Citrus: A World of Zest

The lemon and the orange, the grapefruit and the bergamot, the kumquat and the blood orange, the finger lime and the yuzu — the citrus family is the most culinarily important genus in the history of cooking, the source of the acidity, the fragrance, and the brightness that distinguishes good cooking from mediocre cooking in every tradition from Moroccan to Japanese, Sicilian to Mexican. This Thames & Hudson volume presents the complete world of citrus cooking — from the history and botany of the fruit through the full range of savoury and sweet applications — with exceptional photography and recipes drawn from a global tradition.

An essential resource for serious cooks and a beautiful celebration of the ingredient that makes everything taste more alive. Published by Thames & Hudson.