Lemon Zest: More Than 175 Recipes with a Twist [Paperback]

Lori Longbotham (Author)

Book Description

Release date: May 14, 2002

As a main ingredient or an aromatic accent, the distinct flavor of lemon is part of virtually every cuisine in the world. Now the best of these zesty ideas come together in a truly vibrant collection. From breakfast to cocktail hour to bedtime snacking, and every meal in between, Lemon Zest delivers a refreshing range of unbeatable offerings: Lemon-Blueberry Scones, Pork Tenderloin with Lemon and Fennel, Creamy Lemon Fettuccine, Tangy Tabbouleh, Ginger-Lemon Dipping Sauce, Lemongrass Lemonade, and even homemade Lemon Vodka–all highlighting the irresistible flavor of this fabulous fruit.

Lemon Zest also brims with juicy tidbits of lemon lore, as well as household hints for making the most of this all-natural cleanser throughout the home. Complete information on using every part of the lemon, along with advice for selecting and storing–and even growing them!--is included, too. Lemon Zest is a burst of brilliant flavors sure to please every palate.

Editorial Reviews

From Publishers Weekly

The same author expounds on her tasty theme in Lemon Zest: More Than 175 Recipes with a Twist, which serves up drinks (from Lemon Barley Water to Lemon Vodka); appetizers (Lemon-Cucumber Sandwiches, Lemon-Ginger Garlic Bread); main courses (Snapper with Lemon Browned Butter and Capers, Pork Tenderloin with Lemon and Fennel) and desserts (Lemon-Blueberry Scones with Lemon Curd). Along with such recipes, Longbotham explains the differences between various types of lemons and offers tips on the art of zesting, explaining that "most of the joy of the lemon is in the... aptly named zest...." As writer Margaret Visser observed and Longbotham quotes "Almost everything we eat contains at least a tiny amount of acid, or we would find it insipid."
Copyright 2001 Reed Business Information, Inc.

Review

"Trust Lori Longbotham to come up with an amazing soup-to-nuts collection of recipes that use lemon zest, lemon juice, and whole lemons to best advantage and to the hilt. What impresses me most is that her recipes are as easy as they are imaginative."
--Jean Anderson, coauthor of The New Doubleday Cookbook

See all Editorial Reviews

Product Details

• Paperback: 272 pages
• Publisher: Broadway; 1 edition (May 14, 2002)
• Language: English
• ISBN-10: 0767906179
• ISBN-13: 978-0767906173
• Product Dimensions: 8.3 x 7.9 x 0.8 inches
• Shipping Weight: 1 pounds
• Average Customer Review: 4.8 out of 5 stars  See all reviews (23 customer reviews)
• Amazon Best Sellers Rank: #218,843 in Books (See Top 100 in Books)
  • #93 in Books > Cookbooks, Food & Wine > Cooking by Ingredient > Fruits

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Most Helpful Customer Reviews

15 of 15 people found the following review helpful

4.0 out of 5 stars great book, not what I was expecting July 11, 2006

By Anonymous VINE™ VOICE

Format:Paperback|Amazon Verified Purchase

So far, all the recipes I have tried have been fabulous, Ms. Longbotham has put together another winner for me! I do also have her Luscious Lemon Desserts book, which is great, but I found some recipes from that book to be duplicated in this one. I was also expecting a bit more. This book is filled with great sounding recipes, but few within each category (such as vegetables, meats, desserts, etc.) so I was left wanting more. I guess that just shows how tempting all the recipes sound! I would have given this five stars but for the duplicates I came across and would definitely recommend this book to anyone with a love of lemon. We also loved the Lemon Fettuccine and have been fans of the Lemon Curd since we bought the dessert book!

15 of 15 people found the following review helpful

5.0 out of 5 stars A model for others to follow July 27, 2002

By scott

Format:Paperback

I hope this book becomes a model for others to follow. Wouldn't it be a treat to have the culinary explorations of other basic food ingredients encyclopedically presented with such loving care and authority? The recipes are skillfully presented, well-tested, and taste great. They are written carefully, with sufficient background so interested cooks can easily duplicate them. We learn a little more with each recipe: about sumac, nigella seeds, kaffir lime leaves, and adding lemon flavor in each aside. The personality of the cook and her love of lemons comes streaming through each of these recipes.

Of Lemon Marmalade she writes, "I love this so much I've had dreams about it." Of Hollandaise: "Ethereal and gorgeous, this is better than butter." Of Lemon Curd: "...disappears by the spoonful at midnight." This book is fun to read. You are swept up in her love of lemons and her skill at presenting us with great ways to employ them.Reading this book makes you want to bring all the sunshine in lemons to your table immediately.

One of my favorite recipes is the Lemon Bread Pudding French Toast. Try this for yourself and then introduce breakfast or brunch guests to this wonderful treat. My family and I also love the Clay Pot Roasted Chicken with Chermoula and Olives. The flavors in this are so amazing my son insisted that I make it again that same week. The recipe says of unglazed clay pots, "...fold a piece of parchment paper or foil to fit the bottom, so the chicken doesn't stick." Helpful hints like this make cooking a lot more fun. I recommend this book without reservation. Try a few of the recipes and you will defintely add a few to your home menu.

14 of 14 people found the following review helpful

5.0 out of 5 stars Summer's sunshine June 24, 2002

By A Customer

Format:Paperback

Play free association with lemons and tart, sassy, fresh, sunny, invigorating and appealing are words that come to mind. After spending time with Lemon Zest, Lori Longbotham's newest cookbook, those same words apply to the lovely collection of recipes she has chosen to showcase the golden orbs of sunshine. And heading into summer, I can't think of a more appealing ingredient to spend serious time with, especially when guided by Longbotham's creativity and keen sense of flavors.

In some recipes, she uses lemons to add subtle accent to seasonal treasures. Her tomato salad has the sprightly tang of lemon oil playing in fine balance with the fresh basil, garlic and onions that accent vine-ripened beauties. Orzo with tiny peas is near-perfect--just the type of recipe that everyone needs to have in their repertoire. It's quick, uncomplicated, versatile and tastes fabulous.

She shows how wonderfully assertive and puckery lemons can be, too. The first recipe I tried was lemon-blueberry scones with lemon curd; trust me, it will become an oft-turned to standard in any cook's collection. Her riff on lemonade is refreshing, with an interesting list of ideas to jazz up the summertime staple. At her suggestion, I adding tried cardamom, which I never would have thought of myself. It's exotic and wonderful. I also tried the lemon poundcake, which I sprinkled with her lemon dust. Next up is lemon honeycomb mold, a gelatin-based dessert which for those old enough to remember sounds a little like Jello's 1-2-3 dessert mix.

I've used Longbotham's recipes in the past and find them to be accurate and well written--which, unfortunately, is not true of all cookbooks out there. But I also appreciate that she has a good palate--a little sophisticated but not weird or over the edge. And her writing is fun, too. It sounds as though she really enjoys food. This could easily become my favorite book of the summer.