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Fruit: A Savor the South Cookbook
Contributor(s): McDermott, Nancie (Author)
ISBN: 1469632519     ISBN-13: 9781469632513
Publisher: University of North Carolina Press
OUR PRICE:   $18.90  
Product Type: Hardcover
Published: March 2017
Qty:
Temporarily out of stock - Will ship within 2 to 5 weeks
Additional Information
BISAC Categories:
- Cooking | Regional & Ethnic - American - Southern States
- Cooking | Specific Ingredients - Fruit
Dewey: 641.64
LCCN: 2016043314
Series: Savor the South Cookbooks
Physical Information: 0.75" H x 5.66" W x 8.4" (0.92 lbs) 176 pages
Themes:
- Cultural Region - South
 
Descriptions, Reviews, Etc.
Publisher Description:
Fruit collects a dozen of the South's bountiful locally sourced fruits in a cook's basket of fifty-four luscious dishes, savory and sweet. Demand for these edible jewels is growing among those keen to feast on the South's natural pleasures, whether gathered in the wild or cultivated with care. Indigenous fruits here include blackberries, mayhaws, muscadine and scuppernong grapes, pawpaws, persimmons, and strawberries. From old-school Grape Hull Pie to Mayhaw Jelly-Glazed Shrimp, McDermott's recipes for these less common fruits are of remarkable interest--and incredibly tasty. The non-native fruits in the volume were eagerly adopted long ago by southern cooks, and they include damson plums, figs, peaches, cantaloupes, quince, and watermelons. McDermott gives them a delicious twist in recipes such as Fresh Fig Pie and Thai-Inspired Watermelon-Pineapple Salad.

McDermott also illuminates how the South--from the Great Smoky Mountains to the Lowcountry, from the Mississippi Delta to the Gulf Coast--encompasses diverse subregional culinary traditions when it comes to fruit. Her recipes, including a favorite piecrust, provide a treasury of ways to relish southern fruits at their ephemeral peak and to preserve them for enjoyment throughout the year.


Contributor Bio(s): McDermott, Nancie: - Nancie McDermott is a North Carolina native, cooking teacher, and author of thirteen cookbooks, including her latest, Southern Soups and Stews: From Burgoo and Gumbo to Etouffee and Fricassee.