I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Pimento Cheese The Cookbook

 

Pimento Cheese The Cookbook

It is hard for me to believe, but the day had finally arrived.  For the better part of the last two years, I have been working on my first cookbook, and on Tuesday it will released.  Pimento Cheese The Cookbook: 50 Recipes from Snacks to Main Dishes Inspired by the Classic Southern Favorite has been a true labor of love.  Because I love pimento cheese and I love sharing recipes and stories.  My book covers more than just the pimento cheese you spread on crackers – though there is plenty of that, from my house PC’s Pimento Cheese to Barbecue Pimento Cheese.  But I’ve got the subject covered from all angles.  Start the day with Pimento Cheese Waffles with Pimento Syrup and Bacon or Pimento Cheese Biscuits.   Snack on Pigs in Pimento Cheese Blankets or Bacon Pimento Cheese Truffles.  Feed your family and friends with Pimento Macaroni and Cheese with Bacon Breadcrumbs, Chicken Enchiladas with Pimento Cheese Sauce or Pimento Shrimp with Cheddar Grits.  Or serve up a side of Pimento Cheese Risotto or Fried Green Tomatoes with Pimento Cheese Sauce. I can’t wait to share Pimento Cheese The Cookbook with you!

Ask your favorite local bookseller for Pimento Cheese The Cookbook, or order online.  I’ll keep you updated on news, signings and events on Facebook, at The Runaway Spoon and Pimento Cheese The Cookbook.  If I am in your neck of the woods, please stop by and say hey.

For all you Instagram fans, let’s start a conversation in pictures.  Use the hashtag #pimentocheesechronicles and show off your favorite pimento cheese, whether it’s homemade, from your favorite shop or restaurant, or something you’ve cooked from the book.

 

“Southerners have always known that pimento cheese is one of the true joys of human existence. Now, Perre Coleman Magness spreads the love by giving the stuff its own bible. You’ll want to make every incarnation in the book, from Comeback Pimento Cheese to the Creole and Green Chile versions, but Magness incorporates ‘PC’ into pretty much everything: stuffed eggs, pot pie, a yummy sauce for fried green tomatoes. After poring over every recipe, all I could think was, ‘Why didn’t I think of that?’ We should all be grateful that the enterprising Ms. Magness did.”

—Julia Reed, author of But Mama Always Put Vodka in Her Sangria and HamBiscuits, Hostess Gowns and Other Southern Specialties

 

“With its mouthwatering photographs and unique yet simple recipes, Pimento Cheese: The Cookbook is sure to become the last word for all fans of this delicious Southern treat.”

—Nathalie Dupree, author of Mastering the Art of Southern Cooking and PBS, Food Network, and TLC cooking show host

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