Citrus

November 15, 2015

Focused more on savory applications than sweet, this cookbook from food writer Aikman-Smith and photographer Pearson can help readers to explore the versatility of specific citrus fruits, including blood oranges, key limes, pomelos, satsumas, and citron. These and other ingredients (e.g., makrut lime leaves, lemon thyme, edible flowers) may elude readers who aren't near citrus-producing regions and farmers' markets, but substitutions can often be found for them. In addition to breakfasts (tropical granola with candied lime), suppers (salt-crusted Cornish hens with lemon butter), sides (fennel, tangerine, and olive slaw), and desserts (orange and rosemary polenta cake), the authors share beverages (Havana mojito) and basics (preserved limes). All recipes are handily indexed both by course and by fruit. VERDICT A treat for anyone with access to specialty citrus, this title would pair nicely with Ellen Jackson's The Lemon Cookbook.

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