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Biscuits, Spoonbread, and Sweet Potato Pie Paperback – May 26, 2003

4.6 out of 5 stars 13 customer reviews

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Editorial Reviews

Review

"An authoritative journey through the baking and related confectionery cooking of the South."

An authoritative journey through the baking and related confectionery cooking of the South. ("New York Times Book Review")

An invaluable collection of the breads and sweets of the South. . . . Neal is as much a food historian as a cook; writing in a readable, relaxed style, he manages to convey a vast amount of information on the origins of Southern baking. ("Library Journal")

Review

An invaluable collection of the breads and sweets of the South. . . . Neal is as much a food historian as a cook; writing in a readable, relaxed style, he manages to convey a vast amount of information on the origins of Southern baking. . . . Highly recommended. --Library Journal



My personal favorite biscuit recipe for shortcake. . . . [Is] from Neal's classic book on Southern baking, Biscuits, Spoonbread, and Sweet Potato Pie. I think of this as my 'now it's really summer' recipe'.--Candy Sagan, Washington Post



An authoritative journey through the baking and related confectionery cooking of the South.--New York Times Book Review



Bill Neal is a genius at the stove.--Craig Claiborne



Neal . . . was considered one of the nation's most talented young chefs. This book insures his influence on today's chefs and home cooks.--Cookbook Digest

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Product Details

  • Series: Chapel Hill Books
  • Paperback: 360 pages
  • Publisher: The University of North Carolina Press (May 26, 2003)
  • Language: English
  • ISBN-10: 0807854743
  • ISBN-13: 978-0807854747
  • Product Dimensions: 6.1 x 1 x 8 inches
  • Shipping Weight: 1.1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Best Sellers Rank: #1,617,606 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By A Customer on January 5, 2002
Format: Paperback
I have a several thousand cookbook collection - spanning some 40+ years. I have read each one and KNOW them. This book grabs your attention and holds it. I have a Top 100 Cookbooks (my very, very favorite ones) bookcase. A book has to pass rigid cooking/baking tests to get there. This book is there!!
Note: I have had FUN doing this all these years.
The recipe for "A Good White Bread" is about as tasty as white bread can ever be. (Hint: Make 1 BIG loaf with it) The "Pain de Babeurre" rolls are probably the best we have ever had. They raise big, fat, and are very soft inside. Where do I stop?
Get the book - trust me, you won't be sorry!
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By A Customer on September 13, 2000
Format: Paperback
Bill Neal was one of the first cookbook authors I am aware of to incorporate culinary history, as well as cultural lore and perfectly chosen old photos into his "how-we-cook-it-in-the-South book." Thus, in BISCUITS, et al. he offers a compendium of history and culture truly representative of the Southern U. S., not merely a cliched pastiche of collarded, chitterlinged, cornbreaded and mint-juleped facts and details to pad out the receipes. Native American is distinguished from Colonial cookery, African-American from Appalachian, and Creole from Charleston as the author takes pains to convey, for example, why cooks in different regions of the South tossed different ingredients in with the cornmeal to produce their distinctive cornbreads--then he reproduces each of the recipes! At the same time Neal weaves the various influences together where appropriate; for example, from the introduction to Sweet Potato Yeast Bread: "This Mississippi bread has just about everything going for it . . . delicious and nutritious. . . Similar recipes are published in local cookbooks throughout the Southern coastal regions, wherever blacks live in large numbers. The bread is most likely of African and West Indian heritage [which use other] starchy tubers such as cassava, tanyah (elephant's ear), yams, and arrowroot." Reading this book is a pleasure unto itself, and all the recipes I have tried are outstanding. Specifically, the Appalachian Corn Bread cooked up as small fritters on a cast-iron griddle was food for the gods! (Hint: I snuck in one secret ingredient.) Bill Neal, if you read this review, e-mail me at mammamia8@aol.com so that I can tell you the secret ingredient (and ask you to marry me). P.S. Also, have you published other books since '95? Next on my list to read: Through the Garden Gate and Gardeners Latin. Signed, Mirabila X.(Oh, don't forget to give me the password, being my last name, so I'll know it is really you!)
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Format: Paperback
Bakers who have exhausted BILL NEAL'S SOUTHERN COOKING will find a mother lode of Southern baking recipes in BISCUITS, SPOONBREAD, and SWEET POTATO PIE. I agree with another reviewer who praises the recipe for "A Good White Loaf." It's one of the recipes I return to when I absolutely want to be sure that the bread is going to come out perfectly (Thanksgiving, e.g.).
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Format: Hardcover Verified Purchase
I heard about the Restaurant on the Food Network.So,I came over to My Favourite Place for Cookery Books.I was unaware Chef Neal had died in 1991. Still,the name of the cookery book was perfection. Hunny even said,"that's catchy for a title". Then told Him of the passing of Chef Neal.The Recipes are Plentifull and Please make note~Only One Chicken recipe in Entire span of this Cookery Book.Still enough to appease Any Appetite. Lots of Vegetable courses, and the afore mentioned edibles from Title.I would Absolutely give this to Anyone I know that took an Interest flipping through the pages.Wish close by to rattle off just a few of the delicious recipes' mouth watering names.Highly recommend the 2nd. Cookery Book by Cook that has continued Chef Neal's Legacy. Great Food,Companionable Friendship and Foods that can be Proudly served to Anyone. The Publishers are well known in the Industry of Edibles~Knopf. Value a continued Interest and Advocates of All Cuisines.Thank You Always to Partners and Amazon for allowing older books in all Genres to continue to Thrive.
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Format: Hardcover Verified Purchase
Wonderful old timey recipes. I will have this book on hand all the time. An amazing step b ack in time.
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Format: Hardcover
The easiest way to know how much I've used this book over the years is simply to flip through the pages. There are very few that haven't been splattered or stained by spills at some point. Beyond the utility of the book as a collection of recipes though is the wealth of history, personal reflection, and sheer joy found in Mr. Neal's writing.
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By RMH on April 23, 2013
Format: Hardcover Verified Purchase
Every cook who wants to know how to make biscuits the right way needs this book! Bill Neal was the master of Southern kitchen "know-how"! Great recipes,....I love this book!
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