Crazy Water, Pickled Lemons

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

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

In Crazy Water, Pickled Lemons, Diana Henry has gathered together dishes that combine flavours in ways long forgotten - or not yet discovered - in many Western kitchens. Colourful, 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 creme fraiche & new season's garlic

The Sweet & the Sour
Pearl divers' rice; Adam's Cafe'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
Provencal 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