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"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 the author of
Pecans and
Bourbon in the Savor the South series as well as
Distilling the South, a travel guide to Southern craft distilleries, all from UNC Press. A longtime journalist and the former food editor of the
Charlotte Observer, she is currently a freelance writer in Charlotte. Her work has appeared in numerous publications, including
Southern Living,
Garden & Gun,
Imbibe, and
Our State.
