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In a Nutshell : Cooking and Baking with Nuts and Seeds
by Cara Tannenbaum and Andrea Tutunjian and Gentl & Hyers/Edge


Overview -

In a Nutshell is organized to reflect the way we eat meals today, with chapters like Nibbles, Dip It, Noodles and Nuts, and Family Style. Omnivores, vegetarians, and vegans alike will delight in dishes both simple and complex, from Almond-Crusted Mac-and-Cheese to Pistachio Biryiani.  Read more...


 
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More About In a Nutshell by Cara Tannenbaum; Andrea Tutunjian; Gentl & Hyers/Edge
 
 
 
Overview

In a Nutshell is organized to reflect the way we eat meals today, with chapters like Nibbles, Dip It, Noodles and Nuts, and Family Style. Omnivores, vegetarians, and vegans alike will delight in dishes both simple and complex, from Almond-Crusted Mac-and-Cheese to Pistachio Biryiani. Culinary cheerleaders for the powerful team of sixteen nuts and seeds featured in the book, Tannenbaum and Tutunjian prove that nuts are so much more than a happy-hour snack.


 
Details
  • ISBN-13: 9780393065589
  • ISBN-10: 0393065588
  • Publisher: W. W. Norton & Company
  • Publish Date: August 2014
  • Page Count: 384
  • Dimensions: 10.2 x 8.1 x 1.2 inches
  • Shipping Weight: 3.05 pounds


Related Categories

Books > Cooking > Specific Ingredients - Fruit

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2014-05-19
  • Reviewer: Staff

Whether readers are vegetarians in search of new ways to incorporate protein and fiber-rich nuts and seeds into their diets or omnivores interested in broadening their culinary horizons, culinary instructors Tannenbaum and Tutunjian offer more than 250 recipes, highlighting the versatility of almonds, hazelnuts, pumpkin seeds and the like. Expected fare such as roasted nuts, granola, hummus, and moles are included, but the authors offer much more than pesto and veggie burgers—their imaginative dishes includes a Spanish almond gazpacho that calls for Marcona almonds; toasted almond ice cream popsicles; and a creamy vegetable casserole with a crunchy hazelnut topping. Emulsified cashews, for example, are used to add body and richness to a cauliflower chowder as well as Vatapa, a Brazilian fish stew redolent with ginger, jalapenos and coconut; poppy seeds are added to cooked noodles caramelized onions for Hungarian Poppy Noodles; and chopped pecans are used to deepen the flavor of barbecued beans. A smart blend of toothsome and approachable recipes, this volume gives readers plenty of options for all times of the day as well as appetites. (Aug.)

 
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