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Diane Publishing Books
Jean-Luc Toussaint (au) (ph); Betsy Draine (tr); Michael Hinden (tr)
Walnuts, today hailed as a healthful addition to modern diets, have long been a staple of classic French cuisine. Originally published in France as “La Noix,” here is a charming collection of over 100 recipes. The book highlights the walnut’s flexibility and heartiness in salads and condiments, as a accompaniment to hearty entrees, alongside garden vegetables, in pastries and confections, and even in liqueurs. The introduction offers a fascinating history of the walnut, with a glimpse into the culture of rural France. “A warm tribute to the inimitable walnut, the palate, and the hearty people of Perigord, where a bag of walnuts hanging from a kitchen ceiling beam means that there are plenty of the nuts for all to share.” Full-color illustrations.
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