Pistachio: Savory & Sweet Recipes Inspired by World Cuisines

(Hardback)

Publishing Details

Classifications

Physical Properties

Description

Pistachio: Savory & Sweet Recipes Inspired by World Cuisines celebrates the striking flavor of the jewel-like, delectable nut. With over sixty recipes, authors Barbara Bryant and Georgeanne Brennan draw inspiration from the culinary traditions of Turkey, Iran, Afghanistan, North Africa, Italy, Greece, Spain, France, and the Middle East, giving the dishes a contemporary spin. Serving up a feast of snacks, breakfasts, sides, mains, and dessertssuch as Pistachio Flour Waffles with Pistachio Butter and Pomegranate Syrup, Cumin-Roasted Cocktail Pistachios, Grilled Zucchini Skewers with Pistachio Dukkah, Chicken Milanese with Pistachio-Parmesan Crust, Pistachio Butter-Basted Shrimp Tacos, Pistachio Ice Cream Sandwiches, Pistachio Nut Tart, and Baklava with Pistachiosthis stunning collection of recipes highlights the taste and flexibility of the pistachio. In addition to exploring their culinary history and nutritional value, the authors also provide tips on how to toast and store the nut, as well as how to make your own staples, such as pistachio flour, butter, milk, and paste. With Pistachio, you will discover the rich and complex world of flavor that takes this ancient delicacy from the snack bowl to center stage.

Reviews

Im nuts for pistachios, and thrilled to welcome this vibrant collection of recipes that showcases this versatile nut. From crispy Pistachio-Fennel Crackers and Cumin-Roasted Cocktail Pistachios, to pistachio-studded Persian rice fragrant with saffron and Sicilian cannoli and French pistachio financiers, this ode to the much-beloved pistachio offers recipes for appetizers, salads, main coursesand, of course, delicious desserts. If you love pistachios as much as I do, youll want to add this gorgeously photographed book to your collection. * DAVID LEBOVITZ, New York Timesbestselling author and chef *
I dare you to page through this beautifully illustrated book without wanting to rush to the kitchen and start cooking. I immediately bookmarked the Pistachio-Date Nut Bread, Grilled Little Gem Saladthat avocado and pistachio dressing!pistachio pesto, Afghan-style chicken, and every one of the desserts. You may have liked the elegant nut before, but youll love it the instant you start reading this book. * DORIE GREENSPAN, James Beard Awardwinning and New York Timesbestselling cookbook author *

Author Bio

Barbara Bryant is the coauthor of The Bryant Family Vineyard Cookbook; Almonds: Recipes, History, Culture; and Pecans: Recipes & History of an American Nut. Bryant splits her time between St. Louis and Palm Beach.
Georgeanne Brennan is an award-winning food writer, cooking instructor, and author of more than 25 cookbooks, including the James Beard Awardwinning The Food and Flavors of Haute Provence, and her bestselling food memoir, A Pig in Provence. Her writing has also been featured in the San Francisco Chronicle, the New York Times, Bon Apptit, and the Wall Street Journal, among others. She lives in Winters, California.
Robert Holmes is widely acknowledged as one of the worlds finest travel and food photographers. His work has appeared in virtually every major travel magazine, and his more than forty books include the Wine Country Table; Passion for Pinot; Almonds: Recipes, History, Culture; and Cooking with the Seasons at Rancho La Puerta.