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Article: Love of garlic permeates cookbook; Authors of passionate new cookbook celebrate taste of 'Garlic Garlic Garlic'.
- Article from:
- The Boston Herald
- Article date:
- April 7, 1999
- Author:
CopyrightCOPYRIGHT 1999 Boston Herald. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Garlic lovers, rejoice. Your favorite ingredient is the inspiration for "Garlic Garlic Garlic," a new cookbook by Linda and Fred Griffith, husband-and-wife authors of the 1995 James Beard Award-winning "Onions, Onions, Onions."
There was a time, of course, when garlic wasn't nearly as beloved as it's become today.
"Garlic was never particularly popular in American cooking, except in some ethnic communities," explains Fred Griffith, during a recent promotional visit to Boston.
"But when James Beard first introduced his recipe for chicken with 40 cloves of garlic back in 1956, it caused monumental interest in garlic in New York City that spread ...
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Article: Ask Jane: Don't freeze your garlic.
Akron Beacon Journal (Akron, OH);
October 25, 2004 ;
543 words
... ... when frozen, but not garlic. Unfortunately, freezing diminishes the flavor, said Linda and Fred Griffith, authors of "Garlic, Garlic, Garlic." A better way to preserve garlic is to store the intact heads in a cool, dark place. If the ...
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