Octopus Publishing. My Levantine genes will out, so it's no surprise that Mediterranean cuisine is a favourite of mine. Much as I love Middle Eastern food, however, this book has a wider reach than a classic Claudia Roden for example. Subtitled enchanting dishes from the Middle East, Mediterranean and North Africa, it is a gentle blend of cuisines, flavours and techniques, adapted by Diana to form her own take on this culinary heartland.
Before receiving this book, I'd never heard of Diana Henry - shame on me! Now an award winning food writer for the Sunday Telegraph, Diana didn't come to food writing until relatively late in life. She has, however, always been an avid cook and food adventurer and her enthusiasm shines through the book and leaps out at surprising moments. First published in 2002, Crazy Water Pickled Lemons was the first of six books that Diana has written (so far). This is a revised edition published this year.
For me this book is evocative of the Arabian Nights, avidly read as a child. Later as a teenager, I was somewhat bemused by the unexpurgated version I'd got hold of. Anyway, the book itself is hypnotic in its sensual, magical, exotic and haunting qualities. The very chapter headings are compelling in their otherworldliness. Take for example, Fruits of Longing highlighting figs, quinces, pomegranates and dates, Plundering the Stores where almonds, hazelnuts, pine nuts and dried fruits come to the fore, The Spice Trail with its mouth watering use of cardamom, chilli, cinnamon, cumin, ginger, coriander, pimenton and saffron and Heaven Scent with recipes using flowers and flower waters. And the drowsy photography fits right along, with half glimpses of foods remembered from some nostalgic dream-time. This is not usually my favourite form of food photography; I like to see the finished article in all its clarity which gives me an idea of what I am aiming for or aspiring to. But here, this form of photography fits well. Yet, despite this whimsy, the content is very much grounded in reality. This is a book of recipes that would be familiar to thousand of home cooks around the Med.
Pickled lemons I'm assuming all are familar with, but what is this crazy water referred to in the title? Fellow vegetarians, read no further, it's all about sea bass. In Diana's own words "Ah, the title dish. And I must say I initially fell in love with it for its name. It's from the Amalfi coast and nobody really knows why the dish is called "Crazy Water". Some have suggested it alluded to the sea-water used by fisherman to cook their catch at sea, others that the "crazy" refers to the heat imparted by the chilli".