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

by Linda and Fred Griffith

• ISBN13: 9780312266240
• ISBN10: 0312266243
• Edition: 1st
• Format: Trade Book
• Copyright: 2003-04-23
• Publisher: St. Martin's Press

Summary

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.

Author Biography

Linda and Fred Griffith are the authors of five previous cookbooks, including Onions, Onions, Onions, winner of a James Beard Award, Cooking Under Cover, and Garlic, Garlic, Garlic. Linda Griffith writes regularly about food and wine and also conducts a food and wine forum on Cleveland Live, a major Web site promoting northeastern Ohio. Fred Griffith has done more live television than anyone in history. His two-hour program, Morning Exchange, ran for twenty-seven years in Cleveland. He continues to do daily television, writes a newspaper column, and speaks often on public issues. They live in Cleveland, Ohio.

Table of Contents

Acknowledgments	p. ix
Introduction	p. xiii
What Is a Nut	p. xiv
Nuts in History	p. xiv
Nuts in Today's Cuisines	p. xv
Nuts and Health	p. xvi
Nutrition Chart	p. xix
Into the Woods	p. xx
Notes on Nuts	p. 1
Almonds	p. 3
Brazil Nuts	p. 6
Cashews	p. 9
Chestnuts	p. 12
Coconuts	p. 14
Hazelnuts	p. 17
Macadamias	p. 20
Peanuts	p. 22
Pecans	p. 26
Pine Nuts	p. 29
Pistachios	p. 32
Walnuts	p. 34
Other Nuts	p. 37
Recipes with Nuts	p. 39
Introduction to Using Nuts in Recipes	p. 41
In Our Kitchen	p. 45
Basics	p. 49
Appetizers	p. 55
Soups	p. 69
Yeast Breads and Cakes, Tea Breads, Pancakes, Waffles, and Coolers	p. 87
Salads	p. 107
Focaccia, Pizza, and Pasta	p. 127
Light Meals, Sauces, and Relishes	p. 145
Fish and Shellfish	p. 161
Poultry	p. 183
Meat	p. 201
Grains, Potatoes, and Vegetables	p. 237
Desserts	p. 261
Sources	p. 311
Bibliography	p. 315
Index	p. 321
Table of Contents provided by Rittenhouse. All Rights Reserved.