grown-up take on a taste from all our childhoods
MANY of us have fond memories of the enticing sweetshop tray of shiny sticks of liquorice.
Yet liquorice is much more than a confectionary. Its sophisticated herbal taste makes it a marvellous culinary ingredient and
Liquorice: A Cookbook by Carol Wilson shows how to use roots, sticks, powder and essence and syrups to bring a subtle taste to your food.
Published by Lorenz Books, priced £10, it looks at its history, medicinal uses and cultivation while recipes range from glazed liquorice roast pork to choc chip muffins with liquorice buttercream.