Book Review

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 of review.)

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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