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Summary
Summary
Cara Tannenbaum and Andrea Tutunjian deliver the essential cookbook for Mother Nature's most versatile and nutritious ingredients. With more than 250 recipes exploring the culinary and cultural history of nuts and seeds, In a Nutshell unites the smooth, crunchy, savoury and sweet.
In a Nutshell is organised to reflect the way we eat meals today, with chapters like Nibbles, Dip It, Noodles and Nuts and Family Style. Omnivores, vegetarians and vegans alike will delight in dishes both simple and complex. Culinary cheerleaders for the powerful team of sixteen nuts and seeds featured in the book, Tannenbaum and Tutunjian prove that nuts are so much more than a snack.
Author Notes
Cara Tannenbaum is a chef instructor at the Institute of Culinary Education and the chef/owner of a boutique catering service. She lives in Mamaroneck, New York.
Andrea Tutunjian is the director of education at the Institute of Culinary Education. She lives in Secaucus, New Jersey.
Reviews (2)
Publisher's Weekly Review
Whether readers are vegetarians in search of new ways to incorporate protein and fiber-rich nuts and seeds into their diets or omnivores interested in broadening their culinary horizons, culinary instructors Tannenbaum and Tutunjian offer more than 250 recipes, highlighting the versatility of almonds, hazelnuts, pumpkin seeds and the like. Expected fare such as roasted nuts, granola, hummus, and moles are included, but the authors offer much more than pesto and veggie burgers-their imaginative dishes includes a Spanish almond gazpacho that calls for Marcona almonds; toasted almond ice cream popsicles; and a creamy vegetable casserole with a crunchy hazelnut topping. Emulsified cashews, for example, are used to add body and richness to a cauliflower chowder as well as Vatapa, a Brazilian fish stew redolent with ginger, jalapenos and coconut; poppy seeds are added to cooked noodles caramelized onions for Hungarian Poppy Noodles; and chopped pecans are used to deepen the flavor of barbecued beans. A smart blend of toothsome and approachable recipes, this volume gives readers plenty of options for all times of the day as well as appetites. (Aug.) (c) Copyright PWxyz, LLC. All rights reserved.
Library Journal Review
Tannenbaum and Tutunjian met while working as chef instructors at the Institute of Culinary Education in New York City. Combining their shared passion for cooking with nuts and seeds, they've produced a comprehensive cookbook that clarifies the differences among nuts, seeds, and legumes and includes recipes for both ubiquitous and uncommon basics, snacks, small plates, and meals (e.g., almond milk, honey-roasted mixed nuts, hazelnut sour cream Belgian waffles, braised short ribs with sweet potatoes, prunes, and chestnuts). The authors achieve a great balance of meaty and meatless recipes, and their many variations on spiced bar nuts, savory crackers, dips, and desserts are invaluable for entertaining. Raw and toasted nuts and seeds enhance the flavor, texture, and nutritional value of these recipes, which incorporate them as coatings, toppings, thickeners, alternatives to wheat flour, and more. VERDICT An original and broadly focused cookbook in which nuts and seeds are more than a novelty. Highly recommended and an excellent complement to Susan Herrmann Loomis's Nuts in the Kitchen. (c) Copyright 2014. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
