average cookery book due to the passion which really flows from Diana Henry's descriptive writing - the reader can almost see and taste those flavours, which is far better described than me by the cover quote from Claudia Roden -'A glorious and magical feast for the senses'!
'Places, as well as tastes, are locked up in food. The clear perfumed stillness of a bottle of flower water, the sexy, velvety skin of a fig, the sunburnt blood colour of a jar of cayenne. Our love of foods has as much to do with what they represent as with what they taste like.'
Attractive paperback covers open to 192 high quality pages, split over chapters:-
* The Spice Trail
* Fragrance of the Earth
* A Bowl of Fresh Herbs
* Sweet Cloves and Liquid Gold
* The Sweet and the Sour
* Of Sea and Salt
* Plundering the Stores
* Fruits of Longing
* Curds and Whey
* Food from the Hearth
* Pith and Skin
* Heaven Scent
sandwiched between an introduction and a concise index, the latter listed by ingredient.
Each chapter opens with informative pieces relative to the title, followed by the recipes, which vary in the level of complexity but the majority are far simpler than their titles may suggest.
Each recipe is clearly laid out with a capitalised title, an opening note relating to the recipe, the number of servings, list of ingredients and a clearly laid out and numbered method.
The book is interspersed with useful notes, quotes and sayings....along with the usual stunning full-colour photography, from Jason Lowe:-
some of the ingredients
&
some of the dishes....... but these may prove to be a little on the light side for those of us who like to see what we are aiming for on the plate.
However, the easy flow of the passionate writing throughout makes this very easy to forgive.
A small taste of the recipes contained within:-
* Moroccan Chicken with Tomatoes and Saffron-Honey Jam
* Spanish Sausages and Migas
* Jewelled Persian Rice
* Simple Greek Lamb
* Lavender, Orange and Almond Cake
* Chilled Avocado and Coriander Soup
* Lemon and Basil Ice Cream
* Salt-Baked Potatoes with Crème Fraīche and New Season's Garlic
* Aubergines with Mint
* Pasta with Two Anchovy Sauces
* Breast of Duck with Pomegranate and Walnut Sauce
* Moroccan Lamb and Quince Tajine
* Muhamara
* Stuffed Figs dipped in Chocolate
* Yoghurt Mezze
* Lamb Pizza with Preserved Lemons
* Middle Eastern Orange Confit
* Violet Liqueur Truffles
......not forgetting, of course, the title dish -'Crazy Water'- a simple, but delicious recipe originating from the Amalfi coast, and 'Pickled Lemons', from page 165, packing a real punch as we near the end of this passionate work which is far, far more than just another cook-book destined to linger on a kitchen bookshelf!
From inside the front jacket flap:-
'Crazy Waters, Pickled Lemons is an exploration of the ingredients and dishes of the Mediterranean, The Middle East and North Africa......presenting recipes that combine flavours in ways long forgotten - or never even discovered - in many western kitchens.
Special ingredients - the colourful, the aromatic, and the perfumed - which are all too often overlooked in the modern kitchen, are also featured.'
This book stands out from the average cookery book due to the passion which really flows from Diana Henry's descriptive writing - the reader can almost see and taste those flavours, which is far better described than me by the cover quote from Claudia Roden -'A glorious and magical feast for the senses'!
'Places, as well as tastes, are locked up in food. The clear perfumed stillness of a bottle of flower water, the sexy, velvety skin of a fig, the sunburnt blood colour of a jar of cayenne. Our love of foods has as much to do with what they represent as with what they taste like.'
Attractive paperback covers open to 192 high quality pages, split over chapters:-
* The Spice Trail
* Fragrance of the Earth
* A Bowl of Fresh Herbs
* Sweet Cloves and Liquid Gold
* The Sweet and the Sour
* Of Sea and Salt
* Plundering the Stores
* Fruits of Longing
* Curds and Whey
* Food from the Hearth
* Pith and Skin
* Heaven Scent
sandwiched between an introduction and a concise index, the latter listed by ingredient.
Each chapter opens with informative pieces relative to the title, followed by the recipes, which vary in the level of complexity but the majority are far simpler than their titles may suggest.
Each recipe is clearly laid out with a capitalised title, an opening note relating to the recipe, the number of servings, list of ingredients and a clearly laid out and numbered method.
The book is interspersed with useful notes, quotes and sayings....along with the usual stunning full-colour photography, from Jason Lowe:-
some of the ingredients
&
some of the dishes....... but these may prove to be a little on the light side for those of us who like to see what we are aiming for on the plate.
However, the easy flow of the passionate writing throughout makes this very easy to forgive.
A small taste of the recipes contained within:-
* Moroccan Chicken with Tomatoes and Saffron-Honey Jam
* Spanish Sausages and Migas
* Jewelled Persian Rice
* Simple Greek Lamb
* Lavender, Orange and Almond Cake
* Chilled Avocado and Coriander Soup
* Lemon and Basil Ice Cream
* Salt-Baked Potatoes with Crème Fraīche and New Season's Garlic
* Aubergines with Mint
* Pasta with Two Anchovy Sauces
* Breast of Duck with Pomegranate and Walnut Sauce
* Moroccan Lamb and Quince Tajine
* Muhamara
* Stuffed Figs dipped in Chocolate
* Yoghurt Mezze
* Lamb Pizza with Preserved Lemons
* Middle Eastern Orange Confit
* Violet Liqueur Truffles
......not forgetting, of course, the title dish -'Crazy Water'- a simple, but delicious recipe originating from the Amalfi coast, and 'Pickled Lemons', from page 165, packing a real punch as we near the end of this passionate work which is far, far more than just another cook-book destined to linger on a kitchen bookshelf!
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Most Recent Customer Reviews
One of my favourite cookbooks
I have owned this book now for 4 years, and it never leaves my kitchen. Not only is it a beautiful book (great photos and text), but the recipes are also foolproof and different. Read more
Published 9 months ago by Hugo Macgregor
Just looking at the pictures makes me hungry.
Packed full of mouth-watering recipes and beautiful pictures, the instructions on how to make "Bulgar Wheat and Spinach Pilaf with Labneh and Chilli Tomatoes" is worth the cover... Read more
Published 11 months ago by susie
middle east cookery
I first discovered this book in a friends kitchen and found its title interesting. My friend had found this book to contain many wonderful recipes and it does, ranging from the... Read more
Published 19 months ago by Mr. Roy Tomkinson
Just a great book
Not only a brilliant book for filling that sparcely done place between Italian and Middle Eastern cookery, its just a great book in itself. Read more
Published 20 months ago by MarkD
Perfect for the adventurous cook
Would thoroughly recommend this to anyone exploring recipes - the book is lovely to look at and exciting to read. Read more
Published on 4 April 2010 by Mrs. C. Mackenzie
Possibly the best cookbook ever?
In this, the age of the celebrity chef, the real talents in cooking go almost unheard of. Diana Henry is one such, who deserves to be much more widely known. Read more
Published on 17 Jan 2010 by E. L. Wisty
A cook book for discerning cooks.
This book hit every button for a friend who has a comprehensive library of cook books. Intelligently written, great narratives around the recipes. Read more
Published on 12 Jan 2010 by A Walker
So inspiring
This is a book I turn to again and again for inspiration. I love the flavours of this region and I love Diana Henry's interpretations, writing and recipes. Read more
Published on 7 Jan 2010 by ACMN1
Great introduction to Middle Eastern food
This book is a real find. It is beautifully photographed and obviously a labour of love for the writer Diana Henry. Read more
Published on 6 Mar 2009 by mark twain
'a glorious and magical feast for the senses'
'a glorious and magical feast for the senses' (as Claudia Roden says about this book..) & I really can't say more ~ This is a wonderful book full of inspiration, a myriad feast for... Read more
Published on 22 July 2007 by greenpapaya*
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