Stephen and Jessica Rose couldn’t find juicy, fragrant fresh peaches in Nashville, where they settled as newlyweds, so they did something about it. In 2012 the couple bought bushels of peaches — Mr. Rose is from Fort Valley, Ga., and was familiar with Pearson Farm there — loaded the fruit in a 1964 Jeep Gladiator and drove around Nashville selling them on weekends in summer. They are still at it with their peach truck, and visit more than 100 cities each summer. Now the couple has a cookbook that explains peach varieties, the history of the fruit in America and how to store, ripen and peel your peaches (though they don’t mention the serrated peeler I use for the job). Adding peaches to Dutch baby pancakes, to a cucumber gazpacho, to poundcake, to a Caprese salad and to condiments for pork and salmon are first-rate suggestions. I’m not sure I need peaches on pizza or with a steak, but when you’re in the peach business there are no limits.
“The Peach Truck Cookbook: 100 Delicious Recipes for All Things Peach” by Jessica N. Rose and Stephen K. Rose (Scribner, $28).
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