|
|
|
|
|
|
From margaritas to hollandaise sauce, from chicken picatta to key lime pie — this book includes all the great recipes that use lemons and limes and many new ones as well. There are over 300 recipes in 15 chapters, with an introduction that describes the various cooking and other household uses for lemons and limes. From the Introduction... Lemons and limes have been among my favorite cooking staples for years. Whenever I shop, I buy lemons and limes as others might buy bread and milk. I use both fruits in many of the foods and drinks that I like, to the point that my friends expect one or both in whatever I cook. After some urging, I decided to make a book of all the recipes I have collected or developed that use lemons and/or limes. Some are old standbys, such as lemon meringue and Key lime pies, or German pancakes with lemon and powdered sugar. Others, such as meat marinades, are just variations on popular themes, Others were just spontaneous creations I hope will be new and interesting. Limes and, especially, lemons are common ingredients in cooking, so there are probably tens of thousands of good recipes that use these fruits as a seasoning. I have tried to include only recipes in which the limes or lemons are a key or central ingredient - without which the recipe doesn't work. I have included primarily recipes whose names reflect that key role by including the words "lemon" and/or "lime." But there are other foods or drinks with names that are almost synonymous with limes or lemons, such as "margarita" or "ceviche" with limes, "hollandaise sauce" or "chicken picatta" with lemons, and even "7-Up" for lemon and lime in combination, so recipes for such foods and drinks are also included here. Those recipes that I have not created myself have come from more sources than I can recall. I have hand-scribbled notes made in restaurants around the world, newspaper and magazine clippings from dozens of well-known and obscure publications, and even postings from Internet chat groups and cooking Web sites. I have tried each recipe at least once myself and have generally made some modification, but where the recipe is essentially intact as I found it (and where I can recall the source), I credit the source. Sources used for general background to citrus fruits and cooking with lemons or limes are included in the references at the end. My apologies in advance to any credits that are due of which I was unaware. Richard B. (Rick) Donker is a healthcare executive with a nationwide physician staffing company. He is a frequent consultant, lecturer, and author in topics of managed care, EMS systems, and healthcare planning. His most recent publication was Implementing an Emergency Department Capitation System (Outpatient Care Institute, 1997). He holds a doctorate in education with a specialty in medical education from the University of the Pacific. Rick has no formal training in cooking, but claims to have been eating successfully for 50 years.
The illustrations in this book were drawn by California artist Darcie Kent. Darcie works in graphic, watercolor, and acrylic mediums. Her paintings are collected by corporations and private individuals worldwide, and she has designed the labels for many well-known California wines. A wine grower in the San Francisco Bay area, Darcie also grows citrus for use in her recipes. "Lemons and limes bring a zip and freshness to my meals and add beauty to my home," she said.
|
Search Categories | Featured Publishers | New Titles | Author Spotlight | Reading Room | Publishers | Retailers | BookMasters | Home | Contact AtlasBooks® is a Division of BookMasters®, Inc.
© Copyright 1997- 2008, All rights reserved. |
