THE GARLIC LOVERS’ COOKBOOK,
Rev. 1982
Gilroy Garlic Festival Association
Photos: no
Ease: 2-3
Every year on the last week-end of July, my thoughts turn to a large dirt lot in the small agricultural community of Gilroy, California, 33 miles south of San Jose. I know that hundreds of thousands of fellow alliophiles are gathering to eat, drink and buy every imaginable garlic-nuanced goodie: succulent scampi, luscious calamari, steak and pepper sandwiches, toasted French loaves, linguine, moutain oysters, jellies, sausages, ice cream, chocolate-covered garlic cloves, even wine.
It’s been 14 years since I last tromped through Gourmet Alley, the gustatory center of action at the Gilroy Garlic Festival, but I can console myself wherever I may be with Alley classics like buttery-lemony Scampi (113) or tender red-sauced Calamari (112). This compilation of Festival favorites, family recipes from local garlic growers, and entries to the cook-off competition is a trove of garlic-laden gems. From chilis to bulgogi, from ratatouille to skordalia, there is something here to please every taste, from cooks who really know their bulb!
