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Pecans: Recipes and History of an American Nut

$69.99

Out of stock

Pecans: Recipes and History of an American Nut

$69.99

ISBN: 9780847864560 Category:

Out of stock

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Description

While beloved as a comforting, buttery treat, did you know the pecan is also a nutritional powerhouse, contributing all-important vitamins, protein, and fiber to any number of dishes and preparations. High in anti-oxidants and a known anti-inflammatory, the pecan is a bona fide super food. Pecans finally gives the humble, do-all nut its due with a lavish celebration, combining recipe and location photography from the South and Southwest with works of art depicting pecans in antique botanical engravings, early American murals and illustrations, and historic and contemporary still-life paintings. Recipes by award-winning food writer and cooking instructor Rebecca Lang traverse cuisines, genres, and styles, showcasing the pecan as a dynamic and versatile ingredient.

Additional information

Dimensions 222 × 203 mm
Author

B. Bryant

Author Bio

Co-authors Barbara Bryant and Betsy Fentress have previously collaborated on The Bryant Family Vineyard Cookbook (Andrews McMeel 2009) and Almonds: Recipes, History, Culture (Gibbs Smith Publisher, 2014). Bryant is a philanthropist currently a trustee with The Trinity Forum and Shakespeare Festival St. Louis and has been a long-time supporter and Foundation board member of the Bowery Mission in NYC. Betsy Fentress is a professional writer, editor, and baker based in St. Louis. Recipe author Rebecca Lang is an award-winning food writer, cooking instructor, and television personality. Her books include The Southern Vegetable Book (Oxmoor House, 2016) and Fried Chicken (Ten Speed, 2015).

ISBN

9780847864560

Book Type

Hardback

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