Synopses & Reviews
"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.
Review
"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
Review
"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
Review
"A book for readers who can't get enough of pecans."
-Library Journal
Review
"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
Review
"Make it Southern. [SAVOR THE SOUTH] explores and celebrates Southern ingredients and cooking."
-Raleigh News and Observer
Review
"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
Review
"[
Pecans and
Buttermilk] are clearly written and easy to follow.... Both books offer an enticing mix of recipes."
-Baton Rouge Advocate
Review
"[A] paean to pecans. . . . yum."
-Atlanta Journal-Constitution Best of 2012
Review
"SAVOR THE SOUTH-designed to give Dixie's most time-honored ingredients their due."
-Garden and Gun
Review
"We love the total immersion in the 'one ingredient' profile."
-Creative Loafing Atlanta
Review
"A joyful--and very tasty--tribute to the ubiquitous Southern nut."
-Grand Forks Herald
Review
"My only complaint with
Pecans? I wanted more. Not only more recipes but also more of the history, legend, and lore that Purvis makes such fun to read."
-Jean Anderson Cooks blog
Synopsis
Kathleen Purvis teaches readers how to find, store, cook, and enjoy pecans, the American nut. 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 and preparation tips.
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.