Customer Reviews

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

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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.

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.

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.