Almonds: Recipes, History, Culture
may 2020 · Gibbs Smith
Libro electrónico
160
Páginas
family_home
Apto
info
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Acerca de este libro electrónico
A treasury of information and "simple and creative" recipes that make the most of this delicious, nutritious nut (Daniel Boulud, chef and restaurateur).
From the anatomy of a nut to the history of the almond in world culture, the cultivation of almond orchards in California, and nutrition provided by a favorite nut, this book provide a wealth of information about the versatile, high-protein, diet-friendly almond—along with numerous recipes that incorporate this scrumptious ingredient in snacks, starters, salads, pasta dishes, entrees, and desserts.
Try over 50 recipes including Soba Noodles with Spicy Almond Butter Sauce · Almond-Crusted Pork Chops with Sweet-and-Sour Apricot Glaze • Lamb Tagine with Apricots, Almonds and Honey • Almond Florentine Cookies • Chocolate-Amaretto Torte • Moroccan Rice Pudding • Chocolate-Almond Bark • and more
Includes photos
From the anatomy of a nut to the history of the almond in world culture, the cultivation of almond orchards in California, and nutrition provided by a favorite nut, this book provide a wealth of information about the versatile, high-protein, diet-friendly almond—along with numerous recipes that incorporate this scrumptious ingredient in snacks, starters, salads, pasta dishes, entrees, and desserts.
Try over 50 recipes including Soba Noodles with Spicy Almond Butter Sauce · Almond-Crusted Pork Chops with Sweet-and-Sour Apricot Glaze • Lamb Tagine with Apricots, Almonds and Honey • Almond Florentine Cookies • Chocolate-Amaretto Torte • Moroccan Rice Pudding • Chocolate-Almond Bark • and more
Includes photos
Acerca del autor
Barbara Bryant is co-author of The Bryant Family Vineyard Cookbook (Andrews McMeel, 2009). She is president of Watermark Foundation and is a St. Louis-based philanthropist activist in the arts, culture, K-12 education, faith, and international development. She is the founder and president of Watermark, Ltd., the publishing producer of The Bryant Family Vineyard Cookbook.Betsy Fentress is co-author of The Bryant Family Vineyard Cookbook (Andrews McMeel, 2009). She is a professional writer and editor and avid baker. She is the vice-president of Watermark, Ltd. and lives in St. Louis.Lynda Balslev is an award-winning food writer, editor and recipe developer based in the San Francisco Bay area. She writes about food and travel, contributes to NPR's Kitchen Window, Relish magazine, Marin magazine and authors the blog TasteFood, a compilation of more than 500 original recipes, photos and stories.
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