Jenny Linford的灵感食谱包括美味的蘸酱、小吃、肉类、家禽和鱼类以及面食和面包。掌握深受喜爱的经典菜谱，如Aioli、Ajo Blanco（杏仁凉菜）、Spaghetti al Vongole、Garlic and Anchovy Roast Lamb和Boeuf Bourguignon，然后尝试一些新的菜谱，如Garlic and Pistachio Muffins、韩国牛肉宝哥吉、野蒜炒味噌猪肉和台湾红烧肉包（馒头）。除了菜谱之外，本书的文章还介绍了大蒜的各个方面，从健康和传统医学到民俗，从家庭种植大蒜到大蒜节庆。

A celebration of garlic from festivals to folklore plus a stunning collection of more than 65 delicious recipes from around the world.

Although garlic is neither an herb or a spice it has been used to enhance food as far back as when the pyramids at Giza were built. This unassuming bulb packs a powerful punch and is an essential element to recipes from around the world. Chefs and home cooks use it to enhance and intensify other ingredients or even as the signature element of a dish. Its taste varies in depth and aroma depending on the way it is cooked and the variety used. Jenny Linford's inspired recipes include delicious ideas for dips, snacks, meat, poultry and fish plus pastas and breads. Master much-loved classics such as Aioli, Ajo Blanco (almond gazpacho), Spaghetti al Vongole, Garlic and Anchovy Roast Lamb and Boeuf Bourguignon, then try some new recipes such as Garlic and Pistachio Muffins, Korean Beef Bulgogi, Stir-fried Miso Pork with Wild Garlic and a Taiwanese Braised Pork Bao (steamed buns). In addition to the recipes, essay features give an insight into various aspect of garlic, from Health and Traditional Medicine to Folklore and from Growing Garlic at Home to Garlic Fesitvals.