400 pp., 6.125 x 8, 11 illus.
Not for Sale in the Republic of Ireland, South Africa, or the British Commonwealth (except Canada)
Paperback ISBN: 978-0-8078-5474-7
Published: May 2003
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From his first chapter on cornmeal--with recipes for dumplings, hushpuppies, and four styles of spoonbread--to his delicious array of desserts--including persimmon pudding, lemon chess pie, and pecan cake with caramel icing--Bill Neal interweaves fascinating bits of culinary history with a native's knowledge of the cooking secrets of the rural South. He demystifies beaten biscuits, revives such southern standbys as baps and bannocks, and freshens up old favorites such as peach cobbler and fruitcake. Passing on the traditions of the southern kitchen, Neal pays tribute to the richness of the region's heritage.
Biscuits, Spoonbread, and Sweet Potato Pie was first published in 1990.
(Not for sale in the British Commonwealth (except Canada), Ireland, or South Africa.)
About the Author
Bill Neal (1950-1991), who founded the Chapel Hill restaurants La Residence and Crook's Corner, was considered one of the nation's most talented young chefs. His influence continues today as chefs and home cooks across the country turn to his traditional southern recipes for guidance and inspiration. Neal was author of Bill Neal's Southern Cooking, coauthor of the Good Old Grits Cookbook, and editor of Through the Garden Gate, a collection of gardening essays by the late Elizabeth Lawrence.
For more information about Bill Neal, visit the Author Page.
"Bill Neal is a genius at the stove."--Craig Claiborne
"An authoritative journey through the baking and related confectionery cooking of the South."--New York Times Book Review
"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
"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
"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