Pecans: Recipes & History of an American Nut (Hardcover)

Staff Pick Badge
Pecans: Recipes & History of an American Nut Cover Image
By Barbara Bryant, Betsy Fentress, Rebecca Lang (Text by), Robert Holmes (Photographs by)
$35.00
Backordered

Staff Reviews


I'm a native Georgian and have grown up with pecan trees in my sights, yet I knew next to nothing about them before cracking  open (bad pun intended) this gorgeous new book. Fascinating text featuring history and recipes flanks stunning photos that will make your stomach growl. 

— Janet

Description


The first high-quality illustrated cookbook devoted to pecans in everyday recipes, from salads and snacks to smoothies and sauces.

A delicious superfood, the pecan is quintessentially American but also an international favorite, prized for its buttery flavor and abundant fiber, protein, and vitamins. Pecans gives the underrated nut its due with sixty recipes inspired by global flavors and regional traditions, plus sidebars from chefs and writers such as Vivian Howard, Virginia Willis, Gerard Craft, Nathalie Dupree, Sandra Gutierrez, Lois Ellen Frank, Wendell Brock, and Janet Fletcher.

Dishes run the gamut from breakfasts and baked goods to sauces and entrées, showcasing the pecan's delicious versatility in original recipes, including Pecan, Pineapple, and Lemon Sunrise Smoothies; Fried Pecan-Coated Oysters with Old Bay Remoulade; Penne with Turnips and Turnip Green-Pecan Pesto; Stir-Fried Pecan Kung Pao Chicken; and Mexican Dark Chocolate Pecan Shortbread Tart.

About the Author


Barbara Bryant, a philanthropist, and Betsy Fentress, a professional writer, editor, and baker, have previously collaborated on The Bryant Family Vineyard Cookbook and Almonds: Recipes, History, Culture.
Rebecca Lang is an award-winning food writer, cooking instructor, and television personality. Her books include The Southern Vegetable Book and Fried Chicken.
Product Details
ISBN: 9780847864560
ISBN-10: 0847864561
Publisher: Rizzoli
Publication Date: September 3rd, 2019
Pages: 160