Crazy Water, Pickled Lemons

Crazy Water, Pickled Lemons by Diana Henry is an evocative collection of recipes that transcends borders and brings vibrant, aromatic, and perfumed dishes to your kitchen. This well-loved gem captures the essence of food from distant lands, transporting your senses with ingredients like leathery pomegranates bursting with ruby seeds, and flower waters that carry the fragrance of a blooming garden. Each recipe in this collection promises to delight your taste buds while inviting an intoxicating whiff of warmer climes to your table.

'I love this book so much' - Nigel Slater

'An all-time classic. The book I'm happy to return to, over and over again. It's an utter joy to cook from, as it is to dig deep into the stories' - Yotam Ottolenghi

'This book has a special place in my heart' - Claudia Roden

'The culinary script for the 21st century' - John & Sally McKenna

A glorious new edition of this beloved book is at the heart of bestselling food writer Diana Henry's much-admired repertoire. Crazy Water, Pickled Lemons invites you to explore the rich traditions and flavours from various cultures. This culinary journey is segmented into chapters that focus on specific themes and ingredients, ensuring a comprehensive and enjoyable cooking experience for all food enthusiasts.

CONTENTS INCLUDE:

Fragrance of the Earth

Discover the earthy and aromatic meld of herbs and citrus with dishes like thyme, oregano, and citrus roasted poussins, and lemon and rosemary cake.

A Bowl of Fresh Herbs

Infuse your meals with fresh, green goodness with recipes like chermoula tuna with pomegranate couscous, and chilled avocado and coriander soup.

Sweet Cloves & Liquid Gold

Savour the rich and hearty flavours of Catalan black rice, and indulge in salt-baked potatoes with crème fraîche and new season's garlic.

The Sweet & the Sour

Enjoy the tantalising contrast of sweet and sour in dishes such as pearl divers' rice and Adam's Cafe's North African pickles.

Plundering the Stores

Make the most of pantry staples with recipes like lamb and mint pilaf with Turkish cherry hosaf, and raisin and sherry ice cream.

Curds & Whey

Experience the creamy delights of dairy with sweet potatoes with marinated feta and black olives, and ricotta ice cream with pomegranate.

Food from the Hearth

Warm your soul with comforting hearth-cooked meals such as lamb pizza with preserved lemons, and piadina with caramelised onions, walnuts, and taleggio.

Pith & Skin

Explore the robust flavours of neglected parts of vegetables and fruits with recipes like pork with feta and spinach stuffing and cardamom-spiced oranges, and Amalfi lemon and honey jam.

Heaven Scent

Indulge in the sweet fragrances of desserts like meringue and rose cake with summer berries, and mangoes with orange blossom and sweet labneh.

Diana Henry's Crazy Water, Pickled Lemons is more than a cookbook; it is an invitation to embark on a sensory journey through culinary traditions that span the globe. Each page is an opportunity to discover, create, and taste the world from your own kitchen.