176 pp., 5.5 x 8.5, bibl., index, 54 recipes
Hardcover ISBN: 978-1-4696-3251-3
Published: March 2017
eBook ISBN: 978-1-4696-3252-0
Published: February 2017
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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.
About the Author
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.
For more information about Nancie McDermott, visit the Author Page.
“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
“What a fine example of the wit, wisdom, and culinary prowess that have kept Nancie McDermott in demand as a cooking instructor and cookbook author! It is high time that Fruit is out in the world--pleasurable, inspirational, and informative, it is a wonderful addition to the beloved Savor the South cookbook collection.” --Martha Foose, author of Screen Doors and Sweet Tea
“Fruit heralds a dozen of the South’s most prized fruits and presents many fabulous ways to put them to use in the kitchen. Nancie McDermott’s enthusiasm is infectious and will have readers running to farmers’ markets in search of fresh muscadines and combing riverbanks for the elusive mayhaw. The recipes offer plenty of variety and the excitement of using an old ingredient in a new way.” --April McGreger, author of Sweet Potatoes and founder-chef of Farmer’s Daughter