Southern Biscuits
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Southern Biscuits
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Standort: Denver, Colorado, USA
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eBay-Artikelnr.:187433675906
Artikelmerkmale
- Artikelzustand
- Release Year
- 2011
- ISBN
- 9781423621768
Über dieses Produkt
Product Identifiers
Publisher
Gibbs Smith, Publisher
ISBN-10
142362176X
ISBN-13
9781423621768
eBay Product ID (ePID)
17038830836
Product Key Features
Book Title
Southern Biscuits
Number of Pages
216 Pages
Language
English
Publication Year
2011
Topic
Regional & Ethnic / American / Southern States, Methods / Baking
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.1 in
Item Weight
44.1 Oz
Item Length
9 in
Item Width
9 in
Additional Product Features
Intended Audience
Trade
LCCN
2010-042659
Reviews
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., by Nathalie Dupree and Cynthia Graubart (Gibbs-Smith, $21.99). We can'e(tm)t think of a better or more definitive source for such a worthy undertaking.
Dewey Edition
22
Photographed by
McKee, Rick
Number of Volumes
1 vol.
Dewey Decimal
641.8/15
Table Of Content
Acknowledgments 8 Foreword by Terry Kay 10 Introduction 12 Biscuit Basics 16 Easy Biscuits Julia Regner''s Sturdy Dorm Biscuits 32 Allison''s Easy Sour Cream Biscuits 34 Julia''s Double Ginger Biscuits 36 Jennet Alterman''s Mother''s Shot Glass Biscuits 38 Rachel''s Very Beginner''s Cream Biscuits 40 Busty Yogurt Biscuits 42 Yogurt and Heavy Cream Biscuits 44 Cynthia''s Real Life Pantry Biscuits 46 Homemade Refrigerator Biscuit Mix 48 Traditional Biscuits Baking Powder Biscuits 52 Basic Southern Biscuit 54 Novice Tea Towel Kneaded Smooth-topped Sweet-Milk Biscuits 56 Hand-Rolled Extra-Light Biscuits 58 Kate''s Unforgettable Wooden Bowl Biscuits 60 Mishap Skillet Biscuits 62 Shirley Corriher''s Country Buttermilk Biscuits 63 Biscuits Supreme 64 "Bomber" Biscuits 66 Bumpy-Topped Mock Clabber Biscuits 68 James Villas'' Maw-Maw''s Biscuits 70 Double Fluffy Buttermilk Biscuits 72 Food Processor Biscuits 74 Fast Food Biscuits 76 Big Nasty Biscuits 78 The Flying Biscuit 80 Beaten Biscuits 82 Make Ahead Shenandoah Valley Biscuits 84 Mrs. Dull''s "Diet" Soda Biscuits 86 Gullah Biscuits 88 Olive Oil Biscuit 90 Buttermilk-Margarine Biscuits 92 Angel Biscuits 94 Stir ''n Roll Biscuits 96 Leftover Biscuits 97 Embellished Biscuits Black Pepper Biscuits 100 Goat Butter Biscuits 102 Pimento Cheese Biscuits 104 Benne Seed Biscuits 106 Cracklin'' Cat''s Head Biscuits 108 Parsley Biscuits with Ham and Honey Mustard 110 Buttermilk Raisin Cinnamon Pecan Biscuits 112 Buttery Blueberry Ginger Biscuits 114 Cranberry-Orange Biscuits 116 Sweet Potato or Pumpkin Biscuits 118 On-the-Go A.M. Breakfast Sandwich 121 Coca-Cola Biscuits 122 Party Biscuits Half Dollar Ham Biscuits 126 Petite Carriage House Biscuits 128 Senator Hollings'' Flaky Appetizer Cream Cheese Biscuits 130 Flaky Pecan Party Biscuits 132 Biscuit Relatives Butter Dips 136 Cheese Straws or Wafers 137 Chocolate Soldiers 138 Blue Cornmeal Biscuits 140 Cheddar-Chipotle Cornmeal Biscuits 142 Paul Prudhomme''s Southern Biscuit Muffins 144 Buttermilk Rusks 145 Mrs. Dull''s 5 O''Clock Tea Porter Puffs 146 Cheese Sausage Pinwheels 147 Peach Coffee Cake 149 Pancakes 150 Waffles 151 Chicken or Turkey Biscuit Pot Pie 152 Fluffy Food Processor Buttermilk Biscuits for Potpie 155 Rainy-day Thyme Dumplings and Beef Stew 156 Chicken and Dumplings 159 Chicken and Vegetables with Dumplings 160 Tomorrow''s Biscuits Breaded Tomatoes 164 Tomato Biscuit Soup 165 Biscuit Panzanella Salad 166 Sausage, Fennel, and Apple or Pear Dressing or Stuffing 168 Overnight Biscuit Cheese Casserole 169 Overnight Biscuit Sausage and Apple Casserole 170 Gilding the Lily Citrus Butter 174 Onion-Parmesan Butter 174 Norman''s Compound Butter with Lime and Cilantro 175 Nut Butter 175 Orange-Honey Butter 176 Honey Mustard Sauce 176 Orange Glaze 177 Fig Jam Filling 177 Easy Refrigerator Strawberry Jam 178 Lemon Curd (Lemon Cheese) 179 Hot Pepper Jelly 180 Sausage-Bacon Gravy 182 Dumpling Gravy 183 Chocolate Gravy 184 Butterscotch Sauce 184 Caramel Sauce 185 Desserts White Lily Sweet Cake Biscuits 188 Hayley Daen''s Cranberry Buttermilk Scones 191 Hayley Daen''s Brown Sugar Shortcakes 194 Caramel Bread Sticks 196 Peach Pinwheels 198 Fig Roll Loaf 200 Biscuit Fried Pies 202 Lazy Girl Peach Cobbler 204 Peach Puzzle 205 Overnight Bananas Foster Biscuit Casserole 206 Biscuit Trifle 207 Berry-Biscuit Summer Pudding 208 Biscuit Brown Betty 210 Ginger Banana Biscuit Bread Pudding 211 Cinnamon-Raisin Biscuit Bread Pudding 212 Index 214
Synopsis
Nothing Says Comfort Like A Southern Biscuit Southern Biscuits features recipes and baking secrets for every biscuit imaginable, including hassle-free easy biscuits to embellished biscuits laced with silky goat butter, crunchy pecans, or tangy pimento cheese. The traditional biscuits in this book encompass a number of types, from beaten biscuits of the Old South and England, to Angel Biscuits--a yeast biscuit sturdy enough to split and fill but light enough to melt in your mouth. 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 winner Nathalie Dupree's Southern Memories and Shrimp and Grits. She has appeared on 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 in 1985. She is the author of The One-Armed Cook, called the culinary version of What to Expect When You're Expecting. Cynthia and her husband, Cliff, live in Atlanta, Georgia. Homemade Refrigerator Biscuit Mix Makes 10 cups If making several batches of biscuits a month, or one biscuit at a time, make a flour-and-fat base mixture to add the milk to at a later time. It will keep several months in a tightly covered container in the refrigerator. Combine one part milk or buttermilk with two parts mix for any quantity of biscuits from 4 to 40 Once again, more salt and baking powder are added. This dough can also be used in making coffee cakes, pancakes, waffles, and the like. Ingredients: 10 cups self-rising flour 3 teaspoons salt 5 teaspoons cream of tartar 4 teaspoons baking powder 2 cups chilled shortening, lard, or butter, roughly cut into 1/2-inch pieces Directions: Fork-sift or whisk the flour, salt, cream of tartar, and baking powder in a very large bowl. Scatter the shortening over the flour and work in by rubbing fingers with the shortening and flour as if snapping thumb and fingers together (or use two forks or knives, or a pastry cutter) until the mixture looks like well-crumbled feta cheese, with no piece larger than a pea. Shake the bowl occasionally to allow the larger pieces of fat to bounce to the top of the flour, revealing the largest lumps that still need rubbing. Store the mix in the refrigerator in an airtight container until ready to use., Southern Biscuits features recipes and baking secrets for every biscuit imaginable, including hassle-free easy biscuits to embellished biscuits laced with silky goat butter, crunchy pecans, or tangy pimento cheese. The traditional biscuits in this book encompass a number of types, from beaten biscuits of the Old South and England, to Angel Biscuits--a yeast biscuit sturdy enough to split and fill but light enough to melt in your mouth. 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., Southern Biscuits features recipes and baking secrets for every biscuit imaginable, including hassle-free easy biscuits to embellished biscuits laced with silky goat butter, crunchy pecans, or tangy pimento cheese. The traditional biscuits in this book encompass a number of types, from beaten biscuits of the Old South and England, to Angel Biscuits: a yeast biscuit sturdy enough to split and fill but light enough to melt in your mouth. 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. Homemade Refrigerator Biscuit Mix Makes 10 cups If making several batches of biscuits a month, or one biscuit at a time, make a flour-and-fat base mixture to add the milk to at a later time. It will keep several months in a tightly covered container in the refrigerator. Combine one part milk or buttermilk with two parts mix for any quantity of biscuits from 4 to 40! Once again, more salt and baking powder are added. This dough can also be used in making coffee cakes, pancakes, waffles, and the like. Ingredients: 10 cups self-rising flour 3 teaspoons salt 5 teaspoons cream of tartar 4 teaspoons baking powder 2 cups chilled shortening, lard, or butter, roughly cut into 1/2-inch pieces Directions: Fork-sift or whisk the flour, salt, cream of tartar, and baking powder in a very large bowl. Scatter the shortening over the flour and work in by rubbing fingers with the shortening and flour as if snapping thumb and fingers together (or use two forks or knives, or a pastry cutter) until the mixture looks like well-crumbled feta cheese, with no piece larger than a pea. Shake the bowl occasionally to allow the larger pieces of fat to bounce to the top of the flour, revealing the largest lumps that still need rubbing. Store the mix in the refrigerator in an airtight container until ready to use., 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 featuring recipes and baking secrets for every flavor and style imaginable. Southern Biscuits features recipes and baking secrets for every biscuit imaginable, including hassle-free easy biscuits to embellished biscuits laced with silky goat butter, crunchy pecans, or tangy pimento cheese. The traditional biscuits in this book encompass a number of types, from beaten biscuits of the Old South and England, to Angel Biscuits-a yeast biscuit sturdy enough to split and fill but light enough to melt in your mouth. 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., Southern Biscuits features recipes and baking secrets for every biscuit imaginable, including hassle-free easy biscuits to embellished biscuits laced with silky goat butter, crunchy pecans, or tangy pimento cheese. The traditional biscuits in this book encompass a number of types, from beaten biscuits of the Old South and England, to Angel Biscuits:a yeast biscuit sturdy enough to split and fill but light enough to melt in your mouth. 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. Homemade Refrigerator Biscuit Mix Makes 10 cups If making several batches of biscuits a month, or one biscuit at a time, make a flour-and-fat base mixture to add the milk to at a later time. It will keep several months in a tightly covered container in the refrigerator. Combine one part milk or buttermilk with two parts mix for any quantity of biscuits from 4 to 40! Once again, more salt and baking powder are added. This dough can also be used in making coffee cakes, pancakes, waffles, and the like. Ingredients: 10 cups self-rising flour 3 teaspoons salt 5 teaspoons cream of tartar 4 teaspoons baking powder 2 cups chilled shortening, lard, or butter, roughly cut into 1/2-inch pieces Directions: Fork-sift or whisk the flour, salt, cream of tartar, and baking powder in a very large bowl. Scatter the shortening over the flour and work in by rubbing fingers with the shortening and flour as if snapping thumb and fingers together (or use two forks or knives, or a pastry cutter) until the mixture looks like well-crumbled feta cheese, with no piece larger than a pea. Shake the bowl occasionally to allow the larger pieces of fat to bounce to the top of the flour, revealing the largest lumps that still need rubbing. Store the mix in the refrigerator in an airtight container until ready to use.
LC Classification Number
TX770.B55D86 2011
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- 4***d (170)- Bewertung vom Käufer.Letzter MonatBestätigter KaufGood quality book with good shipping. Thanks for the great transaction.
- Automatische Bewertung von eBay- Bewertung vom Käufer.Letzter MonatBestellung pünktlich und problemlos geliefert
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