LEMONS - Alison Roman

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Résumé :
From the juice to the peel and everything in between, Alison Roman's ode to lemons covers every inch of sour ground.

Biographie:
Alison Roman is a senior food editor at?Bon Appetitmagazine,where she develops, edits and writes about recipes. Before joining the editorial world, she worked as a pastry chef at places such as Quince in San Francisco and Momofuku Milk Bar in New York. She has also contributed to some of her favorite publications, including?Cherry Bombe, Lucky Peach?andGQ. Originally from Los Angeles, she lives in Brooklyn where she tries to eat pizza for every meal, sometimes successfully. Learn more about Alison atalisoneroman.com.

Sommaire:
Table of Contents
From the Editors 5 Introduction 7
Juicing Lemons 11
Drinks
Whole Lemonade 12 Ginger Shandy 13 Meyer Lemon Moonshine 14 Rose? All Day 15
Condiments
Spicy Preserved Lemons 16 Basic Lemon Vinaigrette 17 Lemon Aioli 18 Whole-Lemon Salsa Verde 19 Lemon & Vanilla-Bean Marmalade 20
Savory
Avocado with Aleppo Pepper & Lemon Relish 22 Beet Salad with Cucumber, Lemon & Pistachios 23 Wilted Greens with Crispy Lemon & Chickpeas 24 Lemon-Pickled Shrimp with Fennel 26
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Paprika-Roasted Potatoes & Lemon
Lemony Pasta with Pecorino & Cracked Pepper
Lemon-Roasted Chicken with Rye Croutons Clams in Lemon Broth
Mackerel in Chile Oil with Lemon & Scallion Butcher's Steak with Charred Lemon
& Garlic Butter
Sweet
Lemon Tart with Whipped Ricotta Lemon Shaker Pie
Coconut-Lemon Tea Cake
Lemon Verbena Shortbread Cookies Meyer Lemon & Saffron Sorbet
Thank You! Colophon
27
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28 30 32 33
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36 38 40 42 43
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