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Dimensions:
197 × 120 × 15 mm
128 pages
Format:
Hardback
ISBN:
9781780232829
Illustrations:
53 illustrations, 51 in colour
Published:
01 Apr 2014
Series:
Edible

Nuts A Global History Ken Albala

From almonds and pecans to pistachios, cashews and macadamias, nuts are as basic as food gets – just pop them out of the shell and into your mouth. The original health food, the vitamin-packed nut is now used industrially in confectionery and in all sorts of cooking. The first book to tell the full story of how nuts came to be in almost everything, Nuts takes readers on a gastronomic, botanical and cultural tour of the world.



After tackling the surprisingly difficult problem of defining a nut – some foods we think of as nuts are actually seeds and some are fruits – award-winning food writer Ken Albala provides a fascinating account of how nuts have been cooked, prepared and exploited through history and around the world, from cultivation and harvesting to processing and consumption – or non-consumption, in the case of those with nut allergies. With scrumptious recipes, surprising facts and fascinating nuggets inside, this entertaining and informative book will delight lovers of almonds, hazelnuts, chestnuts and more.

‘Nuts is lavishly and attractively illustrated and makes entertaining, though all too brief, reading.’ — Growing Green International


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Ken Albala is Professor of History at the University of the Pacific, California. He is the author of many books, including Cooking in Europe: 1250-1650 (2006), The Banquet: Dining in the Great Courts of Late Renaissance Europe (2007), Beans: A History (2007) and Pancake: A Global History(Reaktion, 2008)

Introduction
1. What is a Nut?
2. Nuts to Chew
3. Nuts in Cooking
4. Nuts Familiar and Exotic
5. Nuts in Sweets, Snacks and Junk Food
6. The Modern Industry

Recipes
References
Select Bibliography
Websites and Associations
Photo Acknowledgements
Index