Citrus

Overview

Sweet, sour, bitter, and evocative, few foods are as versatile and transformative as citrus. From the Sevillian orange to the yuzu and grapefruit, the bergamot to the zamboa, the citrus is a family of stimulating ingredients for cooking. Fresh salads, aromatic broths, the happy marriage of shellfish with citrus, meat-based recipes of Asian and Mediterranean origin, preserves and pickled foods, an insane number of desserts, tarts, biscuits, cocktails… Across 170 recipes, Catherine Phipps explores the myriad of uses of oranges, limes, and their relatives. Fascinating and timeless, Citrus combines pleasure, nutritional knowledge and culinary inspiration.

Author Biography

Catherine Phipps writes for The Guardian and contributes to the BBC radio program The Food Programme. She is the author of various titles, including The Pressure Cooker Cookbook and Chicken.