I've said it before and I'll say it again - anything written by Kathleen Purvis is likely food writing gold, so it's worth your time to read her books.
From the Publisher:
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 a reporter, editor and columnist for The Charlotte Observer, specializing in food coverage. She has more than 30 years' experience in newspapers, and more than 20 years focused on food coverage. She is a longtime member of the Association of Food Journalists and the Southern Foodways Alliance and a committee member for the James Beard Foundation. She specializes in food in the American South.
Release Date: 2012