Cooking With Lemons & Limes: Recipes for Appitizers, Entrees And Desserts
Editorial Reviews
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 flavour 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 flavours 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.
About the Author
Brian Glover writes on food and cooking for "'Homes and Gardens"', "'BBC Good Food"', "'Cooking Light"', and "'Sainsbury's The Magazine"'.
Cooking With Lemons & Limes,Brian Glover,Richard Jung,Ryland Peters & Small Ltd,184597140X,Cookery (Lemons),Cookery (Limes),Cookery, International,Cooking,Cooking / Wine,Regional & Ethnic - Mediterranean,Specific Ingredients - Fruit
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