|
Books > Food & Drink > General cookery > Cookery by ingredient > General
The only cookbook of its kind, In a Nutshell is a complete guide to
cooking and baking with nuts and seeds. After working for years as
instructors at the Institute of Culinary Education, Cara Tannenbaum
and Andrea Tutunjian deliver the essential cookbook for Mother
Nature s most versatile and nutritious ingredients. With more than
250 recipes exploring the culinary and cultural history of nuts and
seeds in everything from Pumpkin Seed Guacamole to Hazelnut
Roulade, In a Nutshell unites the smooth, crunchy, savory, and
sweet.
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."
Recalling childhood visits to her grandmother's house in New
Orleans, where she would feast on shrimp and okra gumbo, Dale Curry
offers fifty recipes--for gumbos, jambalayas, and those little
something extras known as lagniappe--that will put Louisiana taste
and hospitality on your table. ""Gumbo"" calls to mind the diverse
culinary traditions of Louisiana that, like gumbo itself, are
simmered from elements of the many cultures circulating in the
state. Drawing historically from French, African, Caribbean, Native
American, Spanish, Italian, and other culinary sources, the Creole
and Cajun cooking featured in Gumbo embraces the best of local
shellfish, sausages, poultry, and game. The heart of Louisiana home
cooking--and now showcased on the menus of chefs across the South
and beyond--gumbo, jambalaya, and lagniappe traditionally drew from
the state's waterways and estuaries rich with crustaceans, swamps
exploding with waterfowl and alligators, and forests full of game.
From the land came rice and peppers, two leading ingredients in
gumbo and jambalaya. Recipes include classic and traditional
dishes, as well as specialties offered by star chefs Bart Bell,
Leah Chase, Emeril Lagasse, Donald Link, and Tory McPhail. With
Curry's easy-to-follow instructions at hand, home cooks will be
ready to let the good times roll at every meal.
Tempting recipes include luscious pies, dazzling desserts, sunshine
salads, novelty meat and seafood dishes--plus tangy
thirst-quenchers made with oranges, grapefruits, lemons, limes, and
tangerines.
'BRAVE, BOLD COOKING THAT PUTS WHOLE VEGETABLES AT THE CENTRE OF
YOUR PLATE. I WANT TO COOK (AND EAT) IT ALL.' - ANNA JONES More
than 100 everyday, plant-based recipes, including several with QR
links to online videos. Each recipe in Vegan Love has a veggie as
the star, treated as you would meat or fish - so slow-cooked,
baked, roasted, pan-fried or grilled. Each one also consists of the
same 4 components: a big veggie (the main) + a protein side (a
pulse or grain) + a sauce or cream or dressing + a topping (herbs
and crunch) Many can be cooked in 30 minutes, none use
less-than-healthy vegan substitutes and all elevate veggies to the
next level, showing how simple and tasty they can be. Several are
also accompanied by QR codes for online tutorials.
|
|