Gennaro's Limoni
Vibrant Italian Recipes Celebrating the Lemon
«
‘I can still remember the delight of eating my first Amalfi lemon whole, it was about the time I met Gennaro. Since then his books on Italian food have been a source of inspiration, particularly this one.’
» Rick Stein
Ask a foodie about the Amalfi Coast and lemons immediately spring to mind. The sweet, aromatic, large and thick-skinned Sfusato Amalfitano is the extraordinary and delectable citrus fruit which Gennaro Contaldo grew up with. Les mer
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Ask a foodie about the Amalfi Coast and lemons immediately spring to mind. The sweet, aromatic, large and thick-skinned Sfusato Amalfitano is the extraordinary and delectable citrus fruit which Gennaro Contaldo grew up with.
Lemons were and still are a part of daily life for locals of the Amalfi Coast, and, when Gennaro came to the UK over 40 years ago he continued this tradition. From a sliver of zest in his morning espresso to helping with minor ailments and even household chores, lemons have a wealth of uses.
No part of the lemon is wasted - flesh, pith and skin are chopped into salads, juice is drizzled over meat, fish and veggies, while the aromatic zest adds a complexity to a dish's flavour. Even the leaves are used to wrap meat, fish and cheese for extra flavour, or finely chopped and made into a tea infusion.
Lemons can cleanse, refresh, preserve, 'cook' and add a vibrant flavour to dishes as giving colour and an uplifting aroma. From Ravioli with Ricotta, Lemon and Mint, and Sicilian Chicken Involtini, to Lemon Biscuits, and Coffee and Lemon Semi-freddo, this is not only a beautiful and inspiring homage to the most revered of fruit but Gennaro's most inspirational book to date.
Chapters are:
Introduction - including The Amalfi Lemon and Lemons in the Kitchen)
Small Plates
Vegetables
Fish
Meat
Desserts
Drinks & Preserves
Sauces & Dressings
Lemons were and still are a part of daily life for locals of the Amalfi Coast, and, when Gennaro came to the UK over 40 years ago he continued this tradition. From a sliver of zest in his morning espresso to helping with minor ailments and even household chores, lemons have a wealth of uses.
No part of the lemon is wasted - flesh, pith and skin are chopped into salads, juice is drizzled over meat, fish and veggies, while the aromatic zest adds a complexity to a dish's flavour. Even the leaves are used to wrap meat, fish and cheese for extra flavour, or finely chopped and made into a tea infusion.
Lemons can cleanse, refresh, preserve, 'cook' and add a vibrant flavour to dishes as giving colour and an uplifting aroma. From Ravioli with Ricotta, Lemon and Mint, and Sicilian Chicken Involtini, to Lemon Biscuits, and Coffee and Lemon Semi-freddo, this is not only a beautiful and inspiring homage to the most revered of fruit but Gennaro's most inspirational book to date.
Chapters are:
Introduction - including The Amalfi Lemon and Lemons in the Kitchen)
Small Plates
Vegetables
Fish
Meat
Desserts
Drinks & Preserves
Sauces & Dressings
Detaljer
- Forlag
- Pavilion
- Innbinding
- Innbundet
- Språk
- Engelsk
- ISBN
- 9781911663188
- Utgivelsesår
- 2021
- Format
- 25 x 20 cm
Anmeldelser
«
‘I can still remember the delight of eating my first Amalfi lemon whole, it was about the time I met Gennaro. Since then his books on Italian food have been a source of inspiration, particularly this one.’
» Rick Stein
«
‘What a beautiful book full of incredible flavour.’
» Jamie Oliver
«
‘Passionate, personal and practical, this joyous book will delight a huge spectrum of home cooks’
» LoveREADING
«
'Beautiful, vibrant packed with heavenly recipes all based around lemons'
» Devon Life magazine