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James Villas |
A fascination with Southern cooking led food
writer and author James Villas to travel throughout
the Southeastern United States in search of the most
authentic flavors. These traditional recipes and
cooking techniques are featured in his book, The
Glory of Southern Cooking. It also includes
notes and sidebars with historical information on
recipes, adding to the authentic culinary
experience. Pecan pie may be a popular use for
pecans in the South, but for Villas, it is only the
beginning. The North Carolina native loves including
pecans in a variety of recipes. Villas pairs pecans
with catfish in his recipe for
Fried Catfish with Pecan Sauce, to create an
extravagant burst of Southern flavor.
“I couldn't live without fresh Georgia pecans,”
Villas said. “There's really not much these glorious
pecans can't enhance.” Villas is an award-winning
author of 12 cookbooks and has been featured in
The New York Times, Food and Wine, Bon
Appétit, and Esquire. He recently
received the James Beard Journalism award for an
article featured in Gourmet magazine,
distinguishing himself as one of the most recognized
visionaries in the culinary field.
Visit
www.wiley.com for more information on James
Villas and The Glory of Southern Cooking. |
Pecans
Are On the Menu! From the Cranberry Pecan Chicken
Salad at Wendy’s (pictured here) to the Chicken Salad with
Pecans Market Fresh Sandwich from Arby’s and the
Pecan-Crusted Chicken Salad at Applebee’s, pecans are
popping up on menus all over the country. Do you know of any
pecan dishes that are featured on the menu at your favorite
restaurants? If so, 
