There is something instantly cheering about the golden sweetness of oranges or the wonderfully sharp tang of deep green limes. Citrus fruits can be used all year round and are enormously versatile. They can be eaten just as they are, added to sauces, dips and dressings, preserved in marmalades and relishes, and used to transform countless savoury and sweet recipes. Their vivid colours also make them invaluable as decorations on all sorts of dishes.

The book opens with a comprehensive reference section featuring all the varieties of this fruit family, including lemons, limes, grapefruits and oranges, as well as some less familiar fruits such as limequats, pomelos and Ugli fruit, a hybrid variety. You'll find all you need to know about taste and texture, preparation and nutrition, as well as advice on buying and storing. Step-by-step tips for making decorative citrus curls and shells are also featured, along with essential recipes for making your own candied peel, classic sauces, marinades and butters, and great citrus drinks and cocktails.

Then follows a superb collection of over 150 traditional and innovative step-by-step recipes. Citrus fruits can inspire even the most reluctant of cooks with their bright colours and bold flavours. This selection of savoury and sweet recipes features the best of classic and contemporary citrus dishes: Chicken with Preserved Lemon and Olives, Key Lime Pie, and Crabs with Orange Sauce are all perennially popular, while new combinations such as Monkfish with Peppered Citrus Marinade, and Rich Chocolate Mousse with Glazed Kumquats will instantly appeal.

Bursting with flavour and goodness, citrus fruits are essential ingredients in every kitchen. This beautiful, practical cookbook will provide you with all the ideas you need to add zest to your cooking.