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Lemon Zest: More Than 175 Recipes with a Twist Paperback – May 14, 2002
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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.
"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
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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.