Nuts: 50 Tasty Recipes, from Crunchy to Creamy and Savory to Sweet

Nuts: 50 Tasty Recipes, from Crunchy to Creamy and Savory to Sweet

As indicated by the Mayo Clinic, nuts are heart solid, contain great fats that lower cholesterol, are stacked with Omega-3s, and are an incredible wellspring of fiber. Harvard Medical School says a small bunch of nuts each day may assist one with living longer. Also, let's be honest—nuts are out and out delectable!

This scrumptious little cookbook is loaded up with 50 delectable nut plans, covering everything from nut spreads and nut milks to sweet and appetizing dishes. Regardless of whether it's acquainting nuts with a new plate of mixed greens or making natively constructed nut margarines and nut drains, the 50 plans in this wonderfully captured cookbook flaunt the numerous prospects of nuts in the kitchen. The book centers around the nine most normally accessible nuts: almonds, cashews, hazelnuts, macadamia nuts, peanuts, walnuts, pine nuts, pistachios, and pecans. Cruncy to rich, savorty to sweet, plans include:

• Nut spreads and nut milks (almond milk is simpler than you might suspect)
• Macadamia Nut Banana Bread
• Gold-Standard Granola
• Williamsburg Peanut Soup
• Ambrosia Fruit Salad with Pistachios
• Grilled Peanut Chicken Skewers
• Candied Pecans
• Chocolate Walnut Bark S'mores
• And more

Eating well never tasted so great!

About the Author
Patrick Evans-Hylton is a trained chef and award-winning food journalist, covering food and foodways through print, radio, television, and online since 1995. He is executive editor of Virginia Wine Lover magazine and food and wine senior editor of Coastal Virginia Magazine.

Due to health issues, I get a lot of the protein in my diet from nuts. Usually, one meal a day has nuts as a component of it. I have been looking for different recipes and different ways to use a wider variety of nuts and I hoped this cookbook would answer my needs. While it did not provide recipes where the nuts were the main component, it did provide a lot of delicious and interesting ways of using nuts as well as invaluable information as to how to choose and utilize nuts on their own. The book has 50 recipes but these include various a large variety of sweets, butters, and snacks. That works for me as I will take the protein where I can. For the most part, the nuts are just an add-on that added flavor or crunch to a dish rather than being the focus of the dish. I especially liked the Pecan-Encusted Port Chops with Bourbon-Maple-Pecan Butter and the Chicken Waldorf Salad roll. A really nice part of the book is the opening explanation of what a variety of “nuts” actually are (turns out that there are several major categories that they fall into.) There is also an explanation of what to look for in a fresh nut. Then he explains how to prepare them (butter, chop, milk, and roast/toast.) I really appreciate that the author then explains in detail how to roast/toast specific nuts as there are differences in treatments. This part of the book is invaluable for me. --Illireader

Nuts: 50 Tasty Recipes, from Crunchy to Creamy and Savory to Sweet by Patrick Evans-Hylton provides a variety of information and usage possibilities on nuts. Chapters include Nuts in a Nutshell, Know Your Nuts, Techniques for Roasting & Toasting Nuts, Spice Blends, Staples, Snacks, “Soups, Salads & Sides”, Meat & Poultry, Seafood, Cookies, and Other Sweets. The recipe chapters start with a title page, a list of recipes in the chapter, followed by the chapter’s recipes. The smallest chapter contains four recipes, while the largest contains thirteen. All the recipes appear to be simple to make and tasty to boot. Images are sprinkled throughout, although not for every recipe and seem to be placed almost at random. There is only one cocktail recipe, the Nutty Fella Martini, in the Other Sweets chapter. I would have liked to see a few more cocktails. The Banana-Cashew-Ginger Freezer Ice Cream recipe could have even been used to provide a recipe for an adult milk shake. There are missed possibilities, however this doesn’t take away from the recipes or the book overall. --LtBeasimer

Quality materials, professional photography, concise wording of recipes and other descriptions, all show a care in making of this beautiful hardcover book. The jacket is sturdy and the binding is well done so that I can easily lay this book open on my kitchen counter and get the pages to lie flat with little effort. The photos make me want to try every recipe, even some of the stranger combinations in the savory category. At the beginning of the book the author takes pains to state and then reiterate for each type of nut (ie. tree nuts) how one should go about either roasting or toasting them (skillet or oven), how to make flavorful nut milks, and gives good advice on storage of nuts and the completed foods, as well as the reasons one should do things the way they are described. I got this book because a friend of mine was touting the benefits of pine nuts and I didn't have a cookbook with any recipes for them. The pine nut bark is one of my favorite recipes so far, as well as the decadent brownies which remind me of Catherine Hepburn's favorite brownie recipe. My food processor is on the fritz, so some of the sauces and spreads will have to wait awhile. Nuts pack so many nutrients that it's worth it to have such a book on my kitchen shelf to remind me to incorporate them into more dishes. --WhereWaldo 

Download Ebook Nuts: 50 Tasty Recipes, from Crunchy to Creamy and Savory to Sweet | 27 Mb | Pages 144 | EPUB | 2015

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