The sharp, fresh taste of lemons and limes is essential in any kitchen. A squeeze of lemon can bring a dull sauce or lacklustre soup to life as its tartness pierces through rich food and brings out flavour in a subtler way than salt. Smaller, sharper but more intensely fragrant than lemons, limes work with exotic, spicy flavours. Brian Glover has collected culinary delights from around the world, including tasty Soups and Salads, like Ceviche and Hot and Sour Soup with Prawns, and delicious Rice and Pasta dishes, such as Lemon, Fennel and Mushroom Risotto; and Pasta with Mussels, Prawns, Lemon and Garlic. Fish, Meat and Poultry features mouth-watering dishes such as Fish Baked with Lemon, Oregano and Potatoes and Moroccan Lamb Tagine with Preserved Lemons. Finally, try irresistible Sweet Things, such as Key Lime Pie and Lemon Curd Ice Cream.

Brian Glover writes about food for magazines including Homes & Gardens, Delicious, BBC Good Food, Cooking Light and Sainsbury's The Magazine. He has won several awards including a Glenfiddich. For Ryland Peters & Small, he has also written the introduction to Fruit. Brian is based in London.