Understanding allicin — the sulfur compound behind garlic’s unique taste and smell — just may help you be a better cook.
“The Complete Book of Garlic” is the most comprehensive and in-depth guide available to what surely should be the next gourmet frontier. From 'Ajo Rojo' to 'Zemo,' Ted Jordan Meredith presents illustrated profiles of nearly 150 cultivars. Detailed chapters cover natural history, the history of garlic in cultivation, the nuances of cuisine and culture, therapeutic benefits, plant structure, how to cultivate, curing and storage, taxonomy, pests and diseases and chemistry.
Cover Courtesy Timber Press
Pressing garlic releases the enzyme alliinase, forming the sulfur compound allicin, which is responsible for garlic’s complex flavor.