Our Own IPPY Award!

We are so pleased to announce that Almonds: Recipes, History, Culture is the proud recipient of a 2015 silver Indpependent Publisher Book Award (IPPY). What are the IPPYs? Established in 1996, the Independent Publisher Book Awards is a “broad-based, unaffiliated awards program open to all members of the independent publishing industry. The awards are intended to bring increased recognition to the thousands of exemplary independent, university, and self-published titles produced each year, and reward those who exhibit the courage, innovation, and creativity to bring about change in the world of publishing.” Special thanks to Jenny Barry for her gorgeous book design and Linda Balslev for he fatnastic recipes. You can view more of Jenny’s work at Jennifer Barry Design. , and be sure to check out Linda’s blog,...

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Salted Almond Butter Cookies with Chocolate Chunks...

Looking for something sweet and deliciously different to welcome fall? These cookies are one of our favorite recipes from Almonds: Recipes, History, Culture. They’re perfect for a crowd and a wonderful alternative to your average chocolate chip cookie. Fresh, creamy butter flecked with fleur de sel is a luxurious European tradition, often enjoyed slathered on a fresh baguette. Sea salt loves sugar, balancing sweetness and prodding us to have more. In this recipe, flakes of fleur de sel are whipped into the cookie batter, where they remain intact, complementing the golden flavor of the almond butter and studding the dough with tiny, crunchy bursts of salt. 1¾ cups (255 g) unbleached all-purpose flour 2 teaspoons baking soda ½ teaspoon salt 1 cup (225 g) unsalted butter, softened 1 cup (220 g) firmly packed dark brown sugar ¾ cup (180 g) granulated...

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Cooking Demo: Asian Citrus and Almond Slaw...

Co-Author Betsy Fentress appeared on Saint Louis’ FOX2 KTVI-TV to talk about the book and give a live cooking demonstration. She enlisted hosts Margie Ellisor and Tim Ezell to help her mix up some Asian Citrus and Almond Slaw. You can see the full video here, and of course you can buy the book with all of the recipes, culture and history here Asian Citrus and Almond Slaw Sliced almonds are perfectly at home in crispy coleslaws. They add a delicate nutty note to the tangle of cabbage, peppers, and carrots. In this light Asian coleslaw, citrus juice and sesame oil replace mayonnaise, while ginger and chile add heat and bite. Dressing 1 clove garlic, minced 2 tablespoons rice wine vinegar 2 tablespoons fresh lime juice 2 tablespoons fresh orange juice 2 tablespoons Asian sesame oil 2 teaspoons...

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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 a richly illustrated new cookbook comprised of over 60 photo-illustrated recipes inspired by cuisines from around the world. This lavishly produced volume is not only timely, but sure to appeal to health-conscious cooks and food lovers of world cuisines alike. Included in this 165-page book devoted to almonds: History Ancient origins as a nutritional powerhouse Earliest cultivated goods, transported and traded from continent to continent for thousands of years Used in food, cosmetics, medicines Artistic inspiration from Egyptian tomb drawings to Vincent Van Gogh Symbol of fertility and divine approval Nutrition Rich in vitamins, minerals, fiber Key component to a healthy diet Handful a day shown to reduce risk of heart attacks, lower cholesterol, Protect against...

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Crispy Oven-Fried Chicken

Winter or summer, this chicken is lovely in any weather, and paired with our Asian Citrus and Almond Slaw and Salted Almond Butter Cookies with Chocolate Chunks you are ready to greet any new season! All of our recipes, and the history to go with them, can be found in the full book, Almonds: Recipes History Culture, available now. And you can keep up with us and the latest news in almonds and food at our Facebook page: Follow us! Ground almonds, grated cheese, and breadcrumbs create a crisp and tasty coating for chicken in this healthful preparation – a winner for any picnic. Feel free to use drumsticks, breasts or thighs for this recipe and adjust the cooking time accordingly. ½ cup (2 oz/60 g) finely ground blanched almonds ½ cup (60 g) panko (Japanese breadcrumbs)...

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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 instance, cookbooks that start with “equipment needed”, “ingredients”, or “useful gadgets” just make me roll my eyes to the ceiling and skip those pages without feeling guilty. Not the case in this book. I savored each paragraph and could not put the book down.  The photos in the introduction are spectacular, and that quality is maintained throughout the whole book, almost every single recipe has a photo that goes along with it.” Gourmantic: “From starters such as Almond-stuffed Dates with Bacon to healthy salads such as the Winter Kale and Quinoa Salad with Carrots and Raisins, and on to dishes from the Land and seas with Lamb Tagine and Catalan Fish Stew with Chorizo, Fennel, and Almond Picada,...

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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 – Recipes History Culture and prepare Asian Citrus and Almond Slaw (pictured) on camera. She’ll have lots of other food from the book on display with her as well, so tune in and learn more about this fabulous book – which, we have already told you, would make a wonderful Easter or Mother’s Day gift. Tune in or set your Tivo or DVR!! This is not to be...

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Almonds are on Fire, says Mark Jansen...

Blue Diamond Almonds CEO Mark Jansen told FoodNavigator-USA that “almonds are on fire,” with double-digit sales growth in all categories. California’s almond production has doubled over the last ten years, and quadruped over the last thirty. The 2013 harvest exceeded estimates, weighing in at a staggering 2 billion pounds. Did we see this coming? Of course we did. But even we were surprised to learn that almonds are the #1 nut in all new snack products launched in North America. And while we do love ready-to-eat almond products, something off the shelf in the market is no match for cooking with almonds from scratch. That’s why we wrote our book, which is full of recipes for food you won’t find in any store....

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Photos: Processing

In 2011, Barbara and Betsy followed the almonds from the field to the processing plant. All photographs by Barbara...

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