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Lemons and Limes by Ursula Ferrigno

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A glorious selection of dishes that all celebrate the unique sharp and aromatic burst of lemons and limes. From fresh seafood and chicken to luxurious pasta and rice dishes, and even desserts – there is nothing like these citrus fruits to make your food sing.

A squeeze of lemon can bring a dull sauce or lacklustre soup to life as its tartness cuts through and brings out flavour in a subtler (and healthier) way than salt. Smaller, sharper but more intensely fragrant than lemons, limes work with exotic, spicy flavours. Some dishes call for the sharp, clear lift of lemon, at other times the richer fragrance of lime is more appropriate. They are both perfect as an antidote to the heat of fresh chilli or pungent garlic, the best friend of herbs and olive oil, roasting meat and freshly grilled seafood. Their brightness is also perfect in sweet, buttery desserts. Try Small Bites such as Lemon, Mushroom and Tarragon Arancini or Salmon and Kaffir Lime Fishcakes. Make the most delicious Soups and Salads with a Summer Grain Salad or Pork Dumplings in Lime-leaf Broth. Fish and Seafood offers delights like Grilled Lemon Seabass with Roasted Red Pepper and Basil Butter. Meat and Poultry is full of hearty yet summery dishes like Spiced Roasted Chicken with Chickpeas, Carrots and Preserved Lemon.

In Vegetables and Sides find Oven Baked Lemon Fennel or Lime and Chilli Sweet Potatoes. In the Sweets and Drinks chapter try a Gin and Tonic Cake or a Mint and Lime Granita. Lastly, in the Sauces and Preserves section learn how to make your own Preserved Lemons and Limes, Hollandaise Sauce and Lime Pickle. Essays also investigate the history and culture of lemons and limes, their health benefits, and how to grow your own. 

About the Author

Ursula Ferrigno is an acclaimed and experienced food writer and chef. She trained at the Auguste Escoffier School of the Culinary Arts and has taught at leading cookery schools in both the UK and Italy, including Leith’s School of Food and Wine, Divertimenti, and La Cucina Caldesi in Ireland. She toured the United States, running classes in all Sur la Table stores, is consultant chef to popular Caffè Nero and has made many appearances on BBC television. The author of more than 18 cookery books (including A Gourmet Guide to Oil & Vinegar and Flavors of Sicily for Ryland Peters & Small), Ursula has also written for many publications, including Olive, BBC Good Food, The Observer, and Taste Italia.

Hardcover, 160 pages. 

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