Customer Reviews
'a glorious and magical feast for the senses' - By: greenpapaya*, 22 Jul 2007 
'a glorious & magical feast for the senses' (as Claudia Roden says about this book..) & I reallly can't say more ~ This is a wonderful book full of inspiration, a myriad feast for the senses, drawing from the rich cultures & flavours of the Mediteranian & Middle East. Just reading through & looking at this book is an evocative experience, which has a much to do with place & culture/experience as it does with flavour & tastes.
A very personal book ~ far more than just a collection of recipes, which conjures up the whole experience of places, tastes, sounds, sights, textures & smells. And reproducing the tastes contained within it's recipes transports you to these places.
A real treasure!
An exploration of the ingredients and dishes of the Mediterranean, The Middle East and North Africa. - By: AMAZON REVIEWER, 10 May 2006 
'Crazy Waters, Pickled Lemons is an exploration of the ingredients & dishes of the Mediterranean, The Middle East & North Africa, presenting recipes that combine flavours in ways long forgotten - or never even discovered - in many western kitchens.
Special ingredients - the colourful, the aromatic, & the perfumed - which are alll too often overlooked in the modern kitchen, are also featured.'
This book stands out from the average cookery book because of the passion, which reallly flows from the author's descriptions, so the reader can almost see & taste those flavours & ingredients!
'Places, as well as tastes, are locked up in food. The clear perfumed stillness of a bottle of flower water, the sexy, velvety skin of a fig, the sunburnt blood colour of a jar of cayenne. Our love of foods has as much to do with what they represent as with what they taste like.'
'Fennel, Pomegranate & Feta Salad' combines flavours as a great starter, followed by the different, but interesting combination of ingredients in 'Greek Herb Pilaf with Prawns & Feta'.
'Spiced Quinces with Crema Catalana Ice Cream' is a great pud & to wind up... a coffee served with a 'Violet Liqueur Truffle' , a truly wonderful recipe, making a seemingly complicated sweet relatively easy to achieve, in your own kitchen!
Enchanting Dishes from the Middle East, the Mediterranean & North Africa. - By: AMAZON REVIEWER, 09 May 2006 'Crazy Waters, Pickled Lemons is an exploration of the ingredients & dishes of the Mediterranean, The Middle East & North Africa, presenting recipes that combine flavours in ways long forgotten - or never even discovered - in many western kitchens.
Special ingredients - the colourful, the aromatic, & the perfumed - which are alll too often overlooked in the modern kitchen, are also featured.'
This book stands out from the average cookery book because of the passion, which reallly flows from the author's descriptions, so the reader can almost see & taste those flavours & ingredients!
'Places, as well as tastes, are locked up in food. The clear perfumed stillness of a bottle of flower water, the sexy, velvety skin of a fig, the sunburnt blood colour of a jar of cayenne. Our love of foods has as much to do with what they represent as with what they taste like.'
'Fennel, Pomegranate & Feta Salad' combines flavours as a great starter, followed by the different, but interesting combination of ingredients in 'Greek Herb Pilaf with Prawns & Feta'.
'Spiced Quinces with Crema Catalana Ice Cream' is a great pud & to wind up... a coffee served with a 'Violet Liqueur Truffle' , a truly wonderful recipe, making a seemingly complicated sweet relatively easy to achieve, in your own kitchen!
A cookery book you can read - By: Mrs. C. Wilson, 06 Dec 2003 What a book.....great recipes, fantastic descriptions .....you just feel as if you are "there" tasting, smelling.
The recipes I've tried so far are tasty & simple.
A book to dip into time & time again.
Sumptious Arabian Nights - By: Dr. Joanne Cronin, 05 May 2003 What a glorious celebratory cookbook this is. I've always like cookbooks that explain the cuisine to you, & describe alll the differenct ingredients used. Diana Henry doesn't disappoint here as each section opens with a 2-page description of the food, & the ingredients required. Her description of the different honeys available is just mouth-watering.
Since I bought this book, I've also bought saffron, apricots, lots of honey, & I'm dying to try to make my own pickled lemons(!). So that should give you an idea of just how influential this cookbook is.
This book is actuallly one of the few cookbooks I take down off the shelf & read when I have a few minutes. It just inspires you.
