Nut Book, The - A collection of innovative recipes from the author of The Soup Book
London, Macmillan. 1994, First Edition. (ISBN: 0-333-60635-3) Paperback, 8vo - over 7¾" - 9¾" tall. 200 pages. Drawing on the many ways in which nuts have been used in southern European, Balkan, Near Eastern and Asian cooking, Brigid Allen has created or collected over one hundred recipes, including such original and innovative dishes as Chicken with an Almond and Olive Crust, Curried Almonds, Brazil Nut, Potato Cake, Pear and Apple Tart with Cashew Nuts, Chestnut, Chocolate and Coffee Cream, Roast Barbary Duck with Coconut Stuffing, Hazelnut and Honey Ice Cream, Aubergine and Pistachio Gratin and Walnut and Red Onion Confit Tart;. Good.
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Book number: 25468
GBP 5.00 [Appr.: EURO 6 US$ 6.92 | JP¥ 753]
Keywords: Cookery Nut Duck Chocolate Tart Curries Chicken Pistachio 0333606353