Author(s): Catherine Phipps
Citrus fruits are the most exiciting 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, colorful source of delight and inspiration.
Wonderful book! The recipes are beautifully illustrated and the combination of ingredients works extremely well, sometimes surprisingly. There are good practical tips too, for instance, a simple way of preserving lemons, which beat the shop-bought ones any day. Definitely one for the collection.
Alicia, The Book Grocer
Catherine Phipps writes for the Guardian's food pages and is a freelance food writer. She is the author of The Pressure Cooker Cookbook (2012) and Chicken (2015). She lives in London, with her partner and children.