Label
All
0
Clear all filters
Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

In Middle-Eastern cooking, pine nuts – the kernels of the Mediterranean stone pine – are used a great deal and often in large amounts. This is all very well in places like Turkey, where pine nuts grow abundantly and are cheap, but a more restrained hand is called for here, where they are very expensive. Don’t be tempted to buy them in bulk to save money, however, since when exposed to the air they rapidly go stale and acquire an unpleasant chemical taste. Store them in the freezer in zip-lock bags. Pine nuts, or pine kernels as they are sometimes known, are essential in a number of classic Mediterranean dishes, notably that linchpin of Italian cuisine, pesto sauce.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title