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Nuts in the Kitchen: More Than 100 Recipes for Every Taste and Occasion
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Nuts in the Kitchen: More Than 100 Recipes for Every Taste and Occasion

by Susan Herrmann Loomis
 

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“When it comes to recipes, Ms. Loomis delivers.”
Wall Street Journal

 

Go nutty with Nuts in the Kitchen! Internationally renowned food expert Susan Herrmann Loomis has put together a comprehensive collection of more than 100 nut recipes for every meal and every taste. The owner and operator of the On Rue Tatin

Overview

“When it comes to recipes, Ms. Loomis delivers.”
Wall Street Journal

 

Go nutty with Nuts in the Kitchen! Internationally renowned food expert Susan Herrmann Loomis has put together a comprehensive collection of more than 100 nut recipes for every meal and every taste. The owner and operator of the On Rue Tatin

cooking school in Normandy, France, and author of Cooking at Home on Rue Tatin, Loomis takes nutritious, delicious nuts beyond the bowl and into appetizers, salads, main courses, and desserts. Nuts in the Kitchen is an omnivore’s delight—a treat for vegetarians, vegans, and health-conscious eaters looking for balanced diets rich in flavor—offering a host of surprising, sophisticated, wonderfully inventive new uses for this delectable, protein-packed ingredient.

Editorial Reviews

Library Journal
Loomis (Cooking at Home on Rue Tatin) owns and operates On Rue Tatin, a cooking school in Normandy, France. Here, she discusses nut allergies and nutritional information about different nuts and seeds, and shares recipes for both vegetarians and meat eaters—e.g., Green Beans, White Peaches, and Almonds and Lamb and Apples with Pistachios—which list resources for hard-to-find items and the originating country and chef. Libraries should also consider Keith Courrégé and Marcelle Bienvenu's Pecans from Soups to Nuts.

Product Details

ISBN-13:
9780061235016
Publisher:
HarperCollins Publishers
Publication date:
04/27/2010
Pages:
247
Sales rank:
461,682
Product dimensions:
7.30(w) x 9.00(h) x 0.80(d)

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Meet the Author

Susan Herrmann Loomis is the author of eight books, including six cookbooks. She is a regular contributor to Bon Appétit, Cooking Light, Food & Wine, and the New York Times. She owns and operates On Rue Tatin, a cooking school in Normandy, France.

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