Pecans: Recipes & History of an American Nut. Dieser Artikel ist nicht verfügbar.
Sprache: Englisch
Verlag: Rizzoli (edition ), 2019
- Hardcover
- Gebraucht
Anbieter: BooksRun, Philadelphia, PA, USABooksRun
Verkäufer/-in mit 5 Sternen
Verkäufer:in bei ZVAB seit 2. Februar 2016
Nicht verfügbar
Hardcover
Zustand: Gebraucht - Gut
EUR 8,29
Artikelbeschreibung des Verkäufers
With dust jacket. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.
Bestandsnummer des Verkäufers 0847864561-11-1-29
- Titel
- Pecans: Recipes & History of an American Nut
- Autor
- Bryant, Barbara; Fentress, Betsy
- Verlag
- Rizzoli (edition )
- Erscheinungsjahr
- 2019
- Zustand
- Very Good
- Schutzumschlag
- Schutzumschlag
- Einband
- Hardcover
- Sprache
- Englisch
- ISBN-10
- 0847864561
- ISBN-13
- 9780847864560
The first high-quality illustrated cookbook devoted to pecans in everyday recipes, from salads and snacks to smoothies and sauces.
A delicious superfood, the pecan is quintessentially American but also an international favorite, prized for its buttery flavor and abundant fiber, protein, and vitamins. Pecans gives the underrated nut its due with sixty recipes inspired by global flavors and regional traditions, plus sidebars from chefs and writers such as Vivian Howard, Virginia Willis, Gerard Craft, Nathalie Dupree, Sandra Gutierrez, Lois Ellen Frank, Wendell Brock, and Janet Fletcher.
Dishes run the gamut from breakfasts and baked goods to sauces and entrées, showcasing the pecan's delicious versatility in original recipes, including Pecan, Pineapple, and Lemon Sunrise Smoothies; Fried Pecan-Coated Oysters with Old Bay Remoulade; Penne with Turnips and Turnip Green-Pecan Pesto; Stir-Fried Pecan Kung Pao Chicken; and Mexican Dark Chocolate Pecan Shortbread Tart.
A delicious superfood, the pecan is quintessentially American but also an international favorite, prized for its buttery flavor and abundant fiber, protein, and vitamins. Pecans gives the underrated nut its due with sixty recipes inspired by global flavors and regional traditions, plus sidebars from chefs and writers such as Vivian Howard, Virginia Willis, Gerard Craft, Nathalie Dupree, Sandra Gutierrez, Lois Ellen Frank, Wendell Brock, and Janet Fletcher.
Dishes run the gamut from breakfasts and baked goods to sauces and entrées, showcasing the pecan's delicious versatility in original recipes, including Pecan, Pineapple, and Lemon Sunrise Smoothies; Fried Pecan-Coated Oysters with Old Bay Remoulade; Penne with Turnips and Turnip Green-Pecan Pesto; Stir-Fried Pecan Kung Pao Chicken; and Mexican Dark Chocolate Pecan Shortbread Tart.
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Über die Autorin bzw. den Autor
Barbara Bryant, a philanthropist, and Betsy Fentress, a professional writer, editor, and baker, have previously collaborated on The Bryant Family Vineyard Cookbook and Almonds: Recipes, History, Culture.
Rebecca Lang is an award-winning food writer, cooking instructor, and television personality. Her books include The Southern Vegetable Book and Fried Chicken.
Rebecca Lang is an award-winning food writer, cooking instructor, and television personality. Her books include The Southern Vegetable Book and Fried Chicken.
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