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Crazy Water, Pickled Lemons: Enchanting dishes from the Middle East, Mediterranean and North Africa Hardcover – 1 Feb 2012

60 customer reviews

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Product details

  • Hardcover: 192 pages
  • Publisher: Mitchell Beazley; 2nd Edition edition (1 Feb. 2012)
  • Language: English
  • ISBN-10: 1845336542
  • ISBN-13: 978-1845336547
  • Product Dimensions: 20.1 x 1.9 x 26.6 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (60 customer reviews)
  • Amazon Bestsellers Rank: 77,800 in Books (See Top 100 in Books)
  • See Complete Table of Contents

More About the Author

"A new Diana Henry book is an occasion... Henry has perfect pitch when it comes to cooking - her recipes are never less than delicious." The Spectator

If your kitchen doesn't yet include a Diana Henry title - you don't yet know what you're missing. Her first book 'Crazy Water, Pickled Lemons' (first published in 2002) set the tone for the genre. Her passion for food is undeniable and her amazing writing makes even the most exotic of recipes simple to make and understand.

Best known as the food writer for the Sunday Telegraph, Diana Henry has twice been named Cookery Writer of the Year by the Guild of Food Writers in 2007 and 2009. She is the author of six books including the much acclaimed 'Crazy Water, Pickled Lemons' which was shortlisted for a Glenfiddich Award for best cookbook. Her other titles include 'Roast Figs, Sugar Snow', 'The Gastropub Cookbook', 'Cook Simple', 'Crazy Water, Pickled Lemons' and 'Food from Plenty' which has been shortlisted for Food book of the Year by the Andre Simon Awards. She is a contributor to many magazines including Red, House and Garden, Sainsbury's Magazine and Waitrose Kitchen.

Product Description


'A glorious and magical feast for the senses' - Claudia Roden

Book Description

From the author of the hugely successful The Gastropub Cookbook, and a regular food column for the Sunday Telegraph; Diana Henry titles have sold more than 60,000 copies through Nielsen BookScan UK; Photography by Jason Lowe, whose work for this title was shortlisted for a Glenfiddich award ('Best Food Photography'); The cuisine of this area has become increasingly popular.

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Inside This Book

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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

4.7 out of 5 stars
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Most Helpful Customer Reviews

18 of 18 people found the following review helpful By A Person on 15 Dec. 2012
Format: Hardcover
This is one of my most treasured books - not just my favourite recipe book.
I bought my copy as a student, and took it with me from place to place over the years. It was always the book I went to when I wanted to cook something truly wonderful for my friends. The recipes are accessible, adventurous in the best way while still reliably producing great results.
It was a guide and an inspiration in exploring and understanding new and exciting ingredients when I moved to London, but never once have I found myself frustrated because I could not get my hands on a vital ingredient.
It was also a comforting book to read, as it is well written and evocative, and over the years grew even richer in good memories. The day when after two months I got to open the most beautiful jar of pickles I ever ate - home made! - Standing at the cooker with a friend, boiling lavender in honey, marvelling at it together and worrying that we were making scented soap, then being rewarded with an incredible fragant lavender duck roast instead...
This book has made my life better - and it taught me how joyful, exciting and miraculous cooking can be.
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70 of 73 people found the following review helpful By A Customer on 14 Nov. 2002
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.
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7 of 7 people found the following review helpful By Mrs. H. V. Minor VINE VOICE on 23 Mar. 2012
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
This is a delicious book written with love and humour! Although the herbs and spices are known about and freely available on supermarket shelves, the way they are used in these recipes is unusual and very enticing. How could you resist making "Ladies' Navels with Cardamom, Rose Syrup and Berries"? The book is much more than the recipes it contains: there are as many suggestions for the different use of herbs and spices in the chapter introductions as there are actual recipes and the author's descriptions are as enticing as her food: "Lavender actually tastes like a mild version of rosemary with a breath of the floral wreathed around it. I love a lavender, honey and balsamic marinade for duck or chicken . . . and a plum and lavender sauce or a savoury apple and lavender jelly is great with pork." Opening the book at random, the pages fall open at "Lemon and Basil Ice-cream". Basil has to be my favourite herb but I've never seen it used as an ice-cream flavouring. Surely its delicate flavour would be deadened by freezing? In the company of lemons, however, basil will weave its magic in a subtle and perfumed way which is miles away from its role in tomato sauces and pasta dishes. None of these recipes appear particularly difficult to make and a quick skim through the ingredient lists tells me that all the ingredients are now at least reasonably easy to buy in the supermarket. Don't be put off by instructions to make your own labneh - it's just strained and drained yoghurt flavoured with garlic and seasoning, but put it together with bulgar and spinach pilaf and chilli roast tomatoes and it's food for the gods! I have many cookery books on cooking with herbs and spices and also many on Middle Eastern cookery, but this one is a bit special and I heartily recommend it to everyone who wants to give their taste buds a whirl :-)
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40 of 42 people found the following review helpful By Angela J Wilson on 10 Sept. 2002
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!
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15 of 16 people found the following review helpful By K. Booth on 30 Jan. 2012
Format: Hardcover
I am a huge fan of Diana Henry and I have several of her books; however, this was one book that I didn't already have in my cookbook library, so when Octopus Publishing Group sent me a copy to review I was delighted. Diana Henry writes with such passion and authority, and never more so in Crazy Water Pickled Lemons. The book covers dishes and recipes from the Middle East, Mediterranean and North Africa and the whole cookbook is a veritable magic carpet of enchanting and magical dishes that titillate the taste-buds and are a feast of exotic colours and fragrant aromas. The Levant and the Maghreb are home to some of my favourite cuisines and these regions are covered extensively in this cookbook. Expect to see exciting and exotic ingredients such as saffron, pomegranates, quinces, dates, figs, rose petals, flower waters, lavender and cardamom to list just a few. The recipes are accompanied by lavish photos and excerpts of poetry ~ this is a truly magical book and offers some simple and achievable meals to create at home whilst retaining an element of mystery and uniqueness not often found in modern cookbooks.

The book is divided into twelve aromatic chapters; the chapters themselves are almost like tales from A Thousand and One Nights, so much so that one almost expects Scheherazade to come drifting by in a cloud of rose petals and sandalwood........
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