The International Garlic Cookbook [antikvár]

IntroductionEgyptian slaves ate great quantities of it for strength and endurance as they built the Pyramids. Medieval peasants used it to ward off evil spirits. Folk healers have prescribed it for everything from colds to unrequited love. Soldiers in the First World War put its juice on bandages to fight infections. Scientists say it may help prevent heart disease and some cancers. And, by the way, it also happens to be one of the planet's most popular foods.Garlic plays such a starring role in the world's cuisines, in the kitchens of professionals and home cooks alike, that it is almost impossible to imagine French or Italian, Mexican or Middle Eastern, Spanish or Chinese food without it. Surprisingly, it was disdained in the United States as unsavory peasant food as recently as the turn of the century, and was not grown here commercially until after the Second World War. But garlic's flavor ultimately won out over snobbery, and today Americans consume 164 million pounds of garlic a year ~ with meat, fish, and