For fifteen years, food writer Belinda Ellis traveled around the country for the White Lily(R) 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.
Product Identifiers
Publisher
The University of North Carolina Press
GTIN
9781469610665
ISBN-10
1469610663
ISBN-13
9781469610665
eBay Product ID (ePID)
189477609
Product Key Features
Author
Belinda Ellis
Format
Hardback
Language
English
Topic
Food & Drink: General
Publication Year
2013
Type
Cookbook
Genre
Food & Drink: General
Dimensions
Height
216mm
Width
140mm
Length
New edition
Additional Product Features
Place of Publication
Chapel Hill
Subjects
Food & Drink
Audience
General
Series Title
Savor the South Cookbooks
Author Biography
Belinda Ellis is editor of Edible Piedmont, a North Carolina food magazine, and a member of the Southern Foodways Alliance.