The Citrus Cookbook

From golden oranges and tangerines to yellow lemons and deep green limes, citrus fruit can add a burst of flavour to even the simplest of dishes. Beginning with a comprehensive reference section detailing all the varieties of these fruits, this handbook covers their taste and texture, preparation and nutrition, as well as tips on buying and storing. There are both sweet and savoury recipes featuring both classic and contemporary combinations. Dishes include Chicken with Lemons and Olives; Key Lime Pie; Moist Orange and Almond Cake; Leek, Mushroom and Lemon Risotto; and Chocolate Mandarin Trifle. There are also recipes for preserves, pickles and marmalades, and for drinks such as liqueurs, spirits and cocktails.

Table of Contents:
The citrus kitchen: oranges; lemons; limes; mandarins; pomelo and ugli fruit; grapefruit; other exotic citrus fruit; equipment; basic techniques; preserving citrus; marmalades; citrus curds; citrus in alcohol; chutneys and relishes; salsas and dips; marinades and stuffings; citrus butters; citrus dressings; savoury sauces; sweet sauces; citrus drinks. Cooking with citrus: soups and appetizers; side dishes and salads; vegetarian dishes; poultry and meat dishes; fish and shellfish; tarts and pies; cakes, breads and biscuits; hot desserts; cold desserts; ices and iced desserts.

About the Author :
Coralie Dorman is freelance food writer with many years experience. She has written for various magazine and journals, including BBC Good Food, Eve, and London.co.uk. She is interested in all areas of food, but especially Mediterranean cuisines and healthy eating. She is based in London.

Review :
A comprehensive guide to the citrus family. Contains essential information on the taste, texture and appearance of each fruit with tips on buying, storing, preparation and presentation. For those with tart tastebuds, this is the book for you. Concentrating on citrus fruits and their varied flavours, it offers an impressive range of dishes utlising this unique taste. The sharp sweetness of oranges, the tart tanginess of lemons, limes and grapefruit mix with the more exotic - ugli fruit, kumquats and pomelos, each with their own distinct flavour. For those with tart tastebuds, this is the book for you. Concentrating on citrus fruits and their varied flavours, it offers an impressive range of dishes utlising this unique taste. The sharp sweetness of oranges, the tart tanginess of lemons, limes and grapefruit mix with the more exotic - ugli fruit, kumquats and pomelos, each with their own distinct flavour. Used for centuries in pot-pourri, pomanders and liqueurs, citrus fruit have effortlessly asserted themselves into everyday cooking: lemon juice and lime juice being regular ingredients used by celebrity chefs. Coralie Dorman takes this one step further and hows how the fruit itself, not just their juices, can be used in starters, meat dishes, desserts and baking. From classic veal escalopes with lemon, lemon meringue pie and marmalades to the more innovative seared swordfish with citrus dressing, lemon-flavoured stuffed celeriac and chocolate and orange scotch pancakes. Attractively illustrated with colour photographs it includes a history of the citrus fruit, how to choose and store them and a useful section on basic techniques such as zesting, juicing, drying, preserving and marinades and sauces. It is an invaluable guide to utilising this exotic fruit family in everyday cooking. - Lucy Watson