Pecans: From Soup to Nuts
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"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 Library Journal First published in 1984 by Courrégé, the late Louisiana chef who called the pecan "God's gift to the South," this wonderful cookbook has been substantially revised with new photographs and recipes, written and tested by Food & Wine contributing editor Bienvenu. The 45 recipes include soups, salads, and main dishes, but the desserts are the highlight: Banana Bourbon Cake, Pineapple Cake, Fig Preserve Cake, and Rum Bourbon Balls. For the true pecan connoisseurs, the Pecan Martini (made with pecan liqueur, pecan meal, vodka, and a lightly toasted pecan half) is a must! A source guide is included. Highly recommended for nut lovers and Southern cooks.
