Passion pistache : Marion Chibrard-Burdy

Roasted and enjoyed on their own, incorporated into savory dishes, transformed into a smooth spread, or used as an ingredient in pâtisserie—pistachios reveal remarkably different characteristics depending on how they are prepared.

This book is dedicated entirely to pistachios, presenting 70 sweet and savory recipes that make the most of their vivid color, distinctive aroma, and rich flavor.

The author, Marion Chibrard-Burdy, is a food stylist and cookbook author. She launched her blog The Flying Flour in 2013 and, after working as an art director, turned her focus to food styling and recipe development.

The book begins with essential techniques for working with pistachios, including removing the skins, roasting, and making homemade pistachio paste.

On the savory side, recipes include pizza with pistachio pesto, orange and pistachio salad, and rack of lamb with a fragrant pistachio crust.

The sweet selection features pistachio babka, cookies, ice cream, and many other creations that showcase the nut's rich flavor and vibrant color.

From fundamental preparation techniques to applications in savory cooking and pâtisserie, this book explores the many possibilities of the pistachio and its captivating green hues.