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.
“McDermott gets a gold star for including mayhaws in Fruit. . . . [A] delightful little volume.”—Wendell Brock, Atlanta Journal-Constitution
“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
“Transform[s] a dozen different signature state produce items into 54 unique recipes.”--Wilmington Star News
"[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
“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