64 pages, 7.75 × 7.75 × 0.38 in
February 1, 2006
Ryland Peters & Small
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.