by Janice Sutton. Foreword by Sally Wise
Garlic lovers ….
Garlic Feast is my beautiful international multi-award-winning coffee table book, that sprang from the grassroots of Tasmania’s premier harvest festival, the Koonya Garlic Festival held in the idyllic hamlet of Koonya, on the wild and ruggedly beautiful Tasman Peninsula, in Tasmania’s spectacular south east region.
No-one could have imagined then, that Garlic Feast would go on to win international acclaim, and that our quirky garlic festival would be celebrated on the World Stage.
Whether roasted, fried, pickled, fermented, smoked, soy-infused, pureed, poached or confit – garlic has been the cornerstone of cuisines throughout the world since time immemorial. In short, garlic is one of the most indispensable ingredients there is, and for me at least, it would be inconceivable to contemplate a culinary world without it!
The recipes shared in Garlic Feast are not only delicious, they are a breeze to make - though I have popped in one or two more challenging recipes to keep aspiring chefs on their garlic tiptoes.
Recipes were gathered from as far afield as New York, London and Sydney - but most of the recipes, were created and shared by talented chefs, artisan producers and passionate garlic lovers from throughout the south-east region of Tasmania who had a connection with the Koonya Garlic Festival (www.koonyagarlicfestival.com).
Garlic Feast is so much more than a composite of recipes …
Discover why garlic is so good for you and why ‘black garlic’ is considered the new super food; Learn how to grow garlic in pots or in your kitchen garden; Unearth the many different varieties of garlic available and their unique flavour profiles; read about the food history of one of the most beautiful corners of this earth, and learn everything you will ever need to know about preserving, fermenting and cooking with garlic!
For garlic lovers, aspiring gardeners and cooks, and all those who love beautiful books!
“This self-published book is a masterpiece, with world class content, photography, design, and production. Garlic is truly international, very much loved in many countries. This book deserves to be translated and promoted around the world”.
Edouard Cointreau, President of the July - Gourmand World Cookbook Awards