Customer Reviews

Sunday Best Baking: Over a Century of Secrets from the White Lily Kitchen

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This is a collection of recipes from the famous Southern flour, White Lily. The tips and recipes are the most requested from generations of Southern bakers. These favorites have been updated so they are quick and easy to prepare.

The biscuit recipe is so much like my Grandmother's it takes me back to her kitchen, and fills me with memories of "home".

The black walnut cake is the easist I have ever baked, and has a wonderful flavor. Rich without being too sweet.

I hope you enjoy these recipes as much as I have.

This is the first cookbook that I have read that has retraced the history of Southern Baking. It contains dozens of historic recipes like Wacky Cake, Appalachain Apple Stack Cake, as well as the original White Lily biscuit recipe from 1883. I especially enjoyed reading about the history of one of the South's oldest and most venerable flour mills.

The chicken and dumplings recipe alone is worth the price of this book!!! This is true Southern comfort food at its very best!!! If you happen to come across this book at its given price....DON'T THINK TWICE!!! BUY IT!!! It really is too bad that it is not out of print because it really is a wonderful book. You couldn't do anything but benefit from it's pages.

From Tennessee's premier milling company, this book combines the best of yesterday and today. Belinda Ellis Gibson has shown that in her first venture as a food stylist and author she has what it takes to allow the conumer to visualize and almost smell the biscuits baking.

This book is a must for any proud Southerner!

My mom made the best angel biscuits and always used White Lily flour. So when I read about the wonders of this soft-wheat flour in a gourmet magazine, I was on a hunt to find some. It wasn't available where I was living at the time so I bought some online and added this cookbook to my order. I use it LOTS!

I found this at the local library. It has a good variety of recipes, some historic recipes, as well as related background. Shirley Corriher has a couple of pages discussing types of flour. BTW, Amazon's Canadian site is taking orders for a reprint scheduled for June 2009, for less than ten bucks.