- 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: 4.5 out of 5 stars See all reviews (91 customer reviews)
- Amazon Bestsellers Rank: 370,652 in Books (See Top 100 in Books)
- See Complete Table of Contents
Crazy Water, Pickled Lemons: Enchanting dishes from the Middle East, Mediterranean and North Africa Hardcover – 1 Feb 2012
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'A glorious and magical feast for the senses' - Claudia Roden
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.See all Product Description
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Top Customer Reviews
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.
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!
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........Read more ›
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.Read more ›
Most Recent Customer Reviews
An enchanting book (as it says) with so many delicious recipes. Beautifully written, deeply researched. A proper gem.Published 2 months ago by Dominic
Itts ok, an interesting read, not tool sure I would cook anything though. Pictures a lovely though.Published 2 months ago by J. Pettifer
If I had to whittle down my collection of 100+ cookbooks I would definately keep this. The recipes are varied in their flavour profiles, well written and - most importantly -... Read morePublished 3 months ago by Frenchfoodie
I love Diana Henry's writing and I love her books. The only reason this gets Four Stars instead of Five is that I found an error. I wonder if anyone can clarify this for me? Read morePublished 3 months ago by Latina
I love cookbooks and have plenty of them. This one has great recipes and I like the writting. However, it lacks something design wise as the photos are not that enticing, a lot of... Read morePublished 4 months ago by Happyfamily
A delightful book - reminiscent of the best of Elizabeth David, intertwining the 'vibe' of the region in with it's cooking, culture and produce. Read morePublished 5 months ago by The Penguin
I love this book and the variety of exotic flavours it offers. I have only had it a few weeks and have already tried several of the recipes including the Greek Herb Pilaf with... Read morePublished 5 months ago by Mendo Shutaro
I love Diana Henry's recipe books, her recipes are clear and (usually) come out pretty much as intended. Read morePublished 5 months ago by Skeadugenga
Diana Henry, from her first book in 2002 to her sixth has been championing amazing food from the Mediterranean, Middle East, and North Africa as these regional areas have been... Read morePublished 5 months ago by Squeebles