Pecans from Soup to Nuts

By Keith Courrege and Marcelle Bienvenu

Book Overview

"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.

• Format: Hardcover
• Language: English
• ISBN: 1589806484
• ISBN13: 9781589806481
• Release Date: September 2009
• Publisher: Pelican Publishing Company
• Length: 128 Pages
• Weight: 1.44 lbs.
• Dimensions: 0.7" x 8.1" x 9.3"