The pesto cookbook : 116 recipes for creative herb combinations and dishes bursting with flavor

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Title:

The pesto cookbook : 116 recipes for creative herb combinations and dishes bursting with flavor

Author:

Woodier, Olwen, 1942- author.

ISBN:

9781612127651

Physical Description:

217 pages : color illustrations ; 22 cm.

Contents:

A universal tradition -- Making pestos, traditional and beyond. The basil basics ; Expanding the herbal palate -- Pushing the pesto envelope -- Herbed oil purées, mayonnaises, and vinaigrettes -- Cooking with pestos. Salads and soups ; Sides and snacks ; Pastas and grains ; Meat and poultry ; Seafood dishes ; Vegetarian entrées ; Sweet surprises.

Subject Term:

Sauces.

Cooking, Italian.

Genre:

Cookbooks.

Summary:

The classic pesto mixture of basil, garlic, olive oil, nuts, and Parmesan cheese is a popular favorite, but why stop at basil? Unlock the full potential of pesto by introducing into the mix other delicious herbs, including rosemary, mint, parsley, thyme, tarragon, and cilantro. This diverse collection of recipes for fresh pestos, pastes, and purées takes inspiration from cultures beyond Italy, with international delights such as Moroccan Chermoula, Brazilian Tempero Purée, and Peanut-Cilantro Pesto. In addition to 49 pesto recipes, 67 creative recipes for cooking with pesto show off how versatile these simple sauces can be.

Holds:

Available:*

Library	Call Number	Status
Searching... Hardwood Creek Library (Forest Lake)	641.814 WOO	Searching... Unknown
Searching... Oakdale Library	641.814 WOO	Searching... Unknown
Searching... R.H. Stafford Library (Woodbury)	641.814 WOO	Searching... Unknown
Searching... R.H. Stafford Library (Woodbury)	641.814 WOO	Searching... Unknown
Searching... Stillwater Public Library	641.814 WOO	Searching... Unknown

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Summary

Author Notes

Olwen Woodier is the author of six cookbooks, including The Apple Cookbook. A food writer for more than 25 years, she has published articles in the New York Times, Gourmet, Woman's Day, and Family Circle. She teaches cooking classes at her farm in Leesburg, Virginia.

Reviews (2)

Booklist Review

Call it pesto, pistou, puree, paste, or even green sauce, this blend of green herbs and vegetable oil or butter enhances just about every other food it adorns. Americans first became familiar with pesto from its Genoese version: basil, pine nuts, garlic, olive oil, and cheese, all pounded into a slurry. Modern cooks have mostly abandoned the old mortar and pestle in favor of a food processor, which empowers the cook to whirl up a batch of pesto in bare minutes, ready by the time a pot of pasta has been drained into a bowl. Woodier traces the evolution of pestos and their kin across the globe, from Europe to Africa to South America, instructing how to produce variations from all manner of leafy greens, myriad nuts, garlic, and onions. He demonstrates its use on fish, meats, and in stews and soups. Pestos not only dress pasta but also perfume quiches, biscuits, and even cookies.--Knoblauch, Mark Copyright 2018 Booklist

Library Journal Review

Woodier (The Apple Cookbook) shows how easy it is to make pestos, purees, and pastes from big-flavor ingredients such as herbs, greens, cheeses, oils, garlic, and nuts. After a thorough introduction to methods, equipment, troubleshooting, and storage, the author brings together 49 recipes for "pestos" (the term is used broadly) and 67 recipes for cooking with pesto. Cooks of all skill levels can prepare classic Genovese pesto, arugula-parsley chimichurri, tomatillo-sunflower salsa verde, and other tasty condiments used in dishes such as late summer gazpacho, fresh green harissa with beans and cheese, and lobster tails poached in basil-cilantro oil with garlic. VERDICT Highly recommended for kitchen gardeners, CSA members, farmers' market frequenters, and anyone who considers pesto a pantry essential. © Copyright 2018. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Introduction	p. 1
Chapter 1 A Universal Tradition	p. 5
Making Pestos, Traditional and Beyond
Chapter 2 The Basil Basics	p. 23
Chapter 3 Expanding The Herbal Palate	p. 37
Chapter 4 Pushing the Pesto Envelope	p. 57
Chapter 5 Herbed Oil Purees, Mayonnaises, and Vinaigrettes	p. 75
Cooking with Pestos
Chapter 6 Salads and Soups	p. 97
Chapter 7 Sides and Snacks	p. 111
Chapter 8 Pastas and Grains	p. 125
Chapter 9 Meat and Poultry	p. 141
Chapter 10 Seafood Dishes	p. 161
Chapter 11 Vegetarian Entrées	p. 177
Chapter 12 Sweet Surprises	p. 193
Acknowledgments	p. 210
Metric Conversion	p. 211
Index	p. 212

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Summary

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Reviews (2)

Booklist Review

Library Journal Review

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