12-02-2015, 01:39 PM
![[Image: 13235756.jpg]](http://d.gr-assets.com/books/1328759875l/13235756.jpg)
For much of the past century, garlic has been dismissed by many as vulgar. Today it is undergoing a renaissance. Not only are more people cooking with it, but they are also growing it in their backyards. And scientists are increasingly interested in garlic's antibiotic, antifungal, and anti-parasitic qualities, as well as its potential as a treatment for cancer.
Bestselling author Liz Primeau's love affair with garlic began when her teenaged boyfriend took her to an Italian restaurant. Now she leads us on a tour of garlic's role in history, art, medicine, and science. She also discusses the many varieties of garlic—from Russian Red to Kettle River Giant—visits garlic fairs in search of France's elusive L'ail Rose, and explores the issue of the ubiquitous Chinese garlic. Inviting us into her kitchen, she shares garlic-centred recipes, tips on growing your own, and the secret of the knife smack.
Code:
http://mir.cr/14VZSWT4