The Garlic Story

The Garlic Story

The Garlic Story – I love garlic, and I think it is often overlooked as an ingredient. The Garlic Story is a cookbook that’s a veritable encyclopaedia of this allium.  Written by Kumud Ghandi, it’s divided into chapters inspired by the cuisines of different continents – Asian, European, North African, and Persian – as well as a chapter dedicated to sauces and condiments.  Kumud’s recipes showcase the many types and flavour profiles, teaching readers how to make the most of its pungent potential. Alongside an inspiring collection of over 60 recipes, The Garlic Story also contains plenty of information about the fascinating background of its star ingredient, including how to forage and grow the most delicious garlic and the endless health benefits. Kumud aims to encourage her readers to embrace every dimension of garlic, the common denominator of endlessly diverse flavours and cooking techniques.

From sweet confit cloves spread on toasted sourdough to grilled harissa sea bass with smoked garlic butter, the yummy dishes in this book explore global food for every occasion. Recipes such as Wild Garlic & Red Onion Tart and Black Garlic, Lemon & Crème Fraiche Pappardelle demonstrate the versatility of this flavour enhancer.  The Garlic Story is a 192-page hardback and retails at £20. It is available from and bookshops including Waterstones, and Amazon.

Here are a couple of recipes to encourage you to order a copy of this lovely book:

Intensely delicious Zaalouk Dip

The Garlic Story

“I think aubergines are highly underrated and this is possibly a throwback to when vegetables were simply boiled to death if you didn’t know what to do with them. Thankfully, we’ve come a long way since then and when simple vegetables are paired with herbs and spices, they become delicious in every way, not to mention highly nutritious. I often use them as a spread on flatbreads, as with this recipe. I prefer my zaalouk served lukewarm on hot flatbread or toasted sourdough bread.”


2 large aubergines

4 tbsp olive oil, plus extra for drizzling

4 garlic cloves finely chopped.

5 very ripe tomatoes finely chopped.

(300g)2 tbsp tomato puree

2 bay leaves

2 tsp ground cumin

1 tsp paprika

¼ tsp dried chilli flakes (optional)

1 tsp jaggery or brown sugar

½ tsp salt

½ tsp coarsely ground black pepper

120ml vegetable stock

1 tbsp pomegranate molasses

¼ of a lemon, juiced

Small handful of coriander finely chopped.

  1. Preheat the oven to 180degC/160deC fan/gas mark 4. Wash and dry the aubergines, then prick them all over with a skewer and rub with oil. Place on a tray and roast in the oven for 45-50 minutes or until tender inside and crispy on the outside. You should be able to poke a skewer into the charred skin straight through to the flesh when it’s cooked. Once cool, remove and discard the skin. Cut off the tops and finely chop the flesh. Set aside.
  2. Meanwhile, heat 3 tablespoons of the oil in a pan over a medium heat, add the garlic and cook for 10 seconds until fragrant. Add the chopped tomatoes, tomato puree and bay leaves, stir well, and cook with the lid on for 8-9 minutes before adding the cumin, paprika, chilli flakes, sugar, salt and pepper.
  3. Cook for 3-4 minutes until the spices have infused the tomatoes and the mixture resembles a roux. Add the stock, mix well and bring to the boil. Cover, reduce the heat and simmer for 8-10 minutes, stirring occasionally, or until the tomatoes have broken down.
  4. Now add the aubergine to the sauce along with the pomegranate molasses. Stir well, season to taste and cook for a further 5 minutes, stirring occasionally, or until the sauce is deliciously thick. Add the lemon juice and coriander, folding them through the sauce.
  5. Give the zaalouk a final drizzle of olive oil and then serve immediately with pitta or flatbread. Enjoy with deep satisfaction!

Black garlic, lemon and creme fraiche pappardelle

The Garlic Story

“How can a dish that tastes this luxurious be so easy to make? The secret weapon is black garlic, now easily found in most supermarkets, which gives the dish a sweet, tangy flavour with undertones of balsamic vinegar. The silky sauce is emulsified as you would a carbonara.”


400g dried pappardelle

2 tbsp butter

1 tbsp olive oil

3 garlic cloves finely sliced.

2 sprigs of thyme, leaves picked.

300ml fraiche

4 tsp black garlic paste.

1 tsp flaky sea salt

1 tsp ground black pepper

1 lemon, zested.

150ml reserved pasta water

2 egg yolks

75g grated parmesan.

Handful of fresh basil leaves

  1. Cook the pasta in well-salted water for 2 minutes less than the instructions on the packet. When you drain the pasta, make sure to reserve some of the pasta water for the sauce.
  2. While the pasta is cooking, prepare the sauce. Add the butter and oil to a frying pan and gently fry the sliced garlic and thyme together for a couple of minutes until lightly golden. Remove the garlic with a slotted spoon and reserve to sprinkle on at the end.
  3. Now stir in the fraiche and black garlic paste, then add the salt, pepper, and lemon zest. Stir well, then add the pasta and drizzle in a little of the reserved cooking water, stirring gently to emulsify the sauce.
  4. Take the pan off the heat and add the egg yolks one at a time, stirring to fully incorporate them in the residual heat. Finish the dish with the grated parmesan, the fried garlic and fresh basil torn over the top.

The Seasoned Gastronome

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