"This zesty cookbook celebrating the aromatic Amalfi lemon is a must-have for foodies with a taste for Italian cuisine."
“Lemons are precious to me; a symbol of my beloved homeland, they stir up fond memories of my childhood as well as having a wealth of uses. They cleanse, refresh, preserve and are an absolute essential in the home.” So explains celebrated, amiable Gennaro Contaldo in his introduction, setting the vibrant, sunshine-infused tone that streams through this splendid book.
After sharing the specific delights of the Amalfi lemon he grew up with, locally known as the Sfusato Amalfitano (“it’s like no other: a huge, elongated-in-shape, knobbly, thick-skinned citrus fruit, but oh-so wonderfully sweet and aromatic”), Contaldo takes us through dozens of inspiring recipes, all accompanied by stunning photography. With chapters covering Small Plates, Vegetables, Fish, Meat, Desserts, Drinks and Preserves, and Sauces and Dressings, it’s as comprehensive as it is refreshing and practical, with no part of the lemon left unused. For example, Contaldo adds a sliver of zest to his breakfast espresso, while lemon pith and skin can be chopped into salads to add extra zing. From a lemon-infused pizza topped with sausage, mozzarella and rocket, to traditional antipasto dishes like scamorza cheese wrapped in lemon leaves, the recipes are truly refreshing. Then there’s the delights of limoncello spritz, and chocolate and lemon truffle. Passionate, personal and practical, this joyous book will delight a huge spectrum of home cooks.
| Primary Genre | Cookery, Food and Drink |
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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
Gennaro's Limoni features in the following genres: Cookery, Food and Drink, Gift Books, Cookery / food by ingredient, Cookery / food by ingredient: fruit and vegetables, National and regional cuisine, Cookery dishes and courses: main courses, Cookery dishes and courses: desserts, Cookery dishes and courses: salads and vegetables, Cookery dishes and courses: sauces, Lifestyle, Hobbies and Leisure, Stationery and miscellaneous items, Cookery dishes and courses / meals, eBooks of the Month, Recommendations
Gennaro's Limoni is available in Hardback
Gennaro's Limoni was written by Gennaro Contaldo and published by Pavilion Books
Gennaro's Limoni has 192 pages
£18.00
