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The Book of Edible Nuts Full Description

This unique book takes a fascinating look at the natural history of nuts--their evolution in the world's food supply, and their botany, ecology, and cultivation. The author, an economic botanist and experienced nut grower, highlights his informative and highly readable text with tasty recipes and 370 photographs and illustrations. The Book of Edible Nuts discusses almonds, Brazil nuts, cashews, chestnuts, coconuts, filberts, macadamia nuts, peanuts, pecans, pistachios, sunflower seeds, and walnuts; a supplementary section describes the characteristics of 30 other nuts. A bibliography, recipe index, glossary, and general index round out this definitive work on the subject and a treasured reference for any kitchen or library.