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Over 600 colour photographs
Over 150 recipes

• A comprehensive guide to the citrus family and how to use it in cooking, from lemons, limes and oranges to the less familiar kumquats, limequats, minneolas, Ugli fruit and pomelos



• Over 150 step-by-step recipes, each with a glorious picture of the finished dish to show you exactly what to aim for



• Features essential information on the taste, texture and appearance of each fruit, with expert tips on buying and storing, preparation, serving and presentation



• More than 600 wonderful full-colour photographs in total



• Fabulous recipes include superb soups, salads and main courses, irresistible tarts and pies, fresh and tangy cakes and breads, delicious desserts, and stunning iced drinks

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 CITRUS KITCHEN 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.

RECIPES WITH FLAVOUR 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 Crepes 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.

About the Authors

Coralie Dorman - Author

Coralie Dorman is a food writer with many years experience. She worked in publishing in New York before returning to England and working on the ground-breaking Taste magazine when it was first launched. Coralie has since been food editor on several national magazines, and now writes for many others, including BBC Good Food, Bella Cookbook, and the Waitrose and Marks & Spencer in-house magazines. Coralie has two sons and lives in Peckham Rye in London.