An essential element in cuisines around the world, garlic enjoys
near mythic status among cooks, chefs, foodies, and enthusiasts of
natural remedies. Worldwide, garlic cultivation occupies over 2
million acres of farmland, an area that has more than doubled since
1970. Yet even garlic fanciers may be unable to tell hardneck from
softneck, or Purple Stripe from Rocambole, not to mention the
hundreds of cultivated varieties grown today, many with distinct
differences in taste and character.
In fact, the wealth of garlic varieties in nearly a dozen
horticultural groups rivals that of corn, carrots, apples, and
peaches. This book is the most comprehensive and in-depth guide
available to what surely should be the next gourmet frontier. From
'Ajo Rojo' to 'Zemo', Meredith presents illustrated profiles of
nearly 150 cultivars. Detailed chapters cover natural history, the
history of garlic in cultivation, the nuances of cuisine and
culture, therapeutic benefits, plant structure, how to cultivate,
curing and storage, taxonomy, pests and diseases, and
chemistry.
Especially useful are the Quick Guides, which summarize
information on growing and buying garlic and provide
recommendations for the best-tasting cultivars for specific uses
and climates. Lists of garlic sources and organizations are a boon
to the aficionado. Whether you share Ted Jordan Meredith's "garlic
affliction" or just find the pungent bulb indispensable, you'll
understand it as never before with this meticulously researched,
lovingly written exploration.
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