Nuts: Recipes from Around the World That Feature Nature's Perfect Ingredient [Hardcover]

Linda Griffith (Author), Fred Griffith (Author)

Book Description

Publication Date: April 23, 2003

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.

Editorial Reviews

From Booklist

As long as one does not harbor an allergy to them, nuts are among the most nutritious of foods, generally high in good fats, vitamins, minerals, and fiber. Linda and Fred Griffith have scoured the world for nut recipes. In Nuts, they catalog the recipes they've collected. Besides their use in cookies, walnuts coat veal chops for a rich entree. Chicken combines with peanuts in an African-inspired casserole. Chestnuts accompany both pork and duck. Pine nuts appear in a host of Mediterranean dishes, from Lebanon's kibbee to Genoa's famous pesto. Sidebars focus on current trends and personalities in nut farming, and a sizable bibliography provides additional data. Mark Knoblauch
Copyright © American Library Association. All rights reserved

About the Author

Linda and Fred Griffith are the authors of five previous cookbooks, including Onions, Onions, Onions, winner of a James Beard Award, Cooking Under Cover, and Garlic, Garlic, Garlic. Linda Griffith writes regularly about food and wine and also conducts a food and wine forum on Cleveland Live, a major Web site promoting northeastern Ohio. Fred Griffith has done more live television than anyone in history. His two-hour program, Morning Exchange, ran for twenty-seven years in Cleveland. He continues to do daily television, writes a newspaper column, and speaks often on public issues. They live in Cleveland, Ohio.

Product Details

• Hardcover: 320 pages
• Publisher: St. Martin's Press; 1st edition (April 23, 2003)
• Language: English
• ISBN-10: 0312266243
• ISBN-13: 978-0312266240
• Product Dimensions: 9.2 x 7.3 x 1.2 inches
• Shipping Weight: 1.6 pounds
• Average Customer Review: 4.0 out of 5 stars  See all reviews (3 customer reviews)
• Amazon Best Sellers Rank: #1,892,707 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

11 of 11 people found the following review helpful:

5.0 out of 5 stars Another Griffith Gem!, August 13, 2003

By 

Lawrence W. Prichard "lj-and-me" (Kent, OH, United States) - See all my reviews
(REAL NAME)   

This review is from: Nuts: Recipes from Around the World That Feature Nature's Perfect Ingredient (Hardcover)

Linda and Fred Griffith, authors of Garlic, Garlic, Garlic, and Onions, Onions, Onions, have produced another great single topic cookbook.Nuts is a winner!The Griffiths are known for their extensive research (often in person,) friendly, engaging style, and clear recipes that work. All of those fine qualities are in this book.The information includes the most current nutrition data, storage tips, and many winning sidebars.The recipes are neither complex nor simplified. Any cook beyond "cut film cover to vent" can produce wonderful dishes. Their rendition of Circassian Chicken is delicious, and made ahead.They include interviews with nut growers, processors, and distributors.The resources chapter is complete and well arranged. The index is clear, and easy-to-use. All right, I will admit to bias. I do not know the Griffiths personally, (would love to, though!) but Fred is a well known, genial TV personality in the Cleveland, Ohio media market, and Linda has given numerous classes at our region's cooking schools.They are charming, witty, and intelligent. Just the sort of people you might like to know.This book is a future classic, and eminently useful now.

7 of 7 people found the following review helpful:

5.0 out of 5 stars Can't Get Enough Nuts? Get This Cookbook!, October 8, 2004

By 

rodboomboom (Dearborn, Michigan United States) - See all my reviews
(VINE VOICE)    (HALL OF FAME REVIEWER)   

This review is from: Nuts: Recipes from Around the World That Feature Nature's Perfect Ingredient (Hardcover)

Pity the poor person who because of some conditions has to cease eating nuts. They're so special to those of us who want them in lots of ways and forms and dishes --- candied apples without some kind of nuts? Or struedel or cobbler or cake without nuts? Chops and roasts and ribs coated with nuts! Salads with walnuts and pine nuts. Come on, carrot walnut cake, chestunuts roasting on an open flame!

This is your cookbook. Here is background and info on each nut. Plus, recipes of all flavors -- soups, breads, pestos, desserts, entrees, et al. They're all here in great fashion, beckoning us nut lovers to unite with them. To cook them, to enjoy them.

Sample the likes of: Shrimp and Snow Pea Pod Pot Stickers with Spicy Peanut Dipping Sauce; Black Bean Soup with Andouille Sausage, Yams and Cashews; Curried Chicken Salad with Toasted Black Walnuts;Minted Pesto with Pistachios; Pan-Fried Trout with Turkish Pine Nut Sauce; Butterflied Lemon Chicken With Thyme, Garlic and Pine Nuts;Minted Yogurt and Pistachio-Crussted Chicken Breasts;Crispy Duck with Candied Apples and Marrons;Meat Loaf with Hazelnut Crunch;Stuffed Tomatoes with Goat Cheese, Walnuts and Garlic;Apple Brown Betty with Toasted Hazelnuts.

There is three pages of great sources to secure the best of nut world.

Great cookbook even if total shortage of any photos.

2 of 3 people found the following review helpful:

2.0 out of 5 stars Recipes are not nut-based, January 11, 2008

By 

Michael B. Brand (San Antonio, TX United States) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: Nuts: Recipes from Around the World That Feature Nature's Perfect Ingredient (Hardcover)

I was very disappointed when I received this book. I was hoping for nut-based recipes that would help me add protein and healthy oils to my diet. Instead, nuts play a minor role in almost all of the recipes. The recipes are generally fairly complex, typically calling for 10 to 30 ingredients, some of which are not kitchen staples (eg, pistachio flour, fresh basil) and more labor than the typical working person has time for. I was surprised to find how many recipes called for heavy cream or featured coconuts as the only nut (coconuts are very low in protein, which is my main reason for seeking nut-based recipes). The information on nuts is very general and not as complete as what could be found with a quick Internet search. For example, the nutritional information is just one chart that lists calories, total fat, total protein, and total fiber. There is no breakdown of the types of fat nor is protein quality addressed.

Essentially this is a book of fairly complex, gourmet recipes that include a nut as a minor addition.