Citrus
Recipes That Celebrate the Sour and the Sweet
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- ¥1,400
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- ¥1,400
発行者による作品情報
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, and 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. Citrus offers more than 170 recipes that celebrate everything from Seville oranges to yuzu to grapefruit, bergamot and pomelo. Through fresh salads, scented broths, the happy marriage of seafood and citrus, Asian and Mediterranean-inflected meat dishes, preserves and pickles, to the world of sweet pies, tarts, 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.
A fascinating cookbook for when you’re stuck for new ideas (we’ve all had a surplus of lemons in the fridge) or simply if you want to freshen up your flavours, Citrus is a colourful source of delight and inspiration.
PUBLISHERS WEEKLY
Phipps (The Pressure Cooker Cookbook), a London-based food writer for the Guardian, offers an exciting tribute to all things citrus in this sweet and tangy collection. Phipps consider citrus to be the most helpful ingredient in the kitchen. Its use is transformative, enhancing the savory qualities of some ingredients and bringing out the sweetness in others. She provides a thorough description of citrus fruits, including vibrant blood oranges, the versatile lemon, the intense limequat, and the increasingly popular yuzu. In addition, she provides guidance on drying, freezing, juicing, and zesting citrus fruits and making citrus oil. Recipes include an array of soups such as lime and chicken tortilla soup; chicken, chard, and giant couscous soup; and orange, melon, and ginger gazpacho. Phipps also includes tantalizing small plates such as preserved lemon hummus and sprouting broccoli with blood orange hollandaise. Fish, a natural companion to citrus, is front and center in the entr e section; highlights are whole baked fish with lemon and ouzo, and salmon fillets with mandarin and ginger. Meat dishes include beef short ribs with lemongrass and lime, and pork stir-fried with grapefruit or pomelo. Phipps's desserts are spectacular and unusual, including blood orange and cardamom tarte tatin, orange and pistachio cake, and lemon curd slices. Beautiful color photos of nearly every dish enhance this alluring new book, making it an essential addition to every cookbook collection.
