Pecans from Soup to Nuts Cane River Pecan Company by Courrege and Bienvenu

This lovely collection of 45 recipes features the pecan in appetizers, soups, breads, salads, meats, and more. The popular nut grows naturally from Iowa all the way down to the Southeast and to Mexico. This cookbook offers such tempting dishes as Cream of Pecan Soup, Southern Pecan Bread, Asparagus with Pecan Sauce, and Orange Pecan Chicken.
Arguably America's most popular indigenous nut, the pecan offers a comfortingly rich and buttery flavor. Equally suitable for sweet, savory, and spicy dishes, the nut and its remarkable versatility take center stage in this celebration of the pecan in all its forms and flavors. From the simple pleasure of roasted pecans to the more complex pairing of Speckled Trout with Pecan Meuniere, the dishes in this cookbook offer a delicious spectrum of tastes and treats to savor all year long. This strikingly photographed collection features more than three dozen appetizer, main course, side dish, and dessert recipes. Entries range from Deviled Eggs with Pecans and Cream of Potato and Pecan Soup to Pecan-Crusted Salmon with Pecan-Breaded Eggplant and Fig Preserve Cake with Pecan Icing. Classic sweet pecan dishes such as Pecan Pie, Pecan Pralines, and Sugared Pecans are also included. Complete with information on storing pecans and an explanation of the step-by-step process to cook with them, this compendium contains details about the harvesting and grading process, along with some heart-healthy tidbits on the nut's natural goodness.