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In a Nutshell: Cooking and Baking With Nuts and Seeds

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by Cara Tannenbaum
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This comprehensive guide to cooking with nuts and seeds features just about every possible type of dish available, from snacks, appetizers, and breakfast foods to soups, vegetarian main dishes, and desserts. Tannenbaum, an instructor at NYC's Institute of Culinary Education, and Tutunjian, who is the director of education there, have ranged across the world's cuisines to offer the likes of a tomato almond tapenade, sautéed flounder with pecan succotash, and a West African peanut and chicken stew called mafa.

Paperback. Color photographs throughout.

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