Whether you swear by peaches from Georgia or from South Carolina, there’s no doubt that the fruit is sacred to southerners. From the moment the first mouthwatering Elberta variety was grafted in the 1870s, the peach has been an icon of summertime and a powerful symbol of the South’s bounty.
Peaches showcases the sweet richness of this signature fruit. Native Atlantan and award-winning food writer Kelly Alexander explores the fruit’s history, offers advice for selecting, storing, and cooking, and reflects on the place of peaches in southern identity.
Peaches includes forty-five recipes ranging from classic desserts to internationally inspired preparations. In this book, the desserts come first, and all the recipes — from The Best Peach Ice Cream and Roasted Peach-Basil Chicken to Pickled Peaches and Peach Clafoutis — will leave us certain that we should all dare to eat a peach, as often as we’re able.
O autorze
Kelly Alexander’s work has appeared in the New York Times, Newsweek, and O: The Oprah Magazine. She is co-author of the New York Times best-selling barbecue cookbook Smokin’ with Myron Mixon.
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