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by Nathalie Dupree and Cynthia Graubart (Gibbs-Smith, $21.99). We can’t think of a better or more definitive source for such a worthy undertaking.(Bonnie S Benwick Washington Post.com 2011-12-13)
Layered, fluffy, feathery, silky, soft, and velvety biscuits all come together in Southern Biscuits, a book of recipes and baking secrets for every biscuit imaginable. Southern Biscuits features easy biscuits that are hassle-free and undemanding to make, as well as embellished biscuits laced with silky goat butter, crunchy pecans, or tangy pimento cheese, and everything in between.
The biscuits in this book encompass a number of types, from the beaten biscuits of the Old South and England, to biscuits reminiscent of Sunday Supper, to modern trends and ingredient combinations. Try Angel Biscuits—a yeast biscuit sturdy enough to split and fill but light enough to melt in the mouth; Carolina Biscuits—flaky little bites made with cream cheese; or Chocolate Soldiers—mixed with cocoa powder and sprinkled with confectioners’ sugar. You will find biscuits for every occasion, from hearty breakfasts to delicate party hors d’oeuvres.
Filled with beautiful photography, including dozens of how-to photos showing how to mix, stir, fold, roll, and knead, Southern Biscuits is the definitive biscuit baking book.
Nathalie Dupree has written or coauthored many cookbooks, including the James Beard Award–winners Nathalie Dupree’s Southern Memories and Nathalie Dupree’s Comfortable Entertaining. Her latest book is Shrimp and Grits. She has hosted more than 300 television shows and specials, which have shown nationally on PBS, The Learning Channel, and The Food Network. Dupree holds an Advanced Certificate from the Cordon Bleu and has also written extensively for magazines and newspapers. She lives in Charleston, South Carolina.
Cynthia Stevens Graubart is an author and former television producer who began her culinary television production career with “New Southern Cooking with Nathalie Dupree.” She is also the author of The One- Armed Cook, called the culinary version of What to Expect When You’re Expecting. Graubart lives in Atlanta, Georgia.
Being southern I am biscuit obsessed. Living away from the south, it is hard to obtain White Lily flour but I adjust by adding cake flour to AP hard wheat flour. Read morePublished 9 days ago by Tucson Tricia
I have been surrounded by Natalie Dupree's books ever since I ate crepes in her first restaurant in an antique store (more like a barn) near Atlanta, Georgia when we were both... Read morePublished 27 days ago by Karin B.
I really like the BOOK. It's pretty, pleasant to read and to cook from. I'm glad I have it and I will continue to use it. Read morePublished 1 month ago by Chena
This is the biscuit cookbook of all biscuit cookbooks! For years I have been trying to replicate the biscuits from Ruth's Diner in Salt Lake City, UT to no avail. Read morePublished 5 months ago by Eggbert