144 pp., 5.5 x 8.5, 12 halftones, index, 55 recipes
Savor the South Cookbooks
a Savor the South® cookbook
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.
"SAVOR THE SOUTH--designed to give Dixie's most time-honored ingredients their due."
--Garden & Gun
"[The] recipes . . . are clearly and concisely written and easy to follow."
“A book dedicated to the fluffy breads embraced from home kitchens to trendy restaurants alike finds the familiar concoction of flour, butter, and love reconfigured in dozens of ways.”
--Wilmington Star News
“You couldn’t ask for a more valuable collection of biscuit recipes.”
“Belinda delves into the history of the biscuit and does an outstanding job of explaining -- in everyday language -- the science behind the ideal biscuit. . . . This is a must-have for every Southern kitchen or person with a longing for a taste of the South.”
“A parade of these classic Southern quick breads.”
--Charleston Post and Courier
© 2012 The University of North Carolina Press
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