Cooking with Lemons & Limes: Recipes for Appetizers, Entrees, and Desserts

Photographed by Richard Jung
by Brian Glover

Ryland Peters & Small | February 1, 2006 | Hardcover

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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.

Format: Hardcover

Dimensions: 64 pages, 7.75 × 7.75 × 0.38 in

Published: February 1, 2006

Publisher: Ryland Peters & Small

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 184597140X

ISBN - 13: 9781845971403

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– More About This Product –

Cooking with Lemons & Limes: Recipes for Appetizers, Entrees, and Desserts

Photographed by Richard Jung
by Brian Glover

Format: Hardcover

Dimensions: 64 pages, 7.75 × 7.75 × 0.38 in

Published: February 1, 2006

Publisher: Ryland Peters & Small

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 184597140X

ISBN - 13: 9781845971403

From the Publisher

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

Richard Jung is also known for his photography in "Brownies", "Cooking with Lemons & Limes", "Chocolate" & Fiona Beckett''s Cheese Course.

Brian Glover grew up on a farm in Lancashire, which sparked off his life-long passion for fresh, seasonal food. His food writing has earned him many awards, including a much-coveted Glenfiddich. Brian writes on food and cooking for Homes & Gardens, BBC Good Food, Cooking Light, and Sainsbury''s The Magazine.

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