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Citrus : recipes that celebrate the sour and the sweet / Catherine Phipps ; photography by Mowie Kay.

by Phipps, Catherine

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Quadrille, 2017.

641.64304 P573c

Cooking (Citrus fruits).

9781849499002 (hc)

1849499004 (hc)

255 p. : ill. ; 26 cm.

Includes index.

Citrus economy and savoury preserves -- Soups -- Small plates -- Salads -- Main courses -- Sides -- Desserts -- Baking -- Sweet preserves and sweets -- Drinks.

Citrus fruits are the most exciting family of ingredients with which to cook. They satisfy almost every part of the palate - sweet, sour, bitter, and umami-enhancing, how many other foods are as versatile and transformative? From the smallest squeeze of lemon, to the zing of lime zest, citrus fruits are almost magical. No longer seen as exotic, they are truly international. Take the humble lime: cornerstone of the American key lime pie, fragrant in Thai curries, fresh in Mexican guacamole, used to cook raw fish in South American ceviche, pickled in India, and dried in the Middle East. Citrus offers 150 inspiring recipes that celebrate these wonderful fruits. Through fresh salads, soups, seafood, Asian and Mediterranean-influenced meat dishes, preserves and pickles, to the world of sweet pies, cakes, and cocktails, Catherine Phipps explores the myriad uses of oranges and lemons, and all things in between. Her recipes are straightforward, easy to follow, and work perfectly every time. Citrus is a vibrant, colourful source of delight and inspiration.

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