50 simple, lemon-based recipes for both sweet and savory dishes. Recipes include large and small plates, as well as drinks (alcoholic and non), spreads, soups, salads, and breakfast foods
ELLEN JACKSON trained as a pastry chef at the New England Culinary Institute and worked for twelve years in some of Portland's best restaurants. She is presently a cookbook author, food writer and stylist, and recipe developer. She sits on the board of the Portland Farmers Market and is member of Slow Food Portland, Chefs Collaborative, and Portland Culinary Alliance. She is the co-author of The Grand Central Baking Book, The Chefs Collaborative Cookbook, and contributed to The Paley's Place Cookbook. She lives in Portland, OR.
Whether you're looking to fire up the grill, infuse your own
mouth-puckering limoncello, or cool down with a lemon buttermilk
panna cotta with lemon verbena and blackberries, this cookbook will
carry you through all of summer's parties, potlucks, and
picnics.
—Portland Monthly
. . . this book offers up a wide array of breakfast foods, salads,
sides, and seafood dishes incorporating lemons in addition to a
whole chapter on desserts. The compact size makes it perfect to
display on the kitchen counter, and the photography is beautiful
and inspiring.
—Fresh Eggs Daily
Bright and summery, this tome pays homage to the humble lemon–the
flavor of which can even elevate the most simple dish. A worthwhile
addition to your cookbook collection.
—MSN.com
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