THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING
Chef John Silberman
Chef John Silberman contends that pecan pie is just as good without the bourbon. (Tom Herde) Tom Herde

Taking a shot at a Southern classic

By Clea Simon
Globe Correspondent / November 15, 2006

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"There is no such thing as a bad pecan pie," says Neal Fisher. For Fisher, who describes himself as " 'Bama born, Carolina raised," this sweet-crunchy confection is the taste of the South. A computer professional who now resides in Somerville, Fisher waxes poetic about the dessert, especially pies from home. "Even those little ones they sell at the gas ... (Full article: 672 words)

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