Pecans: A Savor the South Cookbook – Purvis, Kathleen – Hardcover

$20.00

Show me a recipe with pecans, and I have to try it.” Attributing her own love of this American nut to the state of her birth–Georgia is the nation’s leader in growing pecans–and to the happy fact that her mother “hardly made a cookie, candy, or pan of Sunday dressing without them,” Kathleen Purvis teaches readers how to find, store, cook, and completely enjoy this southern delicacy. Pecans includes fifty-two recipes, ranging from traditional to inventive, from uniquely southern to distinctly international, including Bourbon-Orange Pecans, Buttermilk-Pecan Chicken, Pecan Pralines, and Leche Quemada.
In addition to the recipes, Purvis delights readers with the pecan’s culinary history and its intimate connections with southern culture and foodways. Headnotes for the recipes offer humorous personal stories as well as preparation tips such as how to choose accompanying cheeses.

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SKU: 9780807835791 Category:

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A book for readers who can’t get enough of pecans.–Library Journal

The food editor of the Charlotte Observer, Purvis follows a familiar format with 52 recipes, a chatty preface, and conversational notes about every dish. Who could not laugh out loud over [Purvis’s] story of a consumer looking for pecan meats, insistent that just plain old pecans wouldn’t do?–Booklist

SAVOR THE SOUTH–designed to give Dixie’s most time-honored ingredients their due.–Garden & Gun

[Pecans and Buttermilk] are clearly written and easy to follow. . . . Both books offer an enticing mix of recipes.–Baton RougeAdvocate

Make it Southern. [SAVOR THE SOUTH] explores and celebrates Southern ingredients and cooking.–Raleigh News & Observer

Recipes are well-written, easy to follow, and broken into nice, neat chapters. . . . Pack this little book in a box. . . and ship it to your favorite cook. You’ll be a holiday hero.–Austin Chronicle

Versatile, grounded, homey, and elegant when necessary, Southern cooking is always appealing and appropriate. These books will get you started.–Appetite for Books

[A] paean to pecans. . . . yum.–Atlanta Journal-Constitution Best of 2012

A joyful–and very tasty–tribute to the ubiquitous Southern nut.–Star Tribune

A joyful–and very tasty–tribute to the ubiquitous Southern nut.–Grand Forks Herald

One of the foremost voices in southern food writing celebrates the South’s iconic nut–and does it proud.–Damon Lee Fowler, author of Classical Southern Cooking and The Savannah Cookbook

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