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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Creators
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Series
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Publisher
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Release date
September 9, 2013 -
Formats
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Kindle Book
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OverDrive Read
- ISBN: 9781469610672
- File size: 2594 KB
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EPUB ebook
- ISBN: 9781469610672
- File size: 2594 KB
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Languages
- English
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Reviews
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Booklist
September 1, 2013
There's at least one reason that no calorie counts are incorporated into food-writer and magazine-editor Ellis' first cookbook, which is part of the Savor the South series. Fats alonewhether lard, Crisco, or butterwould sink any healthy-eating regime. If skipping ahead to the flavored- and sweet-biscuits section, those on strict diets, beware. Nonetheless, biscuits in moderation enhance any cuisine, as the author shows. Try a southern beef Wellington (duck-liver pt' is the substitute for beef) or heart-of-the-South heirloom tomato pie, complete with information on the recommended heirloom vegetables. Two favorites among the 55 recipes are bound to be chicken pot pie with cheddar-biscuit topping and fried pumpkin pies. Ellis goes into no little detail about the appropriate ingredients and tools (biscuit cutters with sharp edges and a clean cut), sharing her wisdom from 15 years of teaching biscuit how-to's on the road. What also relieves the biscuit-after-biscuit monotony is her cache of stories, proof positive that conversation and cooking go hand in hand.(Reprinted with permission of Booklist, copyright 2013, American Library Association.)
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