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From Soup to Nuts
By Keith Courrégé and Marcelle Bienvenu; photographs by Sara Essex
ISBN: 1589806484
Publisher: Pelican
Publication date: September 2009
Format: Hardcover
Number of recipes: 51
List price: $19.95
Type: Ingredients: Pecans
Sample recipe: Butter Pecan Loaf
Intended audience: novice advanced beginner good home cook gourmet professional
Apparent goal: stocking stuffer sampler comprehensive encyclopedia coffee-table
Meal part: all breakfast/brunch lunch dinner dessert
Competition: outclassed a bit behind in the pack strong challenger likely champ
Variety: too little too much unusual nice mix just right
Practical recipes: <20% <40% <60% <80% ≥80%
# of ingredients: ≤4 ≤7 ≤10 ≤12 >12
Ingredient hunt: airfare required online specialty store supermarket pantry
Recipe complexity: too hard simple medium challenging professional
Instructions: inadequate verbose minimal complete educational
Time conscious: not conscious bald lies white lies realistic scout's honor
Cooking time: weekend project takes all day takes time ≥30 minutes <30 minutes
Added info: zip overwhelming scant ample generous
Photos/drawings: none drawings b&w photos occasional color all color
Art contribution: disappointing distracting decorative beautiful glorious
Recipe results: ≤dorm food casual food family meals fancy food fit for royalty
Nutritional info: none overwhelming hit or miss adequate comprehensive
Format/Ease of Use
Layout: ugh cluttered fine kind work of art
Legibility: unpleasant challenging ok clear brilliant
Production quality: cheesy delicate years of service gift quality stunning
Page numbers: hard-to-find spotty sufficient most pages every page
Table of contents: missing frustrating minimal helpful excellent
Index: none confusing adequate nice a treasure
Page flipping: upsetting tedious acceptable rare never
Writing history: beginner writer/journalist food writer writing cook personality
Cooking heritage: unknown self-taught teacher chef celebrity
Fulfills ambitions: falls short satisfactory successful exceeds home run
Flavor delivered: sad inconsistent tasty delicious exceptional
Overall tone: sterile trying too hard straightforward good friend mom
Value: ouch! a little pricey worth splurging on the money a deal
Overall rating: skip it good very good excellent Ochef Top 100

Comments: We love pecans and should disqualify ourselves from reviewing anything to do with them. Needless to say, that is not going to happen….

This book is an update of 1984's version of Pecans from Soup to Nuts, by the late Keith Courrégé, with new recipes by Marcelle Bienvenu and photographs by Sara Essex.

The book is a testimony to the versatility of the pecan, equally at home in sweet and savory dishes. Of course there are recipes for Pecan Pie, pralines, and Sugared Pecans. But there are also savory dishes, ranging from Deviled Eggs with Pecans to Cream of Potato and Pecan Soup, Pecan-Crusted Salmon to Pecan-Bread Dressing, and Pecan-Ginger Chicken with Pecan-Rice Pilaf to Stuffed Pork Chops with Asparagus and Pecan Butter. For their part, some of the sweet dishes go way beyond the commonplace, too – Fig Preserve Cake with Pecan Icing, Banana Bourbon Cake, Chocolate Orange Pecan Torte, etc. There is also a Pecan Martini for those who doubted its existence. Recipes includes appetizers, main courses, side dishes, and desserts.

There is also information in the book on growing and harvesting pecans, storing pecans, and nutritional information (get it? nut-ritional information? Oh, never mind.) There is the teensiest little mention that you can order pecans from the Cane River Pecan Company, whose owners are descendants of Keith Courrégé, but we would not classify this as a corporate or promotional cookbook, beyond the simple promotion of pecans generically. Which we support. Wholeheartedly.


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