A Century of Flavor:

The Nielsen Massey family, owners of Chicago-based Nielsen-Massey Vanillas Inc., celebrated their 100th anniversary by publishing A Century of Flavor: Chicago’s Nielsen-Massey Vanillas ($27.95; The Cookbook Marketplace), a vanilla-inspired cookbook featuring 50 sweet and savory recipes culled from the Nielsen family and celebrity chefs. From Crème Brûlée French Toast and Caramelized Pineapple Sauce to Crab Cakes with Vanilla Remoulade and Spicy Tequila Shrimp, each recipe incorporates one or more of Nielsen-Massey’s pure vanillas or other flavorings. Already winning awards, it was recently named the Best Corporate Cookbook in America in the Gourmand World Cookbook competition, and has qualified for a Gourmand Best in the World award.

Descriptions of each Nielsen-Massey product are included to assist you in choosing the perfect flavoring, as well as a quick reference equivalency section for learning when and how to use the various vanilla products interchangeably. The cookbook is peppered with more than 30 interesting and useful fun facts as well as snapshots of vintage photography from the company’s 100-year history. The book’s genius is in proving that there’s a place for vanilla beyond baked goods and desserts. The chapters are On the Side, Now This is Dinner!, Fresh Baked, It’s Always Better with Vanilla, and (Chef) Hats Off to Vanillas, which includes recipes from chefs such as as Rick Bayless, Ina Pinkney, Marcy Goldman, J. Warren and Biagio Settepani.

0 comments