Lemon Zest: More Than 175 Recipes with a Twist

by Lori Longbotham

Book Overview

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.... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0767906179
• ISBN13: 9780767906173
• Release Date: May 2002
• Publisher: Broadway Books
• Length: 256 Pages
• Weight: 1.10 lbs.
• Dimensions: 0.8" x 7.9" x 8.3"

Customer Reviews

Crazy for Lemon

I simply love this book. It is clear that the author spent a lot of time researching and getting lots of good information for us home cooks. I never dreamed there were so many ways to use this inexpensive citrus fruit. Lori's recipes using the zest, peel, fruit, juice have opened my eyes to the many flavorful possibilities that abound. I will never waste any part of lemons again! It was so smart to include ways to add lemon to favorite recipes I already use. I also found her recipes creative and easy to follow. Best of all, they work. So far, my favorite Lemon Zest recipes are delectable Creamy Lemon Fettuccine (few ingredients and delicious), Steamed Sea Bass with Ginger, Lemon, and Scallions (not fattening but flavorful), and scrumptious Lemon Pound Cake ( lemony and moist.)

A model for others to follow

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.

Summer's sunshine

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.

In love with Lemon Zest

My friends and family members who have already recieved "Luscious Lemon Desserts" (and there are many) will be delighted to recieve its perfect mate, "Lemon Zest". (They might even recieve the microplane as described in "Lemon Zest" so that they can grate the zest as if they were "playing the violin".) Why stop at desserts? As "Lemon Zest" demonstrates, lemons are good with just about every kind of food. Recipes include condiments and sauces, breakfast foods, desserts, beverages and dishes with meat, poultry, fish, vegetables, rice and more. Some of my favorites have included the "Zesty Summertime Garden Soup", the "Lemon and Parsley Baked Eggs", and the "Pork Tenderloin with Lemons and Fennel". I look forward to trying many more of the recipes. The book is fun to read, the recipes easy to follow and the ingredients easily obtained. Plus, if I'd only known you could clean white suede shoes (with lemon, of course), it could have transformed my nursing career.