From the Inside Flap
Arguably America's most popular indigenous nut, the pecan offers a comfortingly rich and buttery flavor. Equally suitable for sweet, savory, and spicy dishes, the nut and its remarkable versatility take center stage in this celebration of the pecan in all its forms and flavors. From the simple pleasure of roasted pecans to the more complex pairing of Speckled Trout with Pecan Meuniere, the dishes in this cookbook offer a delicious spectrum of tastes and treats to savor all year long.
This strikingly photographed collection features more than three dozen appetizer, main course, side dish, and dessert recipes. Entries range from Deviled Eggs with Pecans and Cream of Potato and Pecan Soup to Pecan-Crusted Salmon with Pecan-Breaded Eggplant and Fig Preserve Cake with Pecan Icing. Classic sweet pecan dishes such as Pecan Pie, Pecan Pralines, and Sugared Pecans are also included.
Complete with information on storing pecans and an explanation of the step-by-step process to cook with them, this compendium contains details about the harvesting and grading process, along with some heart-healthy tidbits on the nut's natural goodness.
From the Back Cover
"At Commander's Palace the chefs source every ingredient possible from within one hundred miles. We are so lucky to live in a bountiful region where world-class dishes are created using ingredients from our backyard. Few ingredients have influenced the haute Creole cuisine at Commander's through the years as much as the pecan. Pecans from Soup to Nuts captures the versatility of this amazing ingredient with creative recipes for all tastes."
--Lally Brennan, coproprietor, Commander's Palace Family of Restaurants