title: Citrus: 150 Recipes Celebrating the Sweet and the Sour
author:  Catherine Phipps 
description: "An exciting tribute to all things citrus in this sweet and tangy collection. Beautiful color photos of nearly every dish enhance this alluring new book, making it an essential addition to every cookbook collection." - Publisher's Weekly Starred review<br /><br />"If you have been stuck in a citrus rut, forever making lemonade or lemon drizzle cake or only eating grapefruit at breakfast, then this book is for you. If you delight in the fancy of finger limes, adore yuzu and go crazy for kefir, then this book is also for you. It is a beautifully written and easy to understand cookbook that offers interesting insight for both novice and veteran citrus fans." - Daisy Nichols, The Daily Meal<br /><br />"Evoking the nostalgic scent and global flavor of citrus, Phipps presents a rich collection that includes preserves, starters, soups, meals, desserts, candies, and drinks that can be mixed and matched based on the season and variety of fruit available. The introduction offers a history of experimentation and travel-inspired flavor, while the chapters on citrus varieties serve as a primer for the adventurous cook. Helpful notes accompany each recipe, and measurement conversions make it easy for American cooks to follow. Recipes and instructions are easy to read, and substitutes are suggested in the event a particular fruit is unavailable. ?VERDICT With eye-catching photographs, a detailed index, and beautiful, cloth-bound cover, this book is an impressive addition to any home cook's collection. Perfect for beginning and experienced cooks alike." - Library Journal (starred review)
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  Nicole’s Black Cherry Burgundy Pie
  
  
  
  
  
  1 cup water
  
  
  
  
  
  1/4 cup sugar
  
  
  
  
  
  1 pkg. cherry gelatin (3 oz)
  
  
  
  
  
  2 cups fresh dark sweet cherries, pitted
  
  
  
  
  
  1 pint vanilla ice cream
  
  
  
  
  
  3 tbsp burgundy
  
  
  
  
  
  1 tsp lemon juice
  
  
  
  
  
  1 baked pie shell (9-inch)
  
  
  
  
  
  
  
  
  
  
  
  Bring water to boil and dissolve sugar and gelatin. Stir in cherries. Add ice
  cream a spoonful at a time until melted. Blend in burgundy and lemon juice.
  Pour into pie shell and chill until set. May use maraschino cherry juice
  instead of water, or use blackberry ice cream instead of vanilla. Almond or
  vanilla extract may be used instead of burgundy, and pie can be topped with
  whipped cream and cherries.
  
  
  
  
  
  ## CHAPTER ONE
  
  
  NICOLEKEYEShad always believed that when life gives you lemons, stick them in
  a bowl on the counter, then go get a Danish and a coffee to get you through to
  better times. Which explained why the time cards were sticky and she had a
  very 