Lemons (Paperback: 64 pages)

There are soups from Greece and Thailand in which lemon juice is the vital ingredient. Fish dishes, both traditional and more unusual, marry wonderfully with lemon juice, and there are several to choose from here. In a minty Middle Eastern salad whole lemon is used, and rind juice and whole slices also add zing to chicken stir-fry and herbed rice cake.

Finally, in the last chapter on cakes and desserts, lemons show their true versatility. The recipes include wonderfully lemony breads, tarts, biscuits and cakes along with the classic Lemon Meringue Pie and a fabulous Lemon Cheesecake.

Each recipe in Lemons has a color photograph to inspire the cook. There are lots of hints and tips, with easy-to-follow steps showing techniques and preparation. The exquisite illustrations make the book both a delight to browse through and a pleasure to use.