“Highly recommended for nut lovers and Southern cooks.”
“Sure to be especially welcomed by home cooks during the upcoming holidays.”
––Baton Rouge Advocate
“Captures the versatility of this amazing ingredient with creative recipes for all tastes.”
––Lally Brennan, coproprietor, Commander’s Palace Family of Restaurants
America’s most popular native nut, the pecan offers a wealth of flavors and myriad culinary possibilities. This ultimate nut lover’s guide to the pecan presents more than three dozen recipes for dishes ranging from simple roasted pecans to Pecan Bread Dressing and decadent Pecan Truffles. The featured appetizers, main courses, side dishes, and desserts showcase the nut’s exceptional versatility.
While they are grown from Mexico to the Midwest, pecans have achieved their greatest celebrity in the American South, where vast pecan orchards provide the fodder for the holiday traditions of Pecan Pie and other comforting sweets. These classic dessert recipes provide a sweet finish to this collection’s appealing savory dishes, such as Cheesy Pecan Wafers, Pecan-Ginger Chicken with Pecan-Rice Pilaf, and Stuffed Pork Chops with Asparagus and Pecan Butter.
Sodium free, fiber-rich, and packed with antioxidants, vitamins, and minerals, pecans are not only delicious, but healthful as well. Infused with complete information about harvesting pecans, storing them, and processing them, this elegant and sumptuously photographed collection is sure to satisfy every palate.
About the Authors
The late Keith Courrégé was a celebrated cook in south Louisiana who referred to the pecan as the “Crown Prince of the Nut Kingdom, God’s gift to the South.” He lived in New Iberia, Louisiana.
Marcelle Bienvenu has worked as a contributing editor for magazines and newspapers including Food & Wine, Southern Living, Redbook, and the New York Times. Her articles and recipes are regularly featured in Louisiana Cookin’, CityLife, and the New Orleans Times-Picayune. She lives in St. Martinville, Louisiana.
The family-owned Cane River Pecan Company provides Louisiana pecans straight from the orchard and offers a variety of gourmet flavored pecans and an assortment of sweet pecan treats.
PECANS FROM SOUP TO NUTS
By Keith Courréggé and Marcelle Bienvenu
Foreword by Jady Regard
Photography by Sara Essex
COOKING / Specific Ingredients / General
128 pp. 8 x 9¼
81 photos Index