Southern breads
recipes, stories and traditions
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Author
Contributions
- Holaday, Chris, author - Contributor
- Smith, Bill - Contributor
Publication
2016 - The History Press, South Carolina
Language
English
Word Count
34,250 words, Guess
Page Count
137 pages
Identifiers
- Internet Archivesouthernbreadsre0000mark
- ISBN-101467137448
- ISBN-139781467137447
- Library of Congress Control Number2016948309
- OCLC Control Number970797611
and 3 more
- OCLC Control Number956694273
- Better World Books9781467137447
- Open LibraryOL27228662M
Classifications
- DDC641.815
- LCCTX773.M2685 2016
Description
The warmth of the oven and the smell of fresh-baked bread conjure comforting memories of tradition and place. Aside from being a staple on every table in the South, these breads and their recipes detail the storied history of the region. Biscuits emerged from Native American and European traditions. Cornbread, with its vast variety, is a point of debate among Southerners over which recipe yields the most delicious results. The hushpuppy, developed possibly to quiet whining dogs, is a requirement for any true catfish or barbecue meal. Author Chris Holaday and top culinary instructor Marilyn Markel offer the mouthwatering history, famous recipes and heartwarming stories of Southerners in their kitchens.
Subjects
Places
Other Editions
- Southern breads: recipes, stories and traditions
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