On Chestnuts: The Trees and Their Seeds
Author: Ria Loohuizen
"Here is a book about the Horse Chestnut and Sweet Chestnut for healing and eating. In England the horse chestnut or conker is a much-loved tree. Its edible cousin, the sweet chestnut, is valued here in winter for a turkey stuffing or a bag of hot nuts from the brazier, but is much less common than in warmer southern climes where is has been an actual staple of the diet of some regions, as well as a crowning delicacy of sweet shops, patisseries and charcuteries." While the horse chestnut is a relative newcomer, not arriving in Europe until the 16th century, the sweet chestnut, originating in Asia Minor, has been with us since the earliest classical times. Both species have medical healing properties though conkers are useless in the kitchen. For the sweet chestnut, Ria Loohuizen includes about 50 recipes for things as varied as terrine of chestnuts and wild mushrooms, a breast of duck with chestnuts, pancakes made with chestnut flour, and the famous Italian chestnut cake castagnaccio. She also gives useful hints about roasting nuts on an open fire, choosing fresh nuts in the market-place, grinding chestnut flour, and making that best of all sweetmeats, marrons glaces.
See also: Great Southern Wild Game Cookbook or Mollie Katzens Vegetable Heaven
Sauvignon Blanc (Wine Made Easy Series)
Author: Susy Atkins
Sauvignon Blanc is the chameleon of the wine world. From Sancerre in the heart of the Loire Valley to the rolling hills of Marlborough in New Zealand, it has established a reputation for producing some of the world's most interesting and enjoyable white wines. Esteemed author Atkins explores this highly regarded variety, covering all aspects of how and where it is grown, the range of styles it makes, and what the wines taste like. Includes useful tips on how to serve.
No comments:
Post a Comment