I cook very often with fresh garlic, a great addition to everything from pasta to chicken dishes. For most dishes, the best distribution of flavor is achieved when the garlic is peeled and minced.
Peeling garlic doesn't have to be difficult. Separate the clove from the rest of the head and trim the tips off with a knife. Then, use the flat of the blade to crush the clove against your cutting board. When the clove splits, the skin can be removed easily.
I strongly suggest purchasing a wooden bowl and a curved blade (as pictured or similar) for mincing garlic and other herbs.
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