Sweet, sour, bitter, and evocative, few foods are as versatile and transformative as citrus. From the Sevillian orange to the yuzu and grapefruit, the bergamot to the zamboa, the citrus is a family of stimulating ingredients for cooking. Fresh salads, aromatic broths, the happy marriage of shellfish with citrus, meat-based recipes of Asian and Mediterranean origin, preserves and pickled foods, an insane number of desserts, tarts, biscuits, cocktails... Across 170 recipes, Catherine Phipps explores the myriad of uses of oranges, limes, and their relatives. Fascinating and timeless, Citrus combines pleasure, nutritional knowledge and culinary inspiration. Dulces, acidos, amargos y evocadores, pocos alimentos son tan versatiles y transformadores como los citricos. Desde la naranja sevillana hasta el yuzu o el pomelo, la bergamota o la azamboa, los citricos son la familia de ingredientes mas estimulante para cocinar. Ensaladas frescas, caldos aromaticos, el feliz matrimonio del marisco con los citricos, recetas de carne de origen asiatico y mediterraneo, conservas y encurtidos, e innidad de pasteles, tartas, bizcochos y cocteles... A lo largo de 170 recetas, Catherine Phipps explora la miriada de usos de naranjas, limones y sus parientes. Fascinante e intemporal, Citrus combina placer, conocimientos alimentarios e inspiracion culinaria.