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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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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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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