Citrus: 150 Recipes Celebrating the Sweet and the Sour

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$29.99


Every once in awhile, we receive a cookbook to review that just screams “themed dinner.” Citrus: Recipes That Celebrate the Sour and the Sweet by Catherine Phipps was one of those. Phipps provides an excellent explanation of different types of citrus –– most of them I never really heard of. She also teaches how to properly zest, juice, and cut each type. There’s a section on drying citrus, which I have not ever tried with any type of fruit. But if you’d like to try your hand on that, her instructions are excellent. Having grown up with a mother who canned all summer, I am surprised that she never canned any sort of citrus. I was once given preserved lemon from Morocco, which was an other-worldly thing to taste, I think I may try canning this summer, because Phipps makes it look very fun.

The entire book is beautifully laid out –– thick pages, photos are lovely, recipes are logically organized into categories. Made it easy for me to find what I was after for planning our citrus-themed dinner. There’s a well-organized index in the back, too.

Being from California, we’re in the heart of farmland. Most of these citruses should have been easily found; however, I had a heck of a time finding Yuza for two of the recipes. The produce manager at my local organic supermarket said she sees it on her order list, but nobody ever asks about it, so she doesn’t ever put it on her order. I suppose I could have visited several farmers markets to find it, but a quick Google search showed me what I could concoct as a substitute for Yuza (orange and lime).

When I plan a themed dinner, I go all-out –– from the table centerpiece to the place settings to the tableware to the music. When our guests arrived, my chosen steel drum accompaniment played nicely in the background to set the mood.

Reviewed By:

Author Catherine Phipps, Mowie Kaye
Star Count 5/5
Format Hard
Page Count 256 pages
Publisher Quadrille Publishing
Publish Date 2017-Apr-04
ISBN 9781849499002
Amazon Buy this Book
Issue June 2017
Category Cooking, Food & Wine
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