PublishedPrestel Publishing, June 2022 |
ISBN9783791388373 |
FormatHardcover, 256 pages |
Dimensions24.6cm × 20.3cm × 2.8cm |
Nuts aren't just a healthy snack - they can be the star of delicious, elegant meals every season of the year. Now, blending the latest nutritional research with dozens of beautifully photographed and easy-to-prepare dishes, a vegan chef shows home cooks how to incorporate nuts into every aspect of their diet.
We all know that nuts are a superfood; rich in protein, healthy fats, fiber, and minerals, they make a convenient snack and add crunch to a salad. But the true versatility of nuts as a main ingredient has been underexplored. Organised to honour the gifts of every season, this book kicks off with a spring menu of asparagus with peanuts, chilis, and mango; plunges into summer with a walnut Bolognese on zucchini pasta; celebrates fall's bounty with pumpkin and lentil lasagna filled with cashew bechamel sauce; takes off winter's chill with a no-cheese fondue - and more soups, salads, dips, cakes, breads, and desserts. Each recipe is presented in double-page spreads with gorgeous photographs, a list of kitchen equipment, and tips for serving and substitutions. Schweizer also does a deep dive into a variety of nuts and seeds - from almonds to walnuts, pecans to pepitas - providing not just nutritional information but also in-depth histories, origins, and types of uses. Whether you're a gourmet plant-based cook, or just looking for new ways to benefit from a nutritional powerhouse, these recipes look good, taste great, and will make you feel even better. AUTHOR: Estella Schweizer is a nutritionist and certified "Plant Based Chef." Having run a vegan cafe for many years, she now works as a recipe and product developer for fairfood Freiburg, a company that specializes in Fairtrade nuts. She also teaches vegan cooking and baking classes in Freiburg, Germany, where she lives. 150 colour illustrations
