In Praise of Pecans (PB) Recipes & Recollections			«Back
	June Jackson Photography by Watt M. Casey, Jr. Soft Cover 8" x 8", 176 pages 75 photographs / 100 recipes Food & Wine / Regional: South / Non-Fiction 978-1-933979-48-9 November 2008 $19.95 Quantity: Gift Tie: YesNo Promotional Code:
30% DISCOUNT applied at checkout "a new way to enjoy the nut " - Winston-Salem Journal "must-have food book" - Lafayette Advertiser "Yummy with a capital Y" - Sulphur Springs News Telegram "A very highly praised and recommended addition to personal, professional, and community library cookbook collections!" - Midwest Book Review "Pecan nostalgia at its best" - Port Arthur News "Pecan goodness" - Metro New York "wonderfully illustrated, mouth-watering, gourmet quality pecan flavored dishes that will please any palate and satisfy any appetite" - Midwest Book Review "page-turner" - McAllen Monitor "more than a cookbook" - Macon Telegraph "This richly enjoyable collection has all the appeal of a pecan pie fresh from the oven" - Tucson Citizen
Written by June Jackson, a native Louisianian, In Praise of Pecans is a paean to our "Native American Nut." Celebrating the fact that the pecan is the only tree nut native to our country—all others having been imported—In Praise of Pecansboth educates and entertains. From the Introduction, which wistfully recalls Ms. Jackson's childhood spent picking out pecans for her mother's candymaking, to the candid discussion of the health aspects of pecans, the author evokes nostalgia and a desire to cook with pecans in order to improve our health. Other than its delectable flavor, an important trait of the pecan is its adaptability. Jackson's compendium of more than 100 sumptuous recipes includes the use of pecans in all categories of cooking. The reader will enjoy encounters with Appetizers, Salads, "Sides," Entrees, Breads and Desserts, written in a clear, concise style. As a bonus, each recipe includes a little story or anecdote that enhances one's use of the recipes. Anyone concerned with his health should read and use this book, as Ms. Jackson clearly has found delicious ways to improve our diets with the daily incorporation of nutritious "doses" of pecans—and their oil. To enhance the cook/reader's enjoyment of her book, In Praise of Pecans is laden with artistic food photography by Watt M. Casey, Jr. This book is a treat to the eye as well as to the mind and palate.