Totally Cheese Cookbook (Totally Cookbooks Series)

What adds vivacity to your vinaigrette and sparkle to your ceviche? What gives your lobster a lift and your sea bass a buzz? What puts the zest in your zabaglione and the twinkle in your tarts? Of course, it's those dazzling little citrus stars -- Totally Lemons. In Helene Siegel's hands, this ubiquitous flavoring steps out of the background and takes center stage. Those comfy old classics, like Cheesecake or Roasted Chicken, snap to attention with a little lemon in their lives. And the foreigners, like the Avgolemono Soup from Greece or the Tart au Citron from France, will wow the most jaded palette. So let lemons steal the limelight -- tonight!