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The must-have guide to cooking with nuts and seeds, from soups and sauces to pasta and dessert. 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. Color photographs throughout
This is a fabulous book of recipes! It is clear that these authors really know their stuff - the book is very readable and full of helpful information, deeper explanation where appropriate, historical detail, and personal stories are sprinkled in throughout the text - just the right amount that made me feel like these authors thought of everything in order to give the reader a sense of support and peaked interest to try these amazing recipes. Feeling a sense of support (I'm not a very good cook, so this was key for me!) and peaked interest, I tried the West African Peanut Soup recipe. It was so yummy! And pretty easy to make! My family loved it so much I made it again in short order. The second time around, I tried an alternative step that the authors suggested. This is another thing I love about this book - the authors offer lots of ideas for substitutions and alternatives to tweak the recipes to individual taste. There are no hard and fast rules here, which I think anyone can appreciate. The photography in this book is excellent - very enticing. The book makes for a great gift too - I bought copies for friends who were very happy!Update: 8/1/15I feel compelled to add this extra note, as I made the Farro-Chickpea Salad with Sunflower Seeds for a large family gathering last weekend and it was the absolute hit of the party! This recipe makes a lot, but I doubled it for a large crowd and it turned out beautifully. Everything about this salad is fantastic - first, it seems very healthy (asparagus, chickpeas, red onion - yum!), second, it is very beautiful! It received rave reviews all around. A few bonuses to this recipe - one, I had folks in my gathering who couldn't eat nuts but who could eat seeds - so this was an excellent dish for them. Also, I had a few people who couldn't eat cheese, so I separated some out and these folks raved about the dish too! I was relieved, as I found that the ricotta salata that this dish calls for had the perfect taste for this dish. (I never had ricotta salata before, and it is exceptional! I think you could substitute feta in a pinch, but go for the ricotta salata if you can.) I had many people ask for the recipe, and I happily told them about this amazing book. I've already made it again for my own family, as there were no leftovers from the first time!
