Nuts can be much more than a snack, and here Cara Tannenbaum and Andrea Tutunjian have compiled a diverse cookbook for one of Mother Nature's most versatile and nutritious ingredients. With more than 250 recipes, this guide explores the culinary and cultural history of nuts and seeds in everything from Pumpkin Seed Guacamole to Hazelnut Roulade. Uniting the smooth, crunchy, savory, and sweet, the favorites here include Almond-Crusted Mac-and-Cheese, Triple-Ginger Almonds, Walnut-Parmesan Shortbread, and Orange-Hazelnut Scones.