Nuts: Recipes from Around the World That Feature Nature's Perfect IngredientMacmillan, 23 abr 2003 - 320 páginas Whether they are crushed, chopped, toasted, roasted, or fried, nuts add a delicious dimension to your cooking. Delicious, satisfying, and rich in protein, fiber, and vitamins, nuts just might be nature’s perfect ingredient. Award-winning cookbook authors Linda and Fred Griffith have traveled the world collecting recipes that highlight the delights of cooking with nuts, and researching the history and cultures that surround them. This collection of more than 180 nutritious, flavorful, and satisfying recipes covers all courses and ranges from casual to sophisticated. They include Roasted Sweet Potato Soup with Walnut Relish; Thai Shrimp Noodle Salad with Peanut Sauce; Nucci’s Chestnut Gnocchi; Peppered Pistachio-Crusted Leg of Lamb; Risotto with Prosciutto, Parmesan, and Walnuts; Chocolate Black Walnut Pie; and many more. Supplemented by fascinating profiles of the people who harvest the nuts we eat and love---in the United States, Europe, India, and elsewhere---this is a delightful, well-researched book for home cooks and nut lovers everywhere. |
Índice
Acknowledgments | |
Introduction to Using Nuts in Recipes 41 | |
Appetizers 55 | |
Hazelnuts | |
Light Meals Sauces and Relishes 145 | |
Grains Potatoes and Vegetables 237 | |
Términos y frases comunes
1/2 teaspoon 30 minutes almonds baking black pepper blend boil bread brown cake cashews cheese chestnuts chicken chile cilantro coarsely chopped coconut milk combine cook cool cover crème fraîche cup finely chopped cup unbleached flour delicious dish dough dried eggs evenly extra virgin olive flavor focaccia food processor freshly ground black freshly ground white garnish ginger ground black pepper ground white pepper hazelnuts Kosher salt lemon juice lightly meat medium heat mixing bowl mixture olive oil onions pecans peeled pepper to taste pine nuts pistachios pizza plump garlic cloves potatoes pounds Preheat the oven purée rack RECIPES WITH NUTS refrigerator roasted room temperature salad salt and freshly sauce saucepan sauté pan sea salt SERVES shallots shell skillet small bowl soup spoon Sprinkle stir tablespoons tablespoons unsalted butter teaspoon teaspoon ground thinly sliced toasted tomato purée tomatoes trees vanilla vinegar virgin olive oil warm whisk white pepper