Nuts in the Kitchen: More Than 100 Recipes for Every Taste and Occasion
Renowned cookbook author Susan Herrmann Loomis has traveled extensively to collect recipes that incorporate every kind of nut—from almonds to Brazil nuts, and everything in between. In these delectable recipes, you'll see nuts as much more than a tempting snack. Loomis shows how they complement, and can be the centerpiece of, every single meal of the day.\ Included in this imaginative collection are more than 100 easy-to-make recipes for small plates, salads, main courses, side dishes, and...
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Renowned cookbook author Susan Herrmann Loomis has traveled extensively to collect recipes that incorporate every kind of nut—from almonds to Brazil nuts, and everything in between. In these delectable recipes, you'll see nuts as much more than a tempting snack. Loomis shows how they complement, and can be the centerpiece of, every single meal of the day. Included in this imaginative collection are more than 100 easy-to-make recipes for small plates, salads, main courses, side dishes, and desserts. Start with breakfast and serve Waffles with Walnut Whipped Cream or Apricot and Pine Nut Compote. Share an evening with friends by serving Anise- and Fennel-Spiced Walnuts or Brazil Pesto with Pasta; next, move on to a main course of Gingered Fish on Spiced Macadamia Butter; and finish with refreshing Lemon Poppy Seed Ice Cream or Coconut Sticky Rice with Peanuts. Loomis provides an invaluable collection of The Basics—including recipes for Almond Milk, Lemony Hazelnut Butter, Poppy Seed Dressing, and Macadamia and Coconut Sprinkle—for stocking every pantry and adding a new dimension to daily meals. Along with the wonderfully diverse recipes in this book, you'll find nutritional information, menu ideas, and different kinds of food—simple, exciting, flavorful, unusual, easy, and good for you, too. Nuts in the Kitchen is the ultimate culinary guide for using these wonderful, healthful ingredients in inventive, sophisticated, and astonishing ways. Whether you are a vegetarian, a vegan, or a meat eater, you'll find yourself turning to this book over and over as you prepare meals large or small. Library Journal Loomis (Cooking at Home on Rue Tatin) owns and operates On Rue Tatin, a cooking school in Normandy, France. Here, she discusses nut allergies and nutritional information about different nuts and seeds, and shares recipes for both vegetarians and meat eaters—e.g., Green Beans, White Peaches, and Almonds and Lamb and Apples with Pistachios—which list resources for hard-to-find items and the originating country and chef. Libraries should also consider Keith Courrégé and Marcelle Bienvenu's Pecans from Soups to Nuts.
\ Library JournalLoomis (Cooking at Home on Rue Tatin) owns and operates On Rue Tatin, a cooking school in Normandy, France. Here, she discusses nut allergies and nutritional information about different nuts and seeds, and shares recipes for both vegetarians and meat eaters—e.g., Green Beans, White Peaches, and Almonds and Lamb and Apples with Pistachios—which list resources for hard-to-find items and the originating country and chef. Libraries should also consider Keith Courrégé and Marcelle Bienvenu's Pecans from Soups to Nuts.\ \
