Liquorice: A Cookbook: From Sticks to Syrup: Delicious Sweet and Savoury Recipes (Hardcover)
Many of us have fond memories of the enticing sweetshop tray of shiny, black, soft, pliable sticks, novelty shapes and intriguing woody twigs'. Yet liquorice (or licorice) is much more than confectionery; its sophisticated, herbal taste makes it a marvellous culinary ingredient as well. Explore the wonderful world of liquorice with this cook's guide to the different products - roots, sticks, powder, syrups and essence - and which ones to choose. Here you'll find fascinating history, a guide to the different products round the world, cooking advice, and traditional and new recipes that will appeal even to people who say they don't like liquorice Learn how to create a sumptuous liquorice cheesecake, choc chip muffins with liquorice buttercream, chocolate liquorice cake, liquorice macarons and liquorice brownies. Use liquorice in savory dishes - a glaze for chicken and roast pork, as a distinctive salad dressing, in a crisped topping for fish, and in drinks and preserves. With gorgeous photographs by Nicki Dowey.
Carol Wilson has contributed to many publications including The Times, The Illustrated London News, Heritage, Food and Wine, and Gastronomica. A member of the Guild of Food Writers, she has written cookbooks and appeared on television promoting British food and discussing the history and usage of traditional ingredients.