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Author: Ursula Ferrigno
Publisher: Ryland Peters & Small
ISBN: 9781788792004
Category : Cooking
Languages : en
Pages : 160
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Book 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.
Author: Ursula Ferrigno
Publisher: Ryland Peters & Small
ISBN: 9781788792004
Category : Cooking
Languages : en
Pages : 160
Get Book Here
Book 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.
Author: Blythe Ayne
Publisher:
ISBN: 9781947151079
Category : Health & Fitness
Languages : en
Pages : 144
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Book Description
If you've never thought about lemons and limes, you may be amazed by what you'll discover by reading Save Your Life with the Phenomenal Lemon & Lime. Putting the easy-to-accomplish suggestions into practice will result in improved health, heightened emotional well-being, increased longevity and significantly contribute to your pH balance.
Author: Brian Glover
Publisher:
ISBN: 9781845971403
Category : Cooking
Languages : en
Pages : 0
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Book Description
The sharp, fresh taste of lemons and limes is essential in any kitchen. A squeeze of lemon can bring a dull sauce or lackluster soup to life as its tartness pierces through rich food and brings out flavor in a subtler, more complex way than salt. The Mediterranean trinity of olive oil, garlic, and lemon juice instantly conjures up the smell and taste of Mediterranean food. Smaller, sharper, less juicy but more intensely fragrant than lemons, limes work with exotic, spicy flavors in recipes from Southeast Asia, Africa, South America, Mexico, and the Caribbean. Chapters include: Salads and Soups; Rice and Pasta; Fish, Meat, and Poultry; and Sweet Things. Brian Glover's Cooking with Lemons & Limes gives you lots of classics plus new, delicious ideas for cooking with both ingredients. Culinary delights from around the world, such as Moroccan Lamb Tagine with Preserved Lemons and Key Lime Pie, all photographed by Richard Jung.
Author: Margaret Briggs
Publisher:
ISBN: 9781861472397
Category : Cooking (Citrus fruits)
Languages : en
Pages : 160
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Book Description
Author: Yossy Arefi
Publisher: Ten Speed Press
ISBN: 1607748584
Category : Cooking
Languages : en
Pages : 258
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Book Description
A cozy collection of heirloom-quality recipes for pies, cakes, tarts, ice cream, preserves, and other sweet treats that cherishes the fruit of every season. Celebrate the luscious fruits of every season with this stunning collection of heirloom-quality recipes for pies, cakes, tarts, ice cream, preserves, and other sweet treats. Summer's wild raspberries become Raspberry Pink Peppercorn Sorbet, ruby red rhubarb is roasted to adorn a pavlova, juicy apricots and berries are baked into galettes with saffron sugar, and winter's bright citrus fruits shine in Blood Orange Donuts and Tangerine Cream Pie. Yossy Arefi’s recipes showcase what's fresh and vibrant any time of year by enhancing the enticing sweetness of fruits with bold flavors like rose and orange flower water inspired by her Iranian heritage, bittersweet chocolate and cacao nibs, and whole-grain flours like rye and spelt. Accompanied by gorgeous, evocative photography, Sweeter off the Vine is a must-have for aspiring bakers and home cooks of all abilities.
Author: Ursula Ferrigno
Publisher: Ryland Peters & Small
ISBN: 9781849758062
Category : Cooking
Languages : en
Pages : 0
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Book Description
A glorious selection of dishes that all celebrate the unique sharp and aromatic burst of lemons and limes. From fresh seafood to luxurious pasta and heavenly desserts—these citrus fruits can make your food sing. A glorious selection of dishes that all celebrate the unique sharp and aromatic burst of lemons and limes. From fresh seafood to luxurious pasta and heavenly desserts—these citrus fruits can make your food sing. A squeeze of lemon 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 with exotic, spicy flavors. Some dishes call for the sharp 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, the best friend of herbs and olive oil, roasting meat, and freshly grilled seafood. Their brightness is also perfect in sweet, buttery desserts. Try Small Bites such as Lemon, Mushroom and Tarragon Arancini or Salmon and Kaffir Lime Fishcakes. Make the most delicious Soups and Salads with a Summer Grain Salad or Pork Dumplings in Lime-leaf Broth. Fish and Seafood offers delights like Grilled Lemon Seabass with Roasted Bell Pepper and Basil Butter. Meat and Poultry is full of hearty yet summery dishes like Spiced Roasted Chicken with Chickpeas, Carrots and Preserved Lemon. In Vegetables and Sides find Oven Baked Lemon Fennel or Lime and Chile Sweet Potatoes. In the Sweets and Drinks chapter try a Gin and Tonic Cake or a Mint and Lime Granita. Lastly, in the Sauces and Preserves section learn how to make your own Preserved Lemons and Limes, Hollandaise Sauce, and Lime Pickle. Essays also investigate the history and culture of lemons and limes, their health benefits, and how to grow your own.
Author: Helena Attlee
Publisher: The Countryman Press
ISBN: 1581576102
Category : Cooking
Languages : en
Pages : 310
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Book Description
A unique culinary adventure through Italian history The Land Where Lemons Grow is the sweeping story of Italy's cultural history told through the history of its citrus crops. From the early migration of citrus from the foothills of the Himalayas to Italy's shores to the persistent role of unique crops such as bergamot (and its place in the perfume and cosmetics industries) and the vital role played by Calabria's unique Diamante citrons in the Jewish celebration of Sukkoth, author Helena Attlee brings the fascinating history and its gustatory delights to life. Whether the Battle of Oranges in Ivrea, the gardens of Tuscany, or the story of the Mafia and Sicily's citrus groves, Attlee transports readers on a journey unlike any other.
Author: Marisa McClellan
Publisher: Running PressBook Pub
ISBN: 0762441437
Category : Cooking
Languages : en
Pages : 242
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Book Description
A comprehensive guide to home preserving and canning in small batches provides seasonally arranged recipes for 100 jellies, spreads, salsas and more while explaining the benefits of minimizing dependence on processed, store-bought preserves.
Author:
Publisher:
ISBN:
Category : Lemon
Languages : en
Pages : 0
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Book Description
Author: Nik Sharma
Publisher: Chronicle Books
ISBN: 145218285X
Category : Cooking
Languages : en
Pages : 361
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Book Description
Named one of the Best Fall Cookbooks 2020 by The New York Times, Eater, Epicurious, Food & Wine, Forbes, Saveur, Serious Eats, The Smithsonian, The San Francisco Chronicle, The Los Angeles Times, The Boston Globe, The Chicago Tribune, CNN Travel, The Kitchn, Chowhound, NPR, The Art of Eating Longlist 2021 and many more; plus international media attention including The Financial times, The Globe and Mail, The Telegraph, The Guardian, The Independent, The Times (U.K.), Delicious Magazine (U.K.), The Times (Ireland), and Vogue India and winner of The Guild of U.K. Food Writers (General Cookbook). Finalist for the 2021 IACP Cookbook Award. "The Flavor Equation" deserves space on the shelf right next to "Salt, Fat, Acid, Heat" as a titan of the how-and-why brigade."– The New Yorker "Deep and illuminating, fresh and highly informative... a most brilliant achievement." – Yotam Ottolenghi "[A] beautiful and intelligent book." – J. Kenji López-Alt, author The Food Lab and Chief Consultant for Serious Eats.com Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes. • Provides inspiration and knowledge to both home cooks and seasoned chefs • An in-depth exploration into the science of taste • Features Nik Sharma's evocative, trademark photography style The Flavor Equation is an accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time. Recipes include Brightness: Lemon-Lime Mintade, Saltiness: Roasted Tomato and Tamarind Soup, Sweetness: Honey Turmeric Chicken Kebabs with Pineapple, Savoriness: Blistered Shishito Peppers with Bonito Flakes, and Richness: Coconut Milk Cake. • A global, scientific approach to cooking from bestselling cookbook author Nik Sharma • Dives deep into the most basic of our pantry items—salts, oils, sugars, vinegars, citrus, peppers, and more • Perfect gift for home cooks who want to learn more beyond recipes, those interested in the science of food and flavor, and readers of Lucky Peach, Serious Eats, Indian-Ish, and Koreatown • Add it to the shelf with cookbooks like The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt; Ottolenghi Flavor: A Cookbook by Yotam Ottolenghi; and Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat.
