The Great Citrus Book: A Guide with Recipes (Great Series)
Summer lemonade stands, oranges in Christmas stockings, lime margaritas and breakfast grapefruits mean "citrus" to most people.  This concentrated reference and cookbook extends our knowledge of Genus Citrus' eight major species (plus Genus Fortunella's kumquat) in great detail with history, geography, climate (the key to how the fruit develops), appearance, nutritional value and recipes.  Lois Ellen Frank's clear photographs of the 102 varieties are paired with descriptive paragraphs.  Cutlines give little-known facts like this one: The history behind the name of the juicy Parson Brown sweet orange is a nod to the man who discovered the variety - a Reverend Brown found the original seedling in 1856.  Chef Allen Susser's specialty is New World Cuisine (American, Caribbean and Latin cooking) and it influences the 38 unique recipes.  His ability to transport recipes from the Old World into the new cuisine is showcased with Shrimp Bigarrade, inspired by Escoffier's Duck a la Orange; while Lobster Hash substitutes lobster for beef and sweet potatoes for white potatoes. Portobello mushrooms stand in for the fish in escabeche.  No citrus cookbook is complete without original recipes, and The Great Citrus Book again offers some new versions of old favorites: Frozen Key Lime Pie, Blood Orange Marmalade and Lemon Meringue Kisses with Lemon Curd.  The Great Citrus Book is a sunny addition to any cookbook shelf. --FromIndependent Publisher