A New Year and a New Book: Almonds – Recipes, History, Culture

Almond Front Cvr FNLsm

My new book: Almonds – Recipes, History, Culture
with Barbara Bryant, Betsy Fentress and photographs by Robert Holmes

I am very excited to share with you the upcoming release of a new cookbook, “Almonds – Recipes, History, Culture” for which I created and developed the recipes. And what perfect timing: With the start of a new year bright with possibilities and resolutions for good luck, good health, and prosperity, there is no better symbol than the almond. Ancient and worldly, almonds have appeared throughout civilization from antiquity to modern times, celebrated as a symbol of good luck, fertility and love. Almonds are also a precious ingredient in myriad cuisines, viewed as a staple and a delicacy and touted as a superfood for their nutritional and health benefits.


This book was a collaboration, born from the inspiration of Barbara Bryant and Betsy Fentress to showcase the timeless almond. My delicious role was the creation of all 60 recipes, taking inspiration from the world’s kitchens including cuisines as far flung as China, India, Lebanon, France, Italy and Mexico and adapting them to the modern kitchen. The book was brought to life under the direction and creative vision of Jennifer Barry and captured by the impeccable photography of Robert Holmes. It takes a village.

06jAlmondMilkGranita_DSC7509modAlmond Granita with Raspberry Syrup

Almonds – Recipes, History, Culture is currently available for pre-order on Amazon, and will be available as of March 1st. Happy reading, happy eating, and happy new year!


All photos by Robert Holmes

18 thoughts on “A New Year and a New Book: Almonds – Recipes, History, Culture

  1. I call this a serious curve ball… 🙂 Just when I told my husband that 2014 would be THE year in which no new cookbooks would enter our home, you do this to me. It is January 2nd, for heaven’s sake!

    All jokes aside, congratulations! I cannot even begin to imagine the amount of work to develop and test all recipes for a cookbook, so I am beyond impressed and very happy for you!

    I will pre-order my copy. Husband doesn’t need to know, does he? 😉

  2. So excited for you Lynda! The new book sounds fabulous!
    BTW: In a fit of pure serendipity I’ve been testing a yeasted bread recipe with a focus on almond flavors!

  3. I am so happy for you, Lynda! I hope this is the beginning of many fruitful collaborations for you, and I wish you and the team of people you worked with much success with this beautiful book. I wish I could buy it, but both Myles and I are allergic to nuts. Sooooo bummed.

  4. The book sounds great. We’ve ordered it already! Lynda is wonderful contributor and serious recipe developer. If you love almonds and you love well tested, delicious recipes, get this book!!

  5. Congratulations, Lynda! I’m so excited for your gorgeous book to come out. What exciting news! I just know you created incredible almond recipes…I’m such a fan of almonds and can’t wait to dive in.

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