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By Barbara Bryant & Betsy Fentress. Recipes by Lynda Balslev.

From 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, diet friendly almond.
Scrumptious recipes for appetizers, entrees and desserts lift almonds to new heights.

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.

Preview The Book

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What's Inside

* This is the most comprehensive book on almonds: explore the anatomy, history and nutritional benefits of almond nuts.

* Over 60 recipes- featuring the cuisines of China, India, Lebanon, France, Italy, USA and more.

* Not your ordinary cookbook: From starters to snacks and salads, and from pasta to baked goods, this book will teach you how to use almonds in a variety of new, creative and exceptionally tasty ways, travelling the globe for inspiration.

* Stunning illustrations: This book is extravagantly illustrated with recipe photos produced especially for the book, as well as iconic artworks from the world that feature the beloved nut.

About the authors

Barbara Bryant is president of Watermark  Foundation. She is the coauthor of The Bryant Family Vineyard Cookbook (Andrews McMeel, 2009). Barbara is the founder and president of Watermark, Ltd., the publishing producer of The Bryant Family Vineyard Cookbook.

Betsy Fentress is a professional writer and editor and avid baker. She is the coauthor of The Bryant Family Vineyard Cookbook.
Betsy is the vice-president of Watermark, Ltd. and lives in St. Louis.

Lynda Balslev is an award-winning food writer and recipe developer based in the San Francisco Bay area. She is a regular contributor to NPR’s Kitchen Window and the author of the blog TasteFood—a compilation of more than 400 original recipes inspired by her cooking and travels.

Book Details


160 pages


218 mm x 210 mm


125+ colour images


Hardback with jacket



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