Scrumptious recipes for appetizers, entrees, and dessertsFrom the anatomy of a nut to the history of the almond in world culture, the cultivation of almond orchards in California, and nutrition provided by a favorite nut, Bryant and Fentress provide a wealth of information about the versatile, high-protein, dietfriendly almond.Try Soba Noodles with Spicy Almond Butter Sauce; Almond-Crusted Pork Chops with Sweet-and-Sour Apricot Glaze; Lamb Tagine with Apricots, Almonds and Honey; Almond Florentine Cookies; Chocolate-Amaretto Torte; Moroccan Rice Pudding; and classic Chocolate-Almond Bark.Barbara Bryant is president of Watermark Foundation. She is the coauthor of The Bryant Family Vineyard Cookbook (Andrews McMeel, 2009). Barbara is also the founder and president of Watermark, Ltd.
