Oxford, MS: Nautilus (pub: August 1, 2021)

Hardcover. Signed.

New in decorated boards.

Precious memories of summertime in the South always begin with the smell of sweetbay magnolias. As I step into the early morning breeze, I remember the aroma of fresh cut grass, the sight of bees working each tiny bloom and hummingbirds zooming hither and yonder, the smell of lavender and mint from the herb garden, and blackberry bushes loaded with luscious fruit and the perfume of muscadine grapes. On our farm we were always pickin’, peelin’, shellin’, shuckin’, snappin’, freezin’, cannin’, cookin’ and eatin’.

Servin’ Up Summer is a tribute to those memories.

Sheree Rose Kelley is a keeper of family recipes and lore. From her Pulaski, Tennessee, birthplace to her current post as CEO of Belle Meade Winery, Sheree chronicles stories of loved ones and their ways in the kitchen. Sheree was one of the nation’s top salespeople for The Pampered Chef, and she served as a regional tourism director for the State of Tennessee. By 2008 Sheree was known to all in Nashville as “The Belle Meade Cake Lady.”

She has traveled extensively across Europe and Central America cooking and baking with chefs in their homes ranging from thatch roofs to chateaux. Sheree and her husband, Alton, manage Nashville’s Belle Meade Mansion. Sheree’s culinary classes are attended by thousands. Her first book, Breads & Spreads, garnered national acclaim. Servin’ Up Summer is her second book.

With the yearning to bring people together ever present, Sheree expands the way we look at food, Southern culture, and a good story.