Oxford, MS: Nautilus (pub: August 1, 2021)
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
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
With the yearning to bring people together ever present,
Sheree expands the way we look at food, Southern
culture, and a good story.