This is exactly that: Lemon Jerky. Not slices of lemon dehydrated, which
have their own charms. It's six Meyer lemons from my tree picked last
year and just left on the shelf, in a warm dry place. Clearly oxidized.
Then the peels, hard as shells, and seeds are removed, as well as the
membranes. It's not dry, but rather feathery chewy wisps, extremely
sour. With a flavor rather more complex than lemon. I'm thinking of
cooking it with chicken. Moroccan spices maybe too. Well, who knows?
Food Historian at the University of the Pacific. Director of Food Studies in San Francisco.
Author of Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet, Beans (2008 IACP Jane Grigson Award) and Pancake. A cookbook with Rosanna Nafziger THE LOST ART OF REAL COOKING.
Coeditor of The Lord's Supper with Trudy Eden and Editor of A Cultural History of Food: The Renaissance.
Food Cultures of the World Encyclopedia (4 vols.) Three World Cuisines: Italian, Mexican and Chinese recently won the Gourmand World Cookbook Awards Best Foreign Cuisine book in the World. The Routledge International Handbook to Food Studies is in print.
A sequel to the cookbook - entitled THE LOST ARTS OF HEARTH AND HOME.
Latest Books: Grow Food, Cook Food, Share Food from Oregon State U Press, a little book on Nuts from Reaktion and The Food History Reader from Bloomsbury. The Most Excellent Book of Cookery (translation of a 16th c. French Cookbook with Tim Tomasik) from Prospect Books. Not to mention THE BEAST: The Food Issues Encyclopedia for Sage. Still in the works.