This unique book takes a fascinating look at the natural history of nuts — their evolution in the world's food supply, and their botany, ecology, and cultivation. The author discusses almonds, Brazil nuts, cashews, chestnuts, coconuts, filberts, macadamia nuts, peanuts, pecans, pistachios, sunflower seeds, walnuts, and more. 370 photographs and illustrations.
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3 of 3 people found the following review helpful:
5.0 out of 5 stars
More a history than a cookbook,
By Midwest Book Review (Oregon, WI USA) - See all my reviews
This review is from: The Book of Edible Nuts (Paperback)
The natural history and evolution of the world's edible nuts are presented in detail in The Book Of Edible Nuts, a discussion by Frederic Rosengarten Jr. which originally appeared in 1984 and here will reach new audiences in its paperback reprint version. Illustrations include rare drawings from world botanical collections but the heart of the survey rests on a range of edible nut facts, from processing and propagation to dishes containing nuts. More a history than a cookbook, The Book Of Edible Nuts deserves a place in any serious college-level culinary collection.
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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
10
books
cite this book:
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- Nuts: Recipes from Around the World That Feature Nature's Perfect Ingredient by Linda Griffith in Front Matter
- Peanuts: The Illustrious History of the Goober Pea (The Food Series) by Andrew F. Smith in Back Matter
- A Consumers Guide on World Fruit by Donald D. Heaton in Back Matter
- Why We Eat What We Eat: How Columbus Changed the Way the World Eats by Raymond Sokolov on page 208
- Tapping the Green Market by Patricia Shanley in Back Matter
See all 10 books citing this book
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