From Kathleen Purvis’ blog I’ll Bite, at obsbite.blogspot.com:
I’m trying not to feel jealous of food writer Perre Coleman Magness. When I met her on a recent food-writer trip to Memphis, she had just published her book “Pimento Cheese: The Cookbook” (St. Martin's Griffin, $21.99).
Yes, that would be an entire book with variations of pimento cheese, an idea that has made every Southern writer I know slap his/her forehead with a “Dang! Why didn’t I write that?”
Perre (pronounced Perry) did a lovely job of coming up with variations and extensions of the beloved shredded cheese spread. Flipping through the book, I couldn’t resist this, a great soup for cooler fall nights.