Nuttin' but Pecans is more than 70 pecan recipes gathered from several areas of the United States as well as overseas. Author Rosie King shows that pecans can be used in unique combinations with other foods and not just in the customary pecan pie. Low carbohydrate enthusiasts will find that the pecan recipes can be incorporated into their daily plans, as they learn that the fat content in the pecan is nearly 70 percent. Although high in fat, the content is primarily unsaturated. It is also an excellent source of monounsaturated fatty acids, similar to olive oil, which has been shown to decrease coronary artery disease. Nuttin' but Pecans is a collection of treasured recipes that will most certainly find a place as a favorite reference in the kitchen.

Nuttin' but Pecans is more than 70 pecan recipes gathered from several areas of the United States as well as overseas. Author Rosie King shows that pecans can be used in unique combinations with other foods and not just in the customary pecan pie. Low carbohydrate enthusiasts will find that the pecan recipes can be incorporated into their daily plans, as they learn that the fat content in the pecan is nearly 70 percent. Although high in fat, the content is primarily unsaturated. It is also an excellent source of monounsaturated fatty acids, similar to olive oil, which has been shown to decrease coronary artery disease. Nuttin' but Pecans is a collection of treasured recipes that will most certainly find a place as a favorite reference in the kitchen.

The first high-quality illustrated cookbook devoted to pecans in everyday recipes, from salads and snacks to smoothies and sauces. A delicious superfood, the pecan is quintessentially American but also an international favorite, prized for its buttery flavor and abundant fiber, protein, and vitamins. Pecans gives the underrated nut its due with sixty recipes inspired by global flavors and regional traditions, plus sidebars from chefs and writers such as Vivian Howard, Virginia Willis, Gerard Craft, Nathalie Dupree, Sandra Gutierrez, Lois Ellen Frank, Wendell Brock, and Janet Fletcher. Dishes run the gamut from breakfasts and baked goods to sauces and entrées, showcasing the pecan's delicious versatility in original recipes, including Pecan, Pineapple, and Lemon Sunrise Smoothies; Fried Pecan-Coated Oysters with Old Bay Remoulade; Penne with Turnips and Turnip Green-Pecan Pesto; Stir-Fried Pecan Kung Pao Chicken; and Mexican Dark Chocolate Pecan Shortbread Tart.

“This excellent and charming story describes a tree that endured numerous hardships to become not only a staple of Southern cuisine but an American treasure.” —Library Journal What would Thanksgiving be without pecan pie? New Orleans without pecan pralines? But as familiar as the pecan is, most people don’t know the fascinating story of how native pecan trees fed Americans for thousands of years until the nut was “improved” a little more than a century ago—and why that rapid domestication actually threatens the pecan’s long-term future. In The Pecan, the acclaimed author of Just Food and A Revolution in Eating explores the history of America’s most important commercial nut. He describes how essential the pecan was for Native Americans—by some calculations, an average pecan harvest had the food value of nearly 150,000 bison. McWilliams explains that, because of its natural edibility, abundance, and ease of harvesting, the pecan was left in its natural state longer than any other commercial fruit or nut crop in America. Yet once the process of “improvement” began, it took less than a century for the pecan to be almost totally domesticated. Today, more than 300 million pounds of pecans are produced every year in the United States—and as much as half of that total might be exported to China, which has fallen in love with America’s native nut. McWilliams also warns that, as ubiquitous as the pecan has become, it is vulnerable to a “perfect storm” of economic threats and ecological disasters that could wipe it out within a generation. This lively history suggests why the pecan deserves to be recognized as a true American heirloom.

The ultimate culinary guide with tasty recipes and beautiful photos: “Highly recommended for nut lovers and Southern cooks.” —Library Journal America’s most popular native nut, the pecan offers a wealth of flavors and myriad culinary possibilities. This ultimate nut lover’s guide to the pecan presents more than three dozen recipes for dishes ranging from simple roasted pecans to Pecan Bread Dressing and decadent Pecan Truffles. The featured appetizers, main courses, side dishes, and desserts showcase the nut’s exceptional versatility. While they’re grown from Mexico to the Midwest, pecans have achieved their greatest celebrity in the American South, where vast pecan orchards provide the fodder for the holiday traditions of pecan pie and other comforting treats. These classic dessert recipes provide a sweet finish to this collection’s appealing savory dishes, such as Cheesy Pecan Wafers, Pecan-Ginger Chicken with Pecan-Rice Pilaf, and Stuffed Pork Chops with Asparagus and Pecan Butter. Sodium-free, fiber-rich, and packed with antioxidants, vitamins, and minerals, pecans are not only delicious, but healthful as well. Infused with complete information about harvesting pecans, storing them, and processing them, this elegant and sumptuously photographed collection is sure to satisfy every palate. “Captures the versatility of this amazing ingredient with creative recipes for all tastes.” —Lally Brennan, co-proprietor, Commander’s Palace Family of Restaurants