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Pecans from Soup to Nuts Hardcover – September 23, 2009


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Pecans from Soup to Nuts + In Praise of Pecans: Recipes & Recollections
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Product Details

  • Hardcover: 128 pages
  • Publisher: Pelican Publishing (September 23, 2009)
  • Language: English
  • ISBN-10: 1589806484
  • ISBN-13: 978-1589806481
  • Product Dimensions: 9.3 x 8.1 x 0.7 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Best Sellers Rank: #1,602,132 in Books (See Top 100 in Books)

Editorial Reviews

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

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Most Helpful Customer Reviews

Format: Hardcover
Pecans from Soup to Nuts provides a lovely blend of color photos and recipes for more than three dozen appetizer, main course, side dish and dessert recipes. These are accompanied by details on how to store pecans and how to best cook with them, packing in easy dishes such as Chili-Roasted Sweet Potatoes, Pecan-Breaded Eggplant, and Apple Crisp. A powerful pick for any lending library, especially those strong in nut cookbooks.
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By Mike R. on February 18, 2014
Format: Hardcover Verified Purchase
This is a wonderful cookbook with a wide and easy to use array of recipes, and delicious ways to use pecans.
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Format: Hardcover
I borrowed this book from my library, and have tried 6 recipes out of it so far. That's a lot, considering most of the time I only like a few out of most cook books. Each one came out amazing. Only problem was the first recipe I attempted to make, the buttermilk fudge. I do not have a candy thermometer, and didn't know how crucial it was for making fudge. It never set, but we saved it anyway, to use as ice cream topping. Lesson learned! Would like to try it again sometime, and hopefully have it come out right.

The best recipe so far was the best-ever brownies. They aren't kidding, they are so rich and decadent! My fiance and I ate them all within a few days. Very addicting!

The chicken salad is delicious! I'm very picky when it comes to chicken salad, most of the time it comes out terrible in my opinion. We ate it with Ritz crackers, very yummy!

Will be trying a few more before I have to return the book. But I have copied down almost all the recipes for future use. If you love pecans, you must get this book! You won't regret it!
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1 of 2 people found the following review helpful By Cat Lady on February 1, 2010
Format: Hardcover
We received a copy of this book at our local library and when I saw it, I knew I wanted a copy for me and my husband. We are blessed with pecans growing near us and love to use them in cooking and baking. The recipes are sure to appeal to a wide range of cooks and guarantee good reviews after tasting the result.
Marcelle Bienvenu is a southern Louisiana cook and if she is associated with a cookbook, it has to be good.
I purchased this book from the Strand Bookstore in NY (through Amazon) and was pleased with the timely shipping and sturdy packaging. Would use this bookstore and amazon again.
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