Tuesday, September 20, 2005

Mark Bittman on the Joys of Garlic

Cookbook author Mark Bittman has written a fun article on garlic, and in particular his discovery of jars of whole pre-peeled garlic cloves, which he says taste about the same as fresh garlic in the dishes he makes, and are a lot easier to work with.

Bittman calls himself "The Minimalist" and is always on the lookout for shortcuts to good food. His book How to Cook Everything: Simple Recipes for Great Food has been an indispensable tool in my cooking education over the past year. "Roast Chicken With Onions and Parsley" (Pg. 361) is a particular favorite.

After reading this, I think I may be ready to take the plunge and try making chicken with 40 cloves of garlic!


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