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 ...
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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.
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Add this copy of Biscuits: a Savor the South cookbook to cart. $10.61, new condition, Sold by Ingram Customer Returns Center rated 5.0 out of 5 stars, ships from NV, USA, published 2023 by University of North Carolina Press.
Add this copy of Biscuits: A Savor the South Cookbook to cart. $14.25, new condition, Sold by Ingram Customer Returns Center rated 5.0 out of 5 stars, ships from NV, USA, published 2013 by University of North Carolina Press.
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Seller's Description:
New. Sewn binding. Cloth over boards. With dust jacket. 144 p. Contains: Illustrations, black & white, Halftones, black & white. Savor the South Cookbooks.