Crazy Water Pickled Lemons

A culinary exploration of the Mediterranean, Middle East and North Africa''A glorious and magical feast for the senses'' - Claudia RodenIn Crazy Water, Pickled Lemons, Diana Henry has gathered together dishes that combine flavours in ways long forgotten - or not yet discovered - in many Western kitchens. Colourful, aromatic and perfumed ingredients, from leathery pomegranates with their insides bursting with ruby seeds, to flower-waters that allow you to drink in the scent of a garden, combine to bring an intoxicating whiff of warmer climes to your table and pleasure to your kitchen.CONTENTS INCLUDE:The Spice TrailJewelled Persian rice; Harissa-marinated lamb with spiced mash & cinnamon onionsFragrance of the EarthThyme, oregano & citrus roasted poussins; Lemon & rosemary cakeA Bowl of Fresh HerbsChermoula tuna with pomegranate couscous; Chilled avocado & coriander soupSweet Cloves & Liquid GoldCatalan black rice; Salt-baked potatoes with crème fraîche & new season''s garlicThe Sweet & the SourPearl divers'' rice; Adam''s Café''s North African picklesOf Sea & SaltPasta with two anchovy sauces; Rhone Ferryman''s beef with camargue red ricePlundering the StoresLamb & mint pilaf with Turkish cherry hosaf; Raisin & sherry ice creamFruits of LongingProvençal roast lamb with figs, goat''s cheese & walnuts; Moroccan lamb & quince tajineCurds & WheySweet potatoes with marinated feta & black olives; Ricotta ice cream with pomegranateFood from the HearthLamb pizza with preserved lemons; Piadina with caramelized onions, walnuts & taleggioPith & SkinPork with feta & spinach stuffing & cardamom-spiced oranges; Amalfi lemon & honey jamHeaven ScentMeringue & rose cake with summer berries; Mangoes with orange blossom & sweet labneh