PERHAPS A GIFT VOUCHER FOR MUM?: MOTHER'S DAY
Barbara Bryant is the coauthor of The Bryant Family Vineyard Cookbook; Almonds: Recipes, History, Culture; and Pecans: Recipes & History of an American Nut. Bryant splits her time between St. Louis and Palm Beach. Georgeanne Brennan is an award-winning food writer, cooking instructor, and author of more than 25 cookbooks, including the James Beard Award–winning The Food and Flavors of Haute Provence, and her bestselling food memoir, A Pig in Provence. Her writing has also been featured in the San Francisco Chronicle, the New York Times, Bon Appétit, and the Wall Street Journal, among others. She lives in Winters, California. Robert Holmes is widely acknowledged as one of the world’s finest travel and food photographers. His work has appeared in virtually every major travel magazine, and his more than forty books include the Wine Country Table; Passion for Pinot; Almonds: Recipes, History, Culture; and Cooking with the Seasons at Rancho La Puerta.
“I’m nuts for pistachios, and thrilled to welcome this vibrant collection of recipes that showcases this versatile nut. From crispy Pistachio-Fennel Crackers and Cumin-Roasted Cocktail Pistachios, to pistachio-studded Persian rice fragrant with saffron and Sicilian cannoli and French pistachio financiers, this ode to the much-beloved pistachio offers recipes for appetizers, salads, main courses—and, of course, delicious desserts. If you love pistachios as much as I do, you’ll want to add this gorgeously photographed book to your collection.” * DAVID LEBOVITZ, New York Times–bestselling author and chef * “I dare you to page through this beautifully illustrated book without wanting to rush to the kitchen and start cooking. I immediately bookmarked the Pistachio-Date Nut Bread, Grilled Little Gem Salad—that avocado and pistachio dressing!—pistachio pesto, Afghan-style chicken, and every one of the desserts. You may have liked the elegant nut before, but you’ll love it the instant you start reading this book.” * DORIE GREENSPAN, James Beard Award–winning and New York Times–bestselling cookbook author *
