In A Nutshell: Cooking And Baking With Nuts And Seeds by Cara TannenbaumIn A Nutshell: Cooking And Baking With Nuts And Seeds by Cara Tannenbaum

In A Nutshell: Cooking And Baking With Nuts And Seeds

byCara Tannenbaum, Andrea Tutunjian

Paperback | February 21, 2017

Pricing and Purchase Info

$25.95

Earn 130 plum® points

Prices and offers may vary in store

Quantity:

In stock online

Ships free on orders over $25

Available in stores

about

The only cookbook of its kind, In a Nutshell is a complete guide to cooking and baking with nuts and seeds. After working for years as instructors at the Institute of Culinary Education, 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 everything from Pumpkin Seed Guacamole to Hazelnut Roulade, In a Nutshell unites the smooth, crunchy, savory, and sweet.

In a Nutshell is organized 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, from Almond-Crusted Mac-and-Cheese to Pistachio Biryiani. 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 happy-hour snack.

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.
Loading
Title:In A Nutshell: Cooking And Baking With Nuts And SeedsFormat:PaperbackDimensions:272 pages, 9.78 × 7.61 × 0.86 inPublished:February 21, 2017Publisher:WW NortonLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0393353885

ISBN - 13:9780393353884

Reviews

Editorial Reviews

A warm and revealing portrait of H.D.’s mentor and friend. — Emily Carter (Saveur)Smartly reflects how people eat today… [T]ake your moles and pestos to a whole new level. — Grant Butler (The Oregonian)The book, with its appropriate title, is surely the most delightful and precious appreciation of Freud’s personality ever likely to be written. Only a fine creative artist could have written it…I can only say that I envy anyone who has not read it, and that it will live as the most enchanting ornament of all the Freudian biographical literature. — Nick Malgieri, author of How to Bake and Nick Malgieri's Perfect PastryAndrea and Cara have complied a rich collection of globally-inspired, nut-centric recipes and useful information that will add unexpected texture, flavor, and flair to any kitchen. With ease and style, In a Nutshell demonstrates how varied, nutritious, and delicious nuts and seeds can be, and how instantly they transform a meal from mundane to magnificent! — Gail Simmons, TV host and author of Talking With My Mouth Full: My Life as a Professional EaterA smart blend of toothsome and approachable recipes, this volume gives readers plenty of options for all times of the day as well as appetites. — Publishers WeeklyThe only cookbook of its kind. . . . Unites the smooth, crunchy, savory, and sweet. — Institute of Culinary EducationAn original and broadly focused cookbook in which nuts and seeds are more than a novelty. Highly recommended. — Library JournalWhen the new book, In a Nutshell, came across my desk I scratched my head in wonder that no one had written a book on nuts before. They add so much to our baked goods and desserts, from simple muffins and quick breads to fancy tortes and cakes. — BakepediaA comprehensive guide to cooking and baking with nuts and seeds. — Better LivingIn a Nutshell is the ultimate culinary guide for using these wonderful, healthful ingredients in inventive, sophisticated, and mouth-watering recipes . . . Whether you are a vegetarian, a vegan, or a meat-eater, you’ll find yourself turning to this book over and over. — South Florida Gourmet Radio