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Southern Biscuits Hardcover – May 1, 2011
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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)
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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.
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The mother of a friend who lived in the NC mountains made such marvelous biscuits. What she did is exactly described in Kate's Unforgettable Wooden Bowl Biscuits.
With Southern Biscuits Nathalie has again shared with us her wit, charm and recipes from the Old New South -- and she has hit it out of the park! I mean -- who doesn't love a light, fluffy, flaky biscuit?! And who knew there were so many versions and ways to make and eat a biscuit? I have been busy working my way through every conceivable incarnation of this dining staple.
Whether you are a novice or a mealtime maven, there is something new, delicious and exciting for you in this book. It never occurred to me to use cake flour to lighten up my biscuit, or that there was even such a thing as goat butter!! Who knew?! Nathalie knew -- and she shared. This book is worth the price of admission just to discover how to make your own self-rising flour or Homemade Refrigerator Biscuit mix. But, let me warn you, this book can be dangerous. It makes it entirely too easy to create a (half)dozen biscuits at will and on a moment's notice. But, I have enjoyed every bite of the cloud-like creations owing to my extra 10 pounds of girth -- thanks to Nathalie Dupree and Southern Biscuits!
And, oh yeah, the Kindle edition at $1.99 is the bonus kitchen companion making it also convenient to review and recreate the recipes with ease.
I am a displaced Texan living in Massachusetts, so I really welcome the treat of good southern biscuits.