The Walnut Cookbook - Softcover

Toussaint, Jean-Luc

Softcover

ISBN 10: 0898159482 ISBN 13: 9780898159486

Publisher: Ten Speed Press, 1998

Synopsis

This charming book, originally published in France, pays homage to the simple, fabulous walnut in stylish salads and condiments; as a rustic accompaniment to hearty entr?İes; alongside fresh garden vegetables; in every chic dessert, pastry, and confection imaginable; and even as a flavorful liqueur, highlighted throughout with lovely color photographs.

About this title

From the Author

Remarks by the translators
Preparing this cookbook for an American audience was a labor of love. The author, Jean-Luc Toussaint, is our next door neighbor in the little village of Castelnaud-la-Chapelle in the Perigord region of Southwest France. Together we've tested the recipes and modified them in light of American ingredients and English weights and measures.

Walnuts are a major industry in Perigord, and the variety of dishes that can be built around walnuts is amazing. We've also added a colorful introduction tracing the role of walnuts in the folklore and customs of the region.

Suzanne Hamlin, writing in the November 4, 1998 edition of the New York Times, reviewed our book as follows:

"'The Walnut Cookbook' is a collection of about 100 well-known and not-so known Perigord recipies. Many are unusually appealing, and some (walnut-husk liqueur and walnut-leaf wine) and intriguing. For cooks with a walnut tree, there are even three recipes using green (unripe) walnuts. As translated by Betsy Draine and Michael Hinden, the recipes are marvels of clear writing."

"Mr. Toussaint is a chronicler of the Perigord, so there is plenty of walnut folklore (including, this being France, a little walnut flirting game)."

"I found it difficult to stop testing recipes after the first dozen or so triumphs, which included a Roquefort and walnut omlette; a smoked trout, avocado and walnut salad; a diced cucumber salad with a walnut and yogurt dressing; walnut tapenade; duck with walnut sauce; brandade with walnuts; pork chops with walnut sauce; walnut and grape jam; banana and walnut sherbet; honey-walnut ice cream, and several of the walnut cakes, the gateaux aux noix that seem to be in every bistro and pastry shop in southwest France."

"Usually made without flour, these little disks are rich with butter and walnuts. It's a tossup for the best one in this collection of 14, but my favorite is a deceptively modest walnut, prune and almond cake, just as good for breakfast as it is for ending a dinner party."

We were delighted with the New York Times review, and invite you to sample these interesting and delicious recipes. There are over 125 walnut recipes to choose from.

Betsy Draine and Michael Hinden

Synopsis

This cookbook, originally published in French, pays homage to the walnut in stylish salads and condiments, as a rustic accompaniment to hearty entrees, alongside fresh garden vegetables in every chic dessert, pastry and confection imaginable, and even as a flavourful liqueur.

Edition details

• Publisher: Ten Speed Press
• Publication date: 1998
• Language: English
• ISBN 10: 0898159482
• ISBN 13: 9780898159486
• Binding: Paperback
• Edition number: 1
• Number of pages: 192