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A visually stunning collection of 75 inventive, foolproof recipes that highlight the use of citrus.
This sunny, citrus-infused collection showcases lemons, oranges, tangerines, grapefruits, and limes as well as out-of-the-ordinary kumquats, pomelos, Buddha’s hand, and yuzu in everything from breakfast to dinner, drinks to dessert. Seventy-five delicious, foolproof recipes include Tangerine Sticky Ribs, Burnt Sugar Meyer Lemon Tart, Citrus Crisps, and Havana Mojitos, while beautiful photography captures the essence of citrus on the plate. From miniature clementines to aromatic makrut limes, delicate Meyer lemons to ruby-hued grapefruits, the zesty,
tangy flavors of Citrus will brighten up both your kitchen and your cooking.
- Sales Rank: #237600 in Books
- Published on: 2015-08-25
- Released on: 2015-08-25
- Original language: English
- Number of items: 1
- Dimensions: 8.29" h x .81" w x 7.31" l, 1.25 pounds
- Binding: Hardcover
- 192 pages
Review
"...the year’s best single-subject cookbook..."
—Alex Beggs, Vanity Fair
“The simple but evocative title draws me to this book. Inside, favorite, uncomplicated recipes are lovingly illustrated, further enticing me to try every dish. Citrus encourages us to bake and cook and compose as we have never yet done with this most flavorful of ingredients—ubiquitous and plentiful oranges, lemons, limes, tangerines, grapefruits, and the best of the rest of the citrus family.”
—Martha Stewart, founder of Martha Stewart Living Omnimedia
“Citrus makes everything better. Valerie and Victoria have captured its sweet and spiky magic in this collection of beautiful, easy food and drink recipes. I want to eat my way through this book!”
—Anna Thomas, author of The Vegetarian Epicure and Love Soup
"In my 40 years of cooking, this cookbook has to be the most organized cookbook I have ever read. Citrus: Sweet & Savory Sun-Kissed Recipes by Valerie Aikman-Smith and Victoria Pearson is definitely my go-to book from now on."
—Orysia Mccabe, The Epoch Times
About the Author
VALERIE AIKMAN-SMITH is a cookbook author and food stylist. She cooked at Greens restaurant in San Francisco before applying her chef skills to food styling and writing. She is the author of Salt, Smoke & Spice, Juicy Drinks, Pickled & Packed, and Cooking in Cast Iron. VICTORIA PEARSON is a photographer specializing in food, still life, travel, and beauty. Her extensive client list includes Crate & Barrel, Food & Wine magazine, Giada De Laurentiis, Gourmet magazine, Martha Stewart Living, Pottery Barn, Town & Country, Travel & Leisure, and Williams-Sonoma.
Excerpt. © Reprinted by permission. All rights reserved.
Introduction
Citrus bursts onto the winter scene just after the last of the beautiful fall fruits have faded, brightening and scenting the gray winter months. Like jewels, they remind us of rays of sunshine from which they have been growing and ripening throughout the summer.
It was on one of these winter days that Victoria called and said she was harvesting citrus from her garden and didn’t know what to do with it all. She asked if there was a citrus cookbook I could recommend. “Why don’t we write one!” I suggested. And Citrus was born. What could be better than to work on a book with Victoria; plus it was a good excuse to drive to Ojai and shoot at her studio in amongst the heavenly citrus groves.
Under the watchful eye of the Topa Topa Mountains in Ojai—nestled in among the colorful floral citrus groves—is Victoria’s house. Pixies, Kishus, oranges, grapefruits, and all things citrus ripen in the groves all year round. In March, when the blossoms explode, the air is filled with an unforgettable heady, hypnotic perfume, which lingers long into the evening. If Victoria has been away on location for a few days, the house will trap and concentrate the citrus blossom scents. When she returns home and opens the door, she is hit by the magical perfume.
Victoria inherited oranges, lemons, grapefruit, and a mystery citrus from the previous owners, so there is an endless supply year round—the envy of Midwest and East Coast friends and family. This made her realize just how lucky she was to be able to pop outside and pluck a fat juicy lemon off one of her trees to squeeze over a salad. Her canning skills come in handy when she needs to make marmalades with all the bounty. Orange blossoms churn up teenage memories of driving in her parents’ 1965 Mustang with the top down on a warm California evening, the air heavy with scent. In fact, oranges were center stage at her wedding: swags of orange leaves and fruit adorned the rustic gate to welcome guests, and the cake was decorated with perfect marzipan oranges, leaves, and blossoms. She even made vin d’orange (see page 93) for her wedding, which was bottled the night before by friends and family.
I live in Los Angeles with a garden that can only sustain cactus, but I have six large pots, which I proudly call “my grove,” where lemons, kumquats, and makrut limes all nestle together under the hot California sun. They are pollinated by bees and brightly colored humming birds—a wonderful bonus. When they bloom, the air is floral, even with only six pots. My love for citrus grew as soon I moved to Los Angeles; everywhere I looked there were trees laden with lemons, oranges, grapefruits, and limes. Californians are so used to this that they leave fallen fruit on the ground. How could this be? The cook in me would go around and gather all this forgotten fruit and make jams and marmalades. Then I started to expand my repertoire, leaning heavily on Spanish and North African influences, lacing dishes with preserved lemons and perfuming them with orange blossoms. I began to dry orange peel to go in Szechuan recipes, salts, and sugars. I love to mix and match the wonderful bright zest and tangy flavors with heady spices and freshly picked herbs, marrying it all to Californian produce.
When I was a child growing up in Scotland, one of the highlights of Christmas was finding a bright orange tangerine at the bottom of my stocking—a magical treat in itself. The fruits had come from warm sunny climates far from the snowy dark winter of Scotland. I never dreamed that one day I would live in one of the most abundant citrus states and cook with such wonderful fruits.
One of my favorite things to do is visit local farms where I can pick my own fruit. Walking through the quiet groves with bees buzzing in the air and trees laden with juicy plump fruits makes me appreciate where the fruit has come from. You get to experience the real farm-to-table taste. I come home revitalized, my head exploding with ideas of what I am going to create with this wonderful plunder.
We’ve brought our love for all things citrus in the following chapters through personal recipes that we love to cook. Talking to local growers and sellers at our farmers’ markets yields a goldmine of knowledge and tips and is a nice way to share recipes and ideas. We encourage everyone to look for the lesser known varieties of citrus and have fun discovering new flavors.
But most of all, be mindful when you eat your next orange. Take time to peel it with care, smell the fragrance, and think about the star-shaped blossoms that soaked up the sun and rain to create this citrus wonder. And then enjoy every last bite.
—Valerie Aikman-Smith
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tropical granola with candied lime
Start the day with a bowl full of sunshine and tropical flavors. Add spices, like cardamom, star anise, or cinnamon, and nuts, like almonds, macadamias, cashews, or hazelnuts, as well as other candied citrus, to make it your own.
6 tablespoons coconut oil, plus more for brushing
3 cups old-fashioned
rolled oats
2 cups unsweetened dried coconut flakes
1⁄2 cup raw sunflower seeds
1⁄3 cup chia seeds
1⁄2 cup finely chopped dried mango
1⁄3 cup finely chopped candied lime (page 165)
3⁄4 cup honey
Preheat the oven to 300°F. Brush a large sheet pan with coconut oil.
In a large bowl, combine the oats, coconut flakes, sunflower seeds, and chia seeds and stir to mix well.
In a small saucepan, warm the honey and coconut oil over low heat. Pour over the granola and stir well to coat evenly.
Spread the granola in a single layer on the prepared sheet pan. Bake for 30 minutes, stirring halfway through. The granola should be lightly toasted.
Remove from the oven and add the mango and candied lime, stirring to combine. Let cool completely. Transfer to an airtight container and store at room temperature. It will keep for up to
3 weeks.
Most helpful customer reviews
20 of 20 people found the following review helpful.
Has enough substance to act as a jumping off platform for experimentation
By I Do The Speed Limit
If you need an introduction to citrus, this is an excellent book for you. If you have already been introduced to citrus and are looking for a decently large collection of new, different, exotic citrus recipes, then this book might disappoint. After all, there are only 75 recipes included here—each with a beautiful picture--but many of the recipes are fairly basic and often the citrus in the recipe is limited to toppings, sauces, dressings and syrups.
Chapters are by citrus fruit, with an extra contents page that lists the recipes by course: Breakfast, Starters, Mains, Salads/Soups/Sides, Desserts, Drinks, and Pantry Staples.
Beautiful, vibrant pictures do citrus proud—and of course they should wonderful, as it is not hard to make bright and colorful citrus look good.
A few pages at the beginning of each chapter give general info on that particular citrus fruit—nothing an experienced cook does not already know.
Too much dumb-ing down for me: And as I mention in my first paragraph, often the recipes feature citrus as a secondary ingredient. For example: Blueberry Ricotta Pancakes with Lemon Cream. And in that particular recipe, the lemon cream recipe is two ingredients and the instructions, two lines: Whisk mascarpone with lemon zest and juice. Another recipe is mixing lemon zest and juice with yogurt and fresh dill. For a hearth bread or focaccia, arrange the prepared dough with lemon slices and lemon thyme. Lime syrup (prepare a simple syrup and add lime slices) over a Turkish yogurt cake (but no citrus in the cake itself). To me, this type of content belongs on a page of one-two liners under a title of “Simple”, or “Quick Ways with Citrus”, or “Tried and True Extra Touches”. But then, the author would not have a book for publishing, but a pamphlet only…..
On the other hand, if you are new to cooking—or want to gift a young aspiring, eager to learn cook—this is an ideal choice. It may not contain enough “new” for me, but it is a very pretty book, gives a good overview, and contains all the basics and a good representation of citrus recipes. It is a “solid foundation” cookbook, and one with enough substance to act as a jumping off platform for experimentation.
You will find lemonade, limoncello, lemon on fish, lemon in simple dressing, candied lime in granola, lime oil, lime syrup, a simple ceviche with lime and tequila, Key Lime pie, a mojito, a blood orange margarita, a tangerine daiquiri or negroni.
But in addition to these simpler, “the usual”, recipes there are some real winners: Greek Lemon Herbed (roasted) Potatoes; Linguine with Clams and Lime—simple, but an interesting and good combination of ingredients. A salsa of preserved lime, mint, cucumber; a chicken curry with lime juice and zest; a coconut rice pudding with Kaffir lime leaves; candied lime and chile tossed with whole almonds, (I wonder how that would work with pecans?), and a few more “keepers”.
Stuck in the middle of the less than stellar chapter on oranges, is a recipe for Earl Grey poached pears—with no citrus in the ingredient list at all, just the bergamot (similar to a small Seville orange) flavor in the tea. And a panna cotta that is “citrus” only in its garnish of candied peel. But then there is a nice Orange Bread and Butter Pudding, but you have to make the Orange and Campari Marmalade first….. The Orange Bitters is a great recipe, but you can’t tap into it for almost four months.
A Moroccan flatbread with chopped preserved tangerine skin and dried mint in the dough is a keeper, so is a recipe for baked “Sticky Tangerine Ribs”. And a relish of chopped charred jalapeno and peeled tangerine is not bad.
Candied Chocolate Mandarins is so easy to make and the recipe produces such extraordinarily wonderful results that it might just be worth the price of the book. Of course, investigating online for candied citrus slices dipped in chocolate, I found pages and pages of very similar recipes from which to choose…..
In the grapefruit chapter, broiled halved grapefruits are nothing new, and a pomelo and basil granite is extravagant (pomelos are expensive in the grocery stores in my area and 2 ½ cups of pomelo juice is quite a lot, plus pomelo and basil are not in the same season in my area). Pomelo Posset is a great idea.
And then there is a whole chapter of “other” citrus: Yuzu (juice fresh or bottled) and kumquat to name two.
Instructions are easy to follow. Most ingredients are fairly easy to find in season in most areas of the US. Type style is easy to read, and page layout helps keep your eyes drawn to what you are trying to concentrate on. Pictures, again, are lovely.
*I received a temporary download of this cookbook from the publishers. I have been working with the book and its recipes for several months before posting this review.
2 of 2 people found the following review helpful.
What a brilliant idea to organize a collection of fantastic recipes based ...
By Juana O
What a brilliant idea to organize a collection of fantastic recipes based on one dominant flavor, if we can call "citrus" a flavor. Since so many of us love the zing of lemons, limes, grapefruits, or oranges as a layer in our flavor profiles, this collection guarantees we'll get that sweet or savory hit of satisfaction. I've made a few of the recipes so far and they've been perfect. The Lebanese Lentil + Lemon Soup was quick, easy and tasty, an instant favorite for my family suppers. Next up is the Burnt Sugar Meyer Lemon Tart. The size of the book, 7" x 8", makes it practical on the kitchen counter as well as in my bag while I am roaming the grocery store aisles. The photographs are beautiful and evocative. So thankful this little gem exists.
1 of 1 people found the following review helpful.
wonderfully flavored and scented fruits with their bright appeal are a treat for all the senses...
By Virginia Campbell
Small in stature, but bursting with big, bright flavor, "Citrus: Sweet and Savory Sun-Kissed Recipes" lets the sun shine in! Noted cookbook author and food stylist Valerie Aikman-Smith and renowned photographer Victoria Pearson have combined their considerable skills and resources into this fresh and fabulous homage to fruits known as "citrus". These wonderfully flavored and scented fruits with their bright appeal are a treat for all the senses. Versatile and nurturing, citrus fruits add so much goodness to recipes and other applications. Many of the fruits featured here are familiar favorites, but there is also the intrigue and discovery of lesser-known varieties. Beautifully photographed and well-thought out, the book is segmented by the type of citrus and also by the meal course: Breakfast, Starters, Mains, Salads/Soups/Sides, Desserts, Drinks, and Pantry Staples. The 75 recipes that are included shine a spotlight on lemons, oranges, tangerines, grapefruits, and limes, as well as more exotic varieties such as kumquats, pomelos, Buddha's hand, and yuzu. One look at the beautiful cover of "Citrus", and you will be ready to take your pick from tasty dishes such as these: "Myer Lemon & Thyme Hearth Bread"; "Tangerine Sticky Ribs"; "Cara Cara & Blood Orange Salad with Ricotta Salata"; "Valencia Orange Bread & Butter Pudding"; "Turkish Yogurt Cake with Lime Syrup"; "Lemon Gateau"; "Grapefruit and Gin Marmalade"; "Tropical Granola with Candied Lime"; "Lebanese Lentil and Lemon Soup"; "Burnt Sugar Meyer Lemon Tart"; "Lime and Chile Salted Almonds"; "Ginger Kumquats"; "Greek Lemon Herbed Potatoes"; "Linguine with Clams and Lime"; "Valencia Orange Bread & Butter Pudding"; "Candied Chocolate Mandarins"; "Blueberry Ricotta Pancakes with Lemon Cream"; "Osso Buco With Orange Gremolata"; "Crudités with Pomelo Aioli"; "Yellow Grapefruit and Avocado Salad"; "Citrus Crisps"; "Havana Mojitos"; "Halibut Ceviche With Lime and Tequila"; "Salt-Crusted Cornish Hens With Lemon Butter"; "Lime Chicken Curry"; "Fennel, Tangerine and Olive Slaw"; and "Key Lime Pie". VALERIE AIKMAN-SMITH is a cookbook author and food stylist. She cooked at Greens restaurant in San Francisco before applying her chef skills to food styling and writing. She is the author of "Salt", "Smoke & Spice", "Juicy Drinks", "Pickled & Packed", and "Cooking in Cast Iron". VICTORIA PEARSON is a photographer specializing in food, still life, travel, and beauty. Her extensive client list includes Crate & Barrel, "Food & Wine" magazine, Giada De Laurentis, "Gourmet" magazine, "Martha Stewart Living", Pottery Barn, "Town & Country", "Travel & Leisure", and Williams-Sonoma.
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