Review by Booklist Review
Prolific cookbook author Gennaro (Gennaro's Pasta Perfecto, 2019), who is based in the U.K. and counts Jamie Oliver as a protégé, gathers 70-plus dishes from friends, family, and his own creations that feature lemon in a variety of ways, from sauces to main ingredients. Some are twists on tradition, like lemon gnocchi, piccatini al limoni, and lemon and mint sorbet. Others represent fairly novel techniques, such as baked and filled lemons, tuna and lemon bars, and lemon-infused turkey burgers. All feature great color photographs, personal introductions, and, when needed, step-by-step, illustrated directions. A bonus are Contaldo's outline of the three uses of lemons: for cleaning, as medicine, and in recipes. The vegetable chapter is somewhat of a misnomer, as at least half of the dishes highlight pasta, of course with lemon and perhaps a green foodstuff. A single-minded focus on one item can be a draw for experienced cooks.
From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Publisher's Weekly Review
The Amalfi Coast is known for extra-sweet, thick-skinned lemons, and native Contaldo (Gennaro's Pasta Perfecto!) digs into the area's flavor in a collection as bright and cheerful as its subject. "Lemons cleanse, refresh, disinfect, preserve, and are an absolute essential in the home," he explains, before describing how lemons infused every aspect of his childhood. Desserts like cakey lemon cookies and white chocolate and lemon mousse with raspberries are no-brainers, but the flavors of citrus are also expertly woven into savory dishes: a fennel and apple salad is crowned with lemon-clementine compote, and pizza dough with lemon zest is topped with sausage, more zest, and a spritz of lemon juice. No part of the lemon goes to waste: scooped out rinds are stuffed with anchovies and mozzarella and baked. The style is alla mano--friendly and open--and organization is equally loose. A chapter nominally on vegetable dishes ropes in everything from pasta with capers to a frittata with red onions and parsley, while a chapter on fish features poached cod with olives and chili pepper, and sardines with a tuna filling that are breaded and fried. Whether codifying the 17-day process for crafting limoncello or explaining how friends at a hometown pastry shop candy citrus peel, Contaldo evokes joy. (Oct.)
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