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.


About the Author
Kathleen Purvis is food editor of the Charlotte Observer and a member of the Southern Foodways Alliance, the Association of Food Journalists, and the James Beard Foundation.

Reviews
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
|""Kathleen Purvis is one of the South's finest food writers and in Pecans, she celebrates one of the region's most distinctive ingredients. If you are a pecan lover, as I am, you will find this collection of approachable recipes and entertaining lore invaluable.""--Karen Barker, author of Sweet Stuff: Karen Barker's American Desserts




Book Information
ISBN 9780807835791
Author Kathleen Purvis
Format Hardback
Page Count 104
Imprint The University of North Carolina Press
Publisher The University of North Carolina Press
Weight(grams) 321g