[.ca] Lemon Zest: More Than 175 Recipes with a Twist (ISBN 0767906179)

lemon lover:
Last night I made broccoli with lemon zest. It gave a favorite veggie a frest new twist and was especially easy to make with the new microplane I bought after Lori recommended it in her book. I can't wait to try the roasted artichoke with lemon!! Lemons have always been a favorite of mine, now with Lori's book Lemon Zest I have a hundred new ways to use them in recipes. Thanks Lori.

For any lemon loving kitchen cook:
Lemon Zest: More Than 175 Recipes With A Twist is the penultimate lemon lover's cookbook offering mouthwateringly delicious recipes suitable for every meal, and every course of every meal. There's Lemongrass Lemonade for those family friendly summer picnics, as well as homemade Lemon Vodka for those special occasions when the kids are asleep! From Black Olives with Lemon and Hot Red Pepper; Lemon-and-Coriander-Cured Salmon; Asparagus with Luscious Lemon Sauce; and Grilled Eggplant with Lemon and Mint; to Chicken with Lemon, Cumin, and Mint; Lemon-Caramel Ice Cream; Moroccan-Style Lemon, Red Onion, and Parsley Salsa; and Steamed Mussels with Lemon, Cream, and Parsley, Lemon Zest will prove itself to be a popular addition to any lemon loving kitchen cook's recipe reference collection.

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.)

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.