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Almonds: Recipes, History, Culture

Autor Barbara Bryant, Betsy Fentress, Lynda Balslev
en Limba Engleză Hardback – mar 2014

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Scrumptious recipes for appetizers, entrees, and desserts

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, Bryant and Fentress provide a wealth of information about the versatile, high-protein, diet-friendly almond.

Try 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; and classic Chocolate-Almond Bark.

Barbara Bryant is president of Watermark Foundation. She is the coauthor of The Bryant Family Vineyard Cookbook (Andrews McMeel, 2009). Barbara is also the founder and president of Watermark, Ltd., the publishing producer of The Bryant Family Vineyard Cookbook.

Betsy Fentress is a professional writer and editor and avid baker. She is the coauthor of The Bryant Family Vineyard Cookbook. Betsy 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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Specificații

ISBN-13: 9781423634645
ISBN-10: 1423634640
Pagini: 160
Dimensiuni: 234 x 208 x 23 mm
Greutate: 0.82 kg
Editura: Gibbs Smith Publishers

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"Barbara Bryant shares her knowledge and passion for almonds in such a contagious way through these mouthwatering recipes and informative essays, all inspired by cultures around the world. This book does a wonderful job of connecting us to the land and the people responsible for this amazing cornerstone of healthy eating." --Michael Anthony, executive chef/partner, Gramercy Tavern

"I have to stop myself from putting almonds in too many dishes on our menus. This book has tempted me to almonds even more. From velvety gazpacho to chocolate-amaretto torte, almonds have the flavor and texture to make you go nuts over an array of dishes." --Stephanie Izard, executive chef/co-owner, Girl & the Goat and Little Goat, James Beard Award winner, and author of Girl in the Kitchen

"Almonds are my daily pleasure at breakfast and one of the most versatile supporting ingredients to a sweet or savory preparation. This book is very comprehensive and the recipes are simple and creative and show that the almond is the star!" --Daniel Boulud, chef/restaurateur

"Almonds are an ancient food. They are not only delicious, they are extremely versatile, and are a clever food full of nutrients. I embrace and love them, as the authors of this book clearly do." --Ursula Ferrigno, chef, teacher, and author of The New Family Bread Book

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