Salted Almond Butter Cookies w...

Looking for something sweet and deliciously different to welcome fall? These cookies are one of our favorite recipes from Almonds:...

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Cooking Demo: Asian Citrus and...

Co-Author Betsy Fentress appeared on Saint Louis’ FOX2 KTVI-TV to talk about the book and give a live cooking demonstration. She...

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Photos: Harvesting

In 2011, Barbara and Betsy got a first hand look at the almond harvesting process.         When the pods split,...

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About Our Book

Few foods are well-loved, nutritious and versatile as the almond. In Almonds: Recipes, History, Culture, the almond is celebrated in...

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Crispy Oven-Fried Chicken

We don’t know about you, but we’re ready to cover the grill for the season. This chicken is lovely in any weather, and...

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Reviews & Praise

Bewitching Kitchen: “I often skip introductory chapters in cookbooks because I find them for the most part quite boring. For...

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Designer Jenny Barry Wins IACP...

  Congratulations to our designer Jenny Barry, who won  the International Association of Culinary Professionals (IACP) award for...

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Book Signing on April 22!

                        Please join Almonds Co-Authors Barbara Bryant and...

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Almonds on TV on April 17!

Co-author Betsy Fentress will appear on Saint Louis’ FOX2 KTVI-TV tomorrow, Thursday, April 17, at 9am to talk about Almonds –...

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Almonds are on Fire, says Mark...

Blue Diamond Almonds CEO Mark Jansen told FoodNavigator-USA that “almonds are on fire,” with double-digit sales growth in...

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