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Citrus. Recipes in tribute to the sweet and sour flavour of citrus fruits
Sweet, sour, bitter and evocative, few foods are as versatile and transformative as citrus fruits.
From the Seville orange to yuzu or grapefruit, bergamot or citron, citrus fruits are the most exciting family of ingredients to cook with. Fresh salads, aromatic broths, the happy marriage of seafood and citrus, meat recipes of Asian and Mediterranean origin, preserves and pickles, and countless cakes, tarts, sponge cakes and cocktails… Across 170 recipes, Catherine Phipps explores the myriad uses of oranges, lemons and their relatives.
Fascinating and timeless, Citrus combines pleasure, food knowledge and culinary inspiration.