Label
All
0
Clear all filters
Appears in

By Jeremy Round

Published 1988

  • About
The best is imported from Spain, Italy and France. Some British. The firmer and fresher the better. Look especially, at the height of the autumn and winter import seasons, for large heads of fat cloves encased in purply pink skin. Fresh, mild, green garlic, popular around the Mediterranean – especially in Spain – is not available here through the retail trade.
Garlic salt and granules always have an unpleasant metallic edge. The pastes sold in tubes are hardly better. Some of the jars of paste mixed with olive oil are less offensive. Whole cloves preserved in oil or vinegar can be fine.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title