Crazy Water, Pickled Lemons: Enchanting Dishes from the Middle East, Mediterranean and North Africa

Discover the delicious flavors of the Mediterranean, Middle East and North Africa in this book from bestselling cookery writer Diana Henry.

A culinary exploration of the Mediterranean, Middle East and North Africa

＂A glorious and magical feast for the senses＂ - Claudia Roden

＂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

＂Diana Henry manages to guide you through recipes with very little instruction, because she’s so precise with her working＂ - NEW YORK TIMES

In Crazy Water, Pickled Lemons, Diana Henry has gathered together dishes that combine flavors in ways long forgotten - or not yet discovered - in many Western kitchens. Colorful, aromatic and perfumed ingredients, from leathery pomegranates with their insides bursting with ruby seeds, to flower-waters that allow you to drink in the scent of a garden, combine to bring an intoxicating whiff of warmer climes to your table and pleasure to your kitchen.

CONTENTS INCLUDE:
The Spice Trail
Jewelled Persian rice; Harissa-marinated lamb with spiced mash & cinnamon onions

Fragrance of the Earth
Thyme, oregano & citrus roasted poussins; Lemon & rosemary cake

A Bowl of Fresh Herbs
Chermoula tuna with pomegranate couscous; Chilled avocado & coriander soup

Sweet Cloves & Liquid Gold
Catalan black rice; Salt-baked potatoes with crème fraîche & new season’s garlic

The Sweet & the Sour
Pearl divers’ rice; Adam’s Café’s North African pickles

Of Sea & Salt
Pasta with two anchovy sauces; Rhone Ferryman’s beef with camargue red rice

Plundering the Stores
Lamb & mint pilaf with Turkish cherry hosaf; Raisin & sherry ice cream

Fruits of Longing
Provençal roast lamb with figs, goat’s cheese & walnuts; Moroccan lamb & quince tajine

Curds & Whey
Sweet potatoes with marinated feta & black olives; Ricotta ice cream with pomegranate

Food from the Hearth
Lamb pizza with preserved lemons; Piadina with caramelized onions, walnuts & taleggio

Pith & Skin
Pork with feta & spinach stuffing & cardamom-spiced oranges; Amalfi lemon & honey jam

Heaven Scent
Meringue & rose cake with summer berries; Mangoes with orange blossom & sweet labneh

Diana Henry is one of the UK’s best-loved food writers with book sales of more than 950,000 copies worldwide. She has regular columns in the Sunday Telegraph and Waitrose Weekend, her work has appeared in BBC Good Food, House & Garden, Delicious and beyond, and her broadcast appearances include BBC Radio 4. Diana has won numerous awards for her journalism and books, including Cookery Journalist of the Year and Cookbook of the Year from the Guild of Food Writers; Cookery Writer of the Year and Cookery Book of the Year at the Fortnum & Mason Food and Drink Awards; Food Book of the Year at the André Simon Food & Drink Book Awards; and a James Beard award. Her last four books - A Bird in the Hand, Simple, How to Eat a Peach and From the Oven to the Table - were all instant Sunday Times Top 10 Bestsellers.

www.dianahenry.co.uk
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