Fruit
a Savor the South cookbook
$40.99
- Hardcover
160 pages
- Release Date
12 March 2017
Summary
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 r…
Book Details
| ISBN-13: | 9781469632513 |
|---|---|
| ISBN-10: | 1469632519 |
| Author: | Nancie McDermott |
| Publisher: | The University of North Carolina Press |
| Imprint: | The University of North Carolina Press |
| Format: | Hardcover |
| Number of Pages: | 160 |
| Release Date: | 12 March 2017 |
| Weight: | 417g |
| Dimensions: | 19mm x 140mm x 216mm |
| Series: | Savor the South Cookbooks |
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Critics Review
Reinterpret[s] the region’s indigenous fruits, such as strawberries and mayhaws, as well as non-native fruits often found in Southern kitchens, like figs and peaches… . Prompt[s] readers to think outside the box (or should we say bushel?)–Chapel Hill Magazine McDermott’s book opened up my appreciation of southern fruits to many others.–Myrtle Beach Sun News McDermott gets a gold star for including mayhaws in Fruit… . [A] delightful little volume.“–Wendell Brock, Atlanta Journal-Constitution [This] juicy book showcases fruit in both sweet and savory recipes… . Prompt[s] readers to think outside the box (or should we say bushel?)–Taste 2017 Food Guide Transform[s] a dozen different signature state produce items into 54 unique recipes.–Wilmington Star News While the book is understandable desert-heavy, with enchanting recipes for Old-Time Persimmon pudding and Fresh peach Fritters, it also features savory recipes that leverage fruit’s natural sweetness.–FLAVORS Fruit covers a lot of ground in its 163 pages, in that the South is blessed with plenty of sweet stuff growing on bushes and trees.–Winston-Salem Journal
Nancie McDermott
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.
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