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 is much more than confectionery; its sophisticated, herbal taste makes it a marvellous culinary ingredient as well. The rich aroma and unique bittersweet flavour of black liquorice adds a special depth to both sweet and savoury dishes. In these pages you'll find fascinating history, cooking advice, and traditional and new recipes that will appeal even to people who say they don't like liquorice! Explore how to use roots, sticks, powder, essence and syrups to bring a subtle taste to your food. CLICK HERE TO READ THE WHOLE BOOK IN DIGITAL FORM
Biblio NotesExplore the wonderful world of liquorice confectionery. A cook's guide to the different products - roots, sticks, powder, syrups and essence - and which ones to choose. Create a sumptuous liquorice cheesecake, choc chip muffins with liquorice buttercream, chocolate liquorice cake, liquorice macarons and liquorice brownies. Using liquorice in savoury 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.
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