Pecans from Soup to Nuts

  • Overview
  • Details
  • Author
  • More About This Book
“Highly recommended for nut lovers and Southern cooks.” —Library Journal “Sure to be especially welcomed by home cooks during the upcoming holidays.” —Baton Rouge Advocate “Pecans from Soup to Nuts captures the versatility of this amazing ingredient with creative recipes for all tastes.” —Lally Brennan, co-proprietor, Commander’s Palace Family of Restaurants “This well-illustrated book provides information about harvesting pecans, storing them, and processing them.” —MINGA Newsletter, Missouri Nut Growers Association America’s most popular indigenous nut, the pecan offers a comfortingly rich and buttery flavor. Delicious in sweet, savory, and spicy dishes, the nut takes center stage. From the simple pleasure of roasted pecans to the more complex pairing of Speckled Trout with Pecan Meuniere, the dishes in this cookbook offer an enticing spectrum of tastes and treats to savor all year long.
ISBN: 9781455624829
Format: Paperback
Publisher: Pelican Publishing
State: Louisiana
Images: 81
Pages: 128
Dimensions: 8 (w) x 9.25 (h)
The late Keith Courrégé was a celebrated south Louisiana cook who referred to the pecan as the “Crown Prince of the Nut Kingdom, God’s gift to the South.” His coauthor, Louisiana resident Marcelle Bienvenu, has worked as a contributing editor for magazines and newspapers including Food & Wine, Southern Living, Saveur, and the New York Times. Her articles and recipes are regularly featured in the New Orleans Times-Picayune, Louisiana Cookin’, and Acadiana Profile Magazine. She is a chef/instructor at the Chef John Folse Culinary Institute at Nicholls State University and has been honored with the Picou/BellSouth Endowed Professorship in Culinary Arts. 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.
More About This Book