Nuts: Recipes from Around the World That Feature Nature's Perfect Ingredient

Nuts: Recipes from Around the World That Feature Nature's Perfect Ingredient | Linda Griffith, Fred Griffith | Can't Get Enough Nuts? Get This Cookbook!

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Nuts: Recipes from...

	Nuts: Recipes from Around the World That Feature Nature's Perfect Ingredient Linda Griffith, Fred Griffith St. Martin's Press, 2003 - 320 pages average customer review:based on 3 reviews view larger image
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Whether they are crushed, chopped, toasted, roasted, or fried, nuts add a delicious dimension to your cooking. Delicious, satisfying, and rich in protein, fiber, and vitamins, nuts just might be nature?s perfect ingredient. Award-winning cookbook authors Linda and Fred Griffith have traveled the world collecting recipes that highlight the delights of cooking with nuts, and researching the history and cultures that surround them.

This collection of more than 180 nutritious, flavorful, and satisfying recipes covers all courses and ranges from casual to sophisticated. They include Roasted Sweet Potato Soup with Walnut Relish; Thai Shrimp Noodle Salad with Peanut Sauce; Nucci?s Chestnut Gnocchi; Peppered Pistachio-Crusted Leg of Lamb; Risotto with Prosciutto, Parmesan, and Walnuts; Chocolate Black Walnut Pie; and many more.

Supplemented by fascinating profiles of the people who harvest the nuts we eat and love---in the United States, Europe, India, and elsewhere---this is a delightful, well-researched book for home cooks and nut lovers everywhere.

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Another Griffith Gem!

Linda and Fred Griffith, authors of Garlic, Garlic, Garlic, and Onions, Onions, Onions, have produced another great single topic cookbook.Nuts is a winner!The Griffiths are known for their extensive research (often in person,) friendly, engaging style, and clear recipes that work. All of those fine qualities are in this book.The information includes the most current nutrition data, storage tips, and many winning sidebars.The recipes are neither complex nor simplified. Any cook beyond "cut film cover to vent" can produce wonderful dishes. Their rendition of Circassian Chicken is delicious, and made ahead.They include interviews with nut growers, processors, and distributors.The resources chapter is complete and well arranged. The index is clear, and easy-to-use. All right, I will admit to bias. I do not know the Griffiths personally, (would love to, though!) but Fred is a well known, genial TV personality in the Cleveland, Ohio media market, and Linda has given numerous classes at our region's cooking schools.They are charming, witty, and intelligent. Just the sort of people you might like to know.This book is a future classic, and eminently useful now.

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Can't Get Enough Nuts? Get This Cookbook!

Pity the poor person who because of some conditions has to cease eating nuts. They're so special to those of us who want them in lots of ways and forms and dishes --- candied apples without some kind of nuts? Or struedel or cobbler or cake without nuts? Chops and roasts and ribs coated with nuts! Salads with walnuts and pine nuts. Come on, carrot walnut cake, chestunuts roasting on an open flame!

This is your cookbook. Here is background and info on each nut. Plus, recipes of all flavors -- soups, breads, pestos, desserts, entrees, et al. They're all here in great fashion, beckoning us nut lovers to unite with them. To cook them, to enjoy them.

Sample the likes of: Shrimp and Snow Pea Pod Pot Stickers with Spicy Peanut Dipping Sauce; Black Bean Soup with Andouille Sausage, Yams and Cashews; Curried Chicken Salad with Toasted Black Walnuts;Minted Pesto with Pistachios; Pan-Fried Trout with Turkish Pine Nut Sauce; Butterflied Lemon Chicken With Thyme, Garlic and Pine Nuts;Minted Yogurt and Pistachio-Crussted Chicken Breasts;Crispy Duck with Candied Apples and Marrons;Meat Loaf with Hazelnut Crunch;Stuffed Tomatoes with Goat Cheese, Walnuts and Garlic;Apple Brown Betty with Toasted Hazelnuts.

There is three pages of great sources to secure the best of nut world.

Great cookbook even if total shortage of any photos.

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