“When it comes to recipes, Ms. Loomis delivers.” —Wall Street Journal
Go nutty with Nuts in the Kitchen! Internationally renowned food expert Susan Herrmann Loomis has put together a comprehensive collection of more than 100 nut recipes for every meal and every taste. The owner and operator of the On Rue Tatincooking school in Normandy, France, and author of Cooking at Home on Rue Tatin, Loomis takes nutritious, delicious nuts beyond the bowl and into appetizers, salads, main courses, and desserts. Nuts in the Kitchen is an omnivore’s delight—a treat for vegetarians, vegans, and health-conscious eaters looking for balanced diets rich in flavor—offering a host of surprising, sophisticated, wonderfully inventive new uses for this delectable, protein-packed ingredient.
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Renowned cookbook author Susan Herrmann Loomis has traveled extensively to collect recipes that incorporate every kind of nut—from almonds to Brazil nuts, and everything in between. In these delectable recipes, you'll see nuts as much more than a tempting snack. Loomis shows how they complement, and can be the centerpiece of, every single meal of the day.
Included in this imaginative collection are more than 100 easy-to-make recipes for small plates, salads, main courses, side dishes, and desserts. Start with breakfast and serve Waffles with Walnut Whipped Cream or Apricot and Pine Nut Compote. Share an evening with friends by serving Anise- and Fennel-Spiced Walnuts or Brazil Pesto with Pasta; next, move on to a main course of Gingered Fish on Spiced Macadamia Butter; and finish with refreshing Lemon Poppy Seed Ice Cream or Coconut Sticky Rice with Peanuts. Loomis provides an invaluable collection of The Basics—including recipes for Almond Milk, Lemony Hazelnut Butter, Poppy Seed Dressing, and Macadamia and Coconut Sprinkle—for stocking every pantry and adding a new dimension to daily meals.
Along with the wonderfully diverse recipes in this book, you'll find nutritional information, menu ideas, and different kinds of food—simple, exciting, flavorful, unusual, easy, and good for you, too.
Nuts in the Kitchen is the ultimate culinary guide for using these wonderful, healthful ingredients in inventive, sophisticated, and astonishing ways. Whether you are a vegetarian, a vegan, or a meat eater, you'll find yourself turning to this book over and over as you prepare meals large or small.
About the Author
Susan Herrmann Loomis is the author of eight books, including six cookbooks. She is a regular contributor to Bon Appétit, Cooking Light, Food & Wine, and the New York Times. She owns and operates On Rue Tatin, a cooking school in Normandy, France.
Product Details
Paperback: 272 pages
Publisher: William Morrow Cookbooks (April 27, 2010)
SUSAN HERRMANN (formerly Loomis), BIOGRAPHY www.onruetatin.com Www.nutsinthekitchen.com
I am a France-based, award-winning author with nine books to my credit, as well as a professionally trained chef and cooking school proprietor. Originally from Seattle, Washington, I moved to France in the early 1980's to study cooking, stayed on to open a restaurant, and then to work with Patricia on her first book, THE FOOD LOVER'S GUIDE TO PAIRS. I returned to live in France again in 1993, and opened my cooking school in 2001. Included among my books are THE GREAT AMERICAN SEAFOOD COOKBOOK, FARMHOUSE COOKBOOK, CLAMBAKES AND FISH FRIES, FRENCH FARMHOUSE COOKBOOK, ITALIAN FARMHOUSE COOKBOOK, (all Workman Publishing, Inc.) and ON RUE TATIN (Broadway Books. 2001) a narrative about my life in France, with recipes, which won the IACP best literary food book for 2002. It was followed by a sequel, TARTE TATIN (Harper Collins UK, 2003), by COOKING AT HOME ON RUE TATIN, (William Morrow, May 2005)and most recently by NUTS IN THE KITCHEN (William Morrow 2010). I contribute to many newspapers and magazines including COOKING LIGHT, METROPOLITAN HOME, THE NEW YORK TIMES, GOURMET, and BON APPETIT, and have appeared on Good Morning America (ABC), Home Matters, Epicurious/Discovery, The Splendid Table with Lynn Rosetto Kasper" (MPR); "Food Talk with Arthur Schwartz" (WOR); and "Good Food Hour with Evan Kleinman" (KSRO); My cooking school in Louviers, Normandy and in Paris is a cultural and hands-on culinary program. Participants spend five delicious days cooking and enjoying the meals we've made together, along with wines from throughout France, visiting local markets and artisan food producers, and getting an in-depth look at and feeling for all that is wonderful about France. My cooking classes in Paris will be similar, with hands-on classes in Patricia's gorgeous kitchen, visits to producers, and an insider's look at Paris and its gastronomy. www.onruetatin.com I am also a founding member of notakeout.com a website devoted to making mealtimes manageable and delicious!
Susan Loomis's cookbooks are written for any cook who loves fresh, simple ingredients and the magic that comes from spending a little bit of time in the kitchen. But they're also portraits of food-lovers around the world, and Nuts in the Kitchen is no different. Here's her description of Makram, who has a stall in her local farmer's market. "Makram is a big, burly Tunisian, with a smile like the sun and velvet brown eyes ... He hails me like long-lost family, clasps his hands, and looks to heaven when he sees Fiona." Okay now, don't you just want to go the market and meet the guy? Of course I went straight to the chapter on desserts (Coconut, pistachio, and chocolate macaroons; Crumbly almond cake) but she fits nuts into recipes for breakfast, lunch and dinner. She's a relentless scout (having traveled to Turkey and Thailand, for example), and she makes friends with everyone she meets. No wonder she has over 2000 friends on Facebook. I highly recommend this book -- and her others, too (my copy of The Farmhouse Cookbook is stained all the way through).
Several years ago my husband and I took one of Susan Loomis's cooking classes in France. We have been hooked on her cookbooks ever since. Her new book, Nuts, is the best yet. Fantastic health benefits and delicious recipes. Love the crunchy granola and the chocolate hazelnut spread for breakfast and the shrimp Birayni with cashews is hard to beat.
