Citrus

Sweet, sour, bitter, and evocative, few foods are as versatile and transformative as citrus. From the Sevillian orange to the yuzu and grapefruit, the bergamot to the zamboa, the citrus is a family of stimulating ingredients for cooking. Fresh salads, aromatic broths, the happy marriage of shellfish with citrus, meat-based recipes of Asian and Mediterranean origin, preserves and pickled foods, an insane number of desserts, tarts, biscuits, cocktails... Across 170 recipes, Catherine Phipps explores the myriad of uses of oranges, limes, and their relatives. Fascinating and timeless, Citrus combines pleasure, nutritional knowledge and culinary inspiration. Dulces, ?cidos, amargos y evocadores, pocos alimentos son tan vers?tiles y transformadores como los c?tricos. Desde la naranja sevillana hasta el yuzu o el pomelo, la bergamota o la azamboa, los c?tricos son la familia de ingredientes m?s estimulante para cocinar. Ensaladas frescas, caldos arom?ticos, el feliz matrimonio del marisco con los c?tricos, recetas de carne de origen asi?tico y mediterr?neo, conservas y encurtidos, e innidad de pasteles, tartas, bizcochos y c?cteles... A lo largo de 170 recetas, Catherine Phipps explora la mir?ada de usos de naranjas, limones y sus parientes. Fascinante e intemporal, Citrus combina placer, conocimientos alimentarios e inspiraci?n culinaria.