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Biscuits: a Savor the South cookbook (Savor the South Cookbooks)
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About Biscuits: A Savor The South Cookbook
Product Description 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. From Booklist 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 alone—whether lard, Crisco, or butter—would 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 pâté 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. --Barbara Jacobs Review 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.-- Advocate 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.--jeanandersoncooks.com 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.-- Edible Piedmont A parade of these classic Southern quick breads.--Charleston Post and Courier [A] splendid series.-- Los Angeles Times Review I love Belinda Ellis's biscuits! I have made thousands of biscuits with Belinda and her biscuits are the best! Belinda's book, Biscuits, is a treasure. Belinda shares these beloved recipes ready for you to make.--Shirley O. Corriher, author of CookWise and BakeWise From the Inside Flap 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. From the Back Cover For fifteen years, food writer Belinda Ellis traveled around the country for the White Lily Flour Company, teaching peo
