Most Helpful Customer Reviews
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43 of 45 people found the following review helpful:
4.0 out of 5 stars
Enchanting Dishes from the Middle East, the Mediterranean & North Africa., 9 May 2006
'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 because of the passion, which really flows from the author's descriptions, so the reader can almost see and taste those flavours and ingredients!
'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.'
'Fennel, Pomegranate and Feta Salad' combines flavours as a great starter, followed by the different, but interesting combination of ingredients in 'Greek Herb Pilaf with Prawns and Feta'.
'Spiced Quinces with Crema Catalana Ice Cream' is a great pud and to wind up... a coffee served with a 'Violet Liqueur Truffle' , a truly wonderful recipe, making a seemingly complicated sweet relatively easy to achieve, in your own kitchen!
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52 of 55 people found the following review helpful:
5.0 out of 5 stars
lyrical with outstanding recipes, 14 Nov 2002
By A Customer
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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30 of 32 people found the following review helpful:
4.0 out of 5 stars
A Mediterranean Jewel, 10 Sep 2002
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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