Le Grand Livre des Agrumes: Fruits, Techniques, Recettes, Conseils
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Significant varieties of these and a full range of other citrus fruits are described, including what is known of their origins, as well as details of their cultivation and common culinary and non-culinary uses.
In addition, there are more than 100 recipes, including contributions from the likes of Pascal Barbot, Mauro Colagreco, Pierre Gagnaire, William Ledeuill, and Anne-Sophie Pic. Among the ideas: a salad of octopus, grapefruit, and avocado; rabbit terrine with yuzu confit; duck gravlax with kumquats; pork tenderloir with lemon, zaatar, and artichokes.
Hardcover. Color photographs throughout. In French.