A comprehensive guide to the citrus family. Contains essential information on the taste, texture and appearance of each fruit with tips on buying, storing, preparation and presentation. For those with tart tastebuds, this is the book for you. Concentrating on citrus fruits and their varied flavours, it offers an impressive range of dishes utlising this unique taste. The sharp sweetness of oranges, the tart tanginess of lemons, limes and grapefruit mix with the more exotic - ugli fruit, kumquats and pomelos, each with their own distinct flavour. For those with tart tastebuds, this is the book for you. Concentrating on citrus fruits and their varied flavours, it offers an impressive range of dishes utlising this unique taste. The sharp sweetness of oranges, the tart tanginess of lemons, limes and grapefruit mix with the more exotic - ugli fruit, kumquats and pomelos, each with their own distinct flavour. Used for centuries in pot-pourri, pomanders and liqueurs, citrus fruit have effortlessly asserted themselves into everyday cooking: lemon juice and lime juice being regular ingredients used by celebrity chefs. Coralie Dorman takes this one step further and hows how the fruit itself, not just their juices, can be used in starters, meat dishes, desserts and baking. From classic veal escalopes with lemon, lemon meringue pie and marmalades to the more innovative seared swordfish with citrus dressing, lemon-flavoured stuffed celeriac and chocolate and orange scotch pancakes. Attractively illustrated with colour photographs it includes a history of the citrus fruit, how to choose and store them and a useful section on basic techniques such as zesting, juicing, drying, preserving and marinades and sauces. It is an invaluable guide to utilising this exotic fruit family in everyday cooking. - Lucy Watson
