grown-up take on a taste from all our child­hoods

Coventry Telegraph - - SHOP FOOD -

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.

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