Pistachio: Savory & Sweet Recipes Inspired by World Cuisines

Bryant (Almonds: Recipes, History, Culture; Pecans: Recipes & History of an American Nut) and Brennan (Salad of the Day), along with photographer Holmes, have produced a gorgeous ode to pistachios. The first section of the book begins with a history of the pistachio and explains that the nut is native to the area that includes Turkey, Iran, Iraq, and Syria and arrived elsewhere in the early 20th century. Today, the United States is the top producer of pistachios. Bryant and Brennan go on to describe how the nut is grown, its nutritional value, and how it should be stored in the kitchen. The recipe portion of the book starts with how to prepare pantry staples such as pistachio flour, milk, and butter, these ingredients will be used in many of the recipes. All of the recipes call for raw, shelled, unsalted pistachios, and both metric and imperial measurements are given. The chapters are divided into breakfast and breads, snacks, salads and sides, main courses, and desserts. The recipes range from the complex (pistachio-flour waffles with pistachio butter and pomegranate syrup) to the simple (dark-chocolate pistachio bark).