• E-Books
  • Latest Catalogs
  • Books for Courses
  • Exhibits Listing
  • View Cart

104 pp., 5.5 x 8.5, index

Savor the South Cookbooks

ISBN  978-1-4696-0197-7
Published: March 2013


a Savor the South® cookbook

By Kelly Alexander

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.

About the Author

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. She lives in Chapel Hill, N.C.


"SAVOR THE SOUTH--designed to give Dixie's most time-honored ingredients their due."
--Garden & Gun

"A delightful series."
--Baton Rouge Advocate

"The combination of Alexander's stories and the history of peaches makes this book simply a good read."
--Edible Piedmont

"Include[s] some classic and contemporary options for breakfast, main dish, appetizer, condiments and drinks. . . . An interesting mix of recipes that are sure to entice the reader into the kitchen."
--Baton Rouge Advocate

“A delicious assortment of sweet and savory offerings.”
--Charleston Post and Courier

“[A] splendid series.”
--Los Angeles Times

Related Titles

<span style="" >Barbecue</span>


a Savor the South® cookbook

By John Shelton Reed

Celebrating America's oldest slow food--in your own kitchen Learn More »

<span style="" >Greens</span>


a Savor the South® cookbook

By Thomas Head

Collards are the new kale Learn More »

<span style="" >Sunday Dinner</span>

Sunday Dinner

a Savor the South® cookbook

By Bridgette A. Lacy

51 recipes to renew a treasured southern tradition Learn More »

© 2015 The University of North Carolina Press
116 South Boundary Street, Chapel Hill, NC 27514-3808
How to Order | Make a Gift | Privacy