Pistachio
Savory & Sweet Recipes Inspired by World Cuisines
41 of 41 copies available
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 dessertsâsuch 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 Pistachiosâthis 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.
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Creators
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Publisher
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Release date
September 26, 2023 -
Formats
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OverDrive Read
- ISBN: 9798887071107
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EPUB ebook
- ISBN: 9798887071107
- File size: 45134 KB
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Languages
- English
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Reviews
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June 10, 2024
Bryant (Almonds: Recipes, History, Culture; Pecans: Recipes & History of an American Nut) and Brennan (Salad of the Day), along with photographer Holmes, have produced a gorgeous ode to pistachios. The first section of the book begins with a history of the pistachio and explains that the nut is native to the area that includes Turkey, Iran, Iraq, and Syria and arrived elsewhere in the early 20th century. Today, the United States is the top producer of pistachios. Bryant and Brennan go on to describe how the nut is grown, its nutritional value, and how it should be stored in the kitchen. The recipe portion of the book starts with how to prepare pantry staples such as pistachio flour, milk, and butter, these ingredients will be used in many of the recipes. All of the recipes call for raw, shelled, unsalted pistachios, and both metric and imperial measurements are given. The chapters are divided into breakfast and breads, snacks, salads and sides, main courses, and desserts. The recipes range from the complex (pistachio-flour waffles with pistachio butter and pomegranate syrup) to the simple (dark-chocolate pistachio bark). VERDICT Recommended for cooks who want to explore the many delicious uses of the pistachio beyond eating them out of hand.--Stacey Marien
Copyright 2024 Library Journal, LLC Used with permission.
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