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 flavor 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 flavors 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.
Brian Glover's Cooking with Lemons & Limes gives you lots of classics plus new, delicious ideas for cooking with both ingredients. Culinary delights from around the world, such as Moroccan Lamb Tagine with Preserved Lemons and Key Lime Pie, all photographed by Richard Jung.