In a Nutshell: Cooking and Baking with Nuts and Seeds

Whether readers are vegetarians in search of new ways to incorporate protein and fiber-rich nuts and seeds into their diets or omnivores interested in broadening their culinary horizons, culinary instructors Tannenbaum and Tutunjian offer more than 250 recipes, highlighting the versatility of almonds, hazelnuts, pumpkin seeds and the like. Expected fare such as roasted nuts, granola, hummus, and moles are included, but the authors offer much more than pesto and veggie burgers%E2%80%94their imaginative dishes includes a Spanish almond gazpacho that calls for Marcona almonds; toasted almond ice cream popsicles; and a creamy vegetable casserole with a crunchy hazelnut topping. Emulsified cashews, for example, are used to add body and richness to a cauliflower chowder as well as Vatapa, a Brazilian fish stew redolent with ginger, jalapenos and coconut; poppy seeds are added to cooked noodles caramelized onions for Hungarian Poppy Noodles; and chopped pecans are used to deepen the flavor of barbecued beans. A smart blend of toothsome and approachable recipes, this volume gives readers plenty of options for all times of the day as well as appetites. (Aug.)