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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.
Dulces, ácidos, amargos y evocadores, pocos alimentos son tan versátiles y transformadores como los cítricos. Desde la naranja sevillana hasta el yuzu o el pomelo, la bergamota o la azamboa, los cítricos son la familia de ingredientes más estimulante para cocinar. Ensaladas frescas, caldos aromáticos, el feliz matrimonio del marisco con los cítricos, recetas de carne de origen asiático y mediterráneo, conservas y encurtidos, e innidad de pasteles, tartas, bizcochos y cócteles... A lo largo de 170 recetas, Catherine Phipps explora la miríada de usos de naranjas, limones y sus parientes. Fascinante e intemporal, Citrus combina placer, conocimientos alimentarios e inspiración culinaria.
About the author
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.
