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1996, Thomas Payne, “17: Nuts”, in Laszlo Somogyi, Diane M. Barrett, Y. H. Hui, editors, Processing Fruits, page 529:
In some countries, cashews continue to be cracked manually although cracking machinery and other shelling mechanisms have been introduced.
2004, Frederic Rosengarten, Jr., The Book of Edible Nuts, page 46:
The bland cashew is a fitting substitute for higher priced almonds to extend the nut texture. In baking, however, almonds are more suitable for cake decoration than cashews.
2010, Dick Logue, 500 Low Glycemic Index Recipes, page 413:
This is a spicy variation of Kung Pao Chicken using cashews rather than the more common peanuts.
