The Chestnut Cookbook
by Annie Bhagwandin
Shady Grove Publications, 183 Shady Grove Rd., Onalaska, WA 98570. 1996.
123 pages. $13.45 postage paid.
(Price/availability info may have changed since original publication
Reviewed by Robert Chambers (11/1996)
Many cultures from China to North America have long since
discovered the wholesomeness and diversity of sweet edible chestnuts. In
her second edition of The Chestnut Cookbook, Annie Bhagwandin shares 12
years of experience with this multi-use nut. The book starts with a
nicely written introduction that covers most aspects of the chestnut, but
not in depth. It does focus on planting a grove of chestnuts, harvesting
and storing the nuts and on processing them for use.
The recipes -- 90 in all -- come from all parts of the world and can be
used for all stages of a meal: soups and sauces, side dishes, main
courses, breads and pastas, and desserts. How about a chestnut stir fry --
a tempting mix of chestnuts, bean thread noodles, Shitake mushrooms,
zucchini, bamboo shoots, ginger and soy sauce? Or a chestnut pie that
combines chestnuts, apples, almonds, raisins, and orange zest?
I'm game -- not to make those tempting dishes (I'm not known for my
cooking) but to eat them if someone else does the work.
© Copyright 1996, California Rare Fruit Growers, Inc.
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