Lemons and Limes
75 Bright and Zesty Ways to Enjoy Cooking with Citrus
Published on 28. July 2020
Book
Hardback
160 pages
978-1-78879-200-4 (ISBN)
Description
From fresh seafood to luxurious pasta and heavenly desserts—using lemons and limes in your cooking will make your food sing.
A squeeze of lemon juice can bring a dull sauce or lacklustre soup to life as its tartness cuts through and brings out flavor in a subtler (and healthier) way than salt. Smaller, sharper, but more intensely fragrant than lemons, limes work best with exotic, spicy food. Some dishes call for the sharp, clear lift of lemon, at other times the richer fragrance of lime is more appropriate. They are both perfect as an antidote to the heat of fresh chile or pungent garlic, and the best of friends to herbs and olive oil, roast meat, and freshly grilled seafood. Their brightness is also perfect in sweet, buttery desserts. Try a host of recipes including Lemon, Mushroom, and Tarragon Arancini, Pork Dumplings in Lime-leaf Broth, Oven-baked Lemon Fennel, or Lime and Chile Sweet Potatoes. Ursula also investigates the history and culture of lemons and limes, their health-enhancing benefits, and explains how to grow your own.
A squeeze of lemon juice can bring a dull sauce or lacklustre soup to life as its tartness cuts through and brings out flavor in a subtler (and healthier) way than salt. Smaller, sharper, but more intensely fragrant than lemons, limes work best with exotic, spicy food. Some dishes call for the sharp, clear lift of lemon, at other times the richer fragrance of lime is more appropriate. They are both perfect as an antidote to the heat of fresh chile or pungent garlic, and the best of friends to herbs and olive oil, roast meat, and freshly grilled seafood. Their brightness is also perfect in sweet, buttery desserts. Try a host of recipes including Lemon, Mushroom, and Tarragon Arancini, Pork Dumplings in Lime-leaf Broth, Oven-baked Lemon Fennel, or Lime and Chile Sweet Potatoes. Ursula also investigates the history and culture of lemons and limes, their health-enhancing benefits, and explains how to grow your own.
More details
Series
Language
English
Place of publication
United Kingdom
Product notice
Paper over boards
Illustrations
c.80 col photographs
Dimensions
Height: 214 mm
Width: 177 mm
Thickness: 18 mm
Weight
542 gr
ISBN-13
978-1-78879-200-4 (9781788792004)
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Schweitzer Classification
Person
Ursula Ferrigno is an acclaimed and experienced food writer and chef. She trained at the Auguste Escoffier School of the Culinary Arts and has taught at leading cookery schools in both the UK and Italy, including the celebrated Leith’s School of Food and Wine, Divertimenti, and La Cucina Caldesi in Ireland. She toured the United States, running classes in all Sur la Table stores, is consultant chef to the popular Caffè Nero restaurant chain, and has made many TV appearances. The author of more than 18 cookery books (including Oil & Vinegar and Cucina Siciliana for Ryland Peters & Small), Ursula has also written for many publications, including Olive, BBC Good Food, The Observer, and Taste Italia.