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The lemon in all its forms!
Lemons are found on every continent and in fruit and vegetable market stalls year-round for good reason. They’re a classic and their aroma and tartness bring out and lend flavor to just about any dish, from appetizer to dessert.
This book features:
- Over 100 recipes, savory, sweet and always lemony: from Lemons Stuffed with Sardines to The Ultimate Lemon Meringue Pie, as well as Lemon Sole Blanquette, Pork Tenderloin Stuffed with Pistachios and Preserved Lemon, Homemade Lemonade, Lemon Jellies and many more surprises.
- A thousand and one ways to cook lemons: squeezed, zested, whole or quartered, raw or cooked, fresh or preserved.
- A trip around the world of lemons with Italian Limoncello, British Lemon Curd, North African Preserved Lemons in Olive Oil and Tagines.
- In short, the history, the properties, as well as how to choose, preserve and use lemons.
You’ll never sour of cooking with lemons.