Cook from the book
Sixty-plus lemon-forward recipes, photographed and laid out to be cooked from — not just admired.
What’s inside
Sweet things
Tarts, loaves, meringues and ice creams — the part of the book that falls open first.
Small plates, long lunches
Start with the pantry
Good oil, flaky salt and a bowl of lemons — the three things almost every recipe here leans on.Crostini, bruschetta, cucumber and salmon — the plates that get a table talking.