The lemon, belonging to the large family of Rutaceae, likely originates from Southeast Asia. The Romans and Greeks were already familiar with lemons, but it only became truly popular in the 16th century. Lemon juice enhances sauces and marinades. It is just as essential for delicate vegetables, fish, and shellfish as it is for jams, jellies, desserts, fruit salads, and mixed drinks. This book also showcases the lemon as a versatile culinary star.