Biscuits, Spoonbread, and Sweet Potato Pie
“Biscuits, Spoonbread, and Sweet Potato Pie” by Bill Neal is a comprehensive cookbook published by the University of North Carolina Press in 2003. This edition spans 400 pages and is presented in English. The book celebrates the art of southern baking, featuring 300 recipes that highlight the breads, biscuits, cakes, pies, cookies, and sweets cherished by southern cooks for generations.
Readers will discover a rich tapestry of culinary history alongside practical cooking methods. The book begins with a focus on cornmeal, offering recipes for dumplings, hushpuppies, and various styles of spoonbread. It also includes a delightful selection of desserts such as persimmon pudding and lemon chess pie. Bill Neal shares his expertise in southern cooking, reviving traditional dishes and providing insights into the region’s culinary heritage, making this a valuable resource for anyone interested in southern cuisine.
Official synopsis Publisher
This delightful cookbook celebrates the glories of southern baking, with 300 recipes for the breads, biscuits, cakes, pies, cookies, and sweets that have been the pride of southern cooks for generations.
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.)
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