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Pistachio: Savory & Sweet Recipes Inspired by World Cuisines (Hardcover) (ISBN-13: 9781949480313)
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Georgeanne Brennan
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Books
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Description
xFrom prolific James Beard Award-winning author Georgeanne Brennan, along with Barbara Bryant, the first cookbook devoted to the versatility of the pistachio nut, featuring 60 sweet and savory recipes Pistachio: Savory & Sweet Recipes Inspired by World Cuisines celebrates the striking flavor of this jewellike, delectable nut. With over 60 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 desserts--such 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 Pistachios--this 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. Includes Color Photographs by Robert Holmes
Author: Georgeanne Brennan, Barbara Bryant
ISBN-10: 1949480313
ISBN-13: 9781949480313
Publisher: Harry N. Abrams
Language: English
Published: 09/26/2023
Pages: 160
Format: Hardcover
Weight: 1.75lbs
Size: 8.03h x 8.82w x 0.79d
Author: Georgeanne Brennan, Barbara Bryant
ISBN-10: 1949480313
ISBN-13: 9781949480313
Publisher: Harry N. Abrams
Language: English
Published: 09/26/2023
Pages: 160
Format: Hardcover
Weight: 1.75lbs
Size: 8.03h x 8.82w x 0.79d
By Georgeanne Brennan
xBarbara 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 Award-winning 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 App騁it, and the Wall Street Journal, among others. She lives in Winters, California.
Robert Holmes is widely acknowledged as one of the world's 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.
Georgeanne Brennan is an award-winning food writer, cooking instructor, and author of more than 25 cookbooks, including the James Beard Award-winning 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 App騁it, and the Wall Street Journal, among others. She lives in Winters, California.
Robert Holmes is widely acknowledged as one of the world's 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.
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