By Jill Norman
The Bantam Library of Culinary Arts
From back cover:
Roasted and salted or straight from the shell, nuts make a tasty snack by themselves or add delicious dimensions to a wide variety of foods, from main courses to desserts.
The Italians use pine nuts with fish, vegetables, and, of course, in pesto sauce.The Arabs and Turks include honey-drenched nuts, finely chopped, in a profusion of delectable pastries. And in Asia, nuts and their oils have long been regarded as cooking staples. This volume features almonds, pistachios, chestnuts, macadamias, peanuts and many other versatile nuts in a collection of recipes both traditional and exotic, from pecan pie to chicken with cashews.
Used 1st Edition Hardbound w/dust jacket – Very Good condition – small tears in dust jacket, book is Like New
