Book Details
Format
Hardback or Cased Book
Book Series
Savor the South Cookbooks
ISBN-10
1469610663
ISBN-13
9781469610665
Edition
New
Publisher
The University of North Carolina Press
Imprint
The University of North Carolina Press
Country of Manufacture
US
Country of Publication
GB
Publication Date
Sep 9th, 2013
Print length
144 Pages
Weight
365 grams
Dimensions
22.50 x 14.40 x 1.60 cms
Product Classification:
BakingCakes, baking, icing & sugarcraft
Ksh 3,200.00
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0 in stock
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Quality
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Ellis delights readers with biscuit history and its intimate connections with southern culture and foodways. The book's 55 recipes range from traditional to inventive offering a biscuit for every occasion: Flaky Butter Biscuits; John Egerton's Beaten Biscuits; Pancetta, Rosemary, and Olive Oil Biscuits; and The Southern Reuben.
For fifteen years, food writer Belinda Ellis traveled around the country for the White Lily® flour company, teaching people to make biscuits and listening to their stories. "I learned that deep in the soul of a biscuit, there's more than the flour, fat, and milk. A hot biscuit embodies a memory of place and family," she writes. Ellis's heartfelt tribute to the biscuit celebrates the many possible flavors and uses for this classic southern bread. The first recipe in the book is a master recipe with step-by-step photographs showing how to make the perfect biscuit. In an evocative and enlightening introduction, Ellis delights readers with biscuit history and its intimate connections with southern culture and foodways. The book's 55 recipes range from traditional to inventive offering a biscuit for every occasion: Flaky Butter Biscuits; John Egerton's Beaten Biscuits; Pancetta, Rosemary, and Olive Oil Biscuits; and The Southern Reuben.
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