The book discusses almonds, Brazil nuts, cashews, chestnuts, coconuts, filberts, macadamia nuts, peanuts, pecans, pistachios, sunflower seeds, and walnuts; a supplementary section describes the characteristics of 30 other nuts. A bibliography, recipe index, glossary, and general index round out this definitive work on the subject and a treasured reference for any kitchen or library.
Demonstrates how healthy eating can be both fun and appetizing, while sharing engaging facts about seeds and providing an additional section on how to help nut-sensitive friends stay safe.
Edible wild plants, mushrooms, fruits, and nuts grow along roadsides, amid country fields, and in urban parks. All manner of leafy greens, mushrooms, and herbs that command hefty prices at the market are bountiful outdoors and free for the taking. But to enjoy them, one must know when to harvest and how to recognize, prepare, and eat them. The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts provides everything one needs to know about the most commonly found wild foods—going beyond a field guide’s basic description to provide folklore and mouth-watering recipes for each entry, such as wild asparagus pizza, fiddlehead soup, blackberry mousse, and elderberry pie. This fully illustrated guide is the perfect companion for hikers, campers, and anyone who enjoys eating the good food of the earth. With it in hand, nature lovers will never take another hike without casting their eyes about with dinner in mind.
From almonds and pecans to pistachios, cashews, and macadamias, nuts are as basic as food gets—just pop them out of the shell and into your mouth. The original health food, the vitamin-packed nut is now used industrially, in confectionary, and in all sorts of cooking. The first book to tell the full story of how nuts came to be in almost everything, Nuts takes readers on a gastronomic, botanical, and cultural tour of the world. Tracking these fruits and seeds through cultivation, harvesting, processing, and consumption—or non-consumption, in the case of those with nut allergies—award-winning food writer Ken Albala provides a fascinating account on how they have been cooked, prepared, and exploited. He reveals the social and cultural meaning of nuts during various periods in history, while also immersing us in their modern uses. Packing scrumptious recipes, surprising facts, and fascinating nuggets inside its hardcover shell, this entertaining and informative book will delight lovers of almonds, hazelnuts, chestnuts, and more.
New England's diverse geography overflows with many types of edible plants. Through the seasons, this forager's paradise offers a continually changing list of wild, harvestable treasures. Nuts and Berries of New England guides you to the edible wild foods and healthful herbs of the Northeast. This valuable reference guide will help you identify and appreciate the wild bounty of New England. Inside you'll find: detailed descriptions for 25 edible nuts and berries; tips on finding, preparing and consuming them. Use Nuts and Berries of New England as a field guide or as a delightful armchair read. No matter what you're looking for, this guide will enhance your next backpacking trip or easy stroll around the garden, and may just provide some new favorites for your dinner table.
Presents a season-by-season guide to the identification, harvest, and preparation of more than two hundred common edible plants to be found in the wild.