Le Grand Livre des Agrumes: Fruits, Techniques, Recettes, Conseils

Citrus enthusiasts will be entranced by this combination of encyclopedia and cookbook, which describes everything from bergamot and bitter oranges to finger and makrut limes to pomelo and yuzu.

Significant varieties of these and a full range of other citrus fruits are described, including what is known of their origins, as well as details of their cultivation and common culinary and non-culinary uses.

In addition, there are more than 100 recipes, including contributions from the likes of Pascal Barbot, Mauro Colagreco, Pierre Gagnaire, William Ledeuill, and Anne-Sophie Pic. Among the ideas: a salad of octopus, grapefruit, and avocado; rabbit terrine with yuzu confit; duck gravlax with kumquats; pork tenderloir with lemon, zaatar, and artichokes.

Beautifully photographed.

Hardcover. Color photographs throughout. In French.