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Biscuits, Spoonbread & Sweet Potato Pie (Knopf Cooks American Series), by Bill Neal
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300 recipes that celebrate the glories of Southern baking are interweaved with bits of history and a countryman's knowledge of cooking secrets of the rural South--past and present. 60 photographs.
- Sales Rank: #1230897 in Books
- Published on: 1990-04-14
- Released on: 1990-04-14
- Ingredients: Example Ingredients
- Original language: English
- Number of items: 1
- Dimensions: 10.00" h x 7.25" w x 1.00" l,
- Binding: Hardcover
- 334 pages
- Biscuits, Spoonbread & Sweet Potato Pie (Knopf Cooks American Series)
Review
"An authoritative journey through the baking and related confectionery cooking of the South."
An authoritative journey through the baking and related confectionery cooking of the South. ("New York Times Book Review")
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. ("Library Journal")
Review
An authoritative journey through the baking and related confectionery cooking of the South.--New York Times Book Review
Bill Neal is a genius at the stove.--Craig Claiborne
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
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.
Most helpful customer reviews
30 of 31 people found the following review helpful.
A Real Keeper
By A Customer
I have a several thousand cookbook collection - spanning some 40+ years. I have read each one and KNOW them. This book grabs your attention and holds it. I have a Top 100 Cookbooks (my very, very favorite ones) bookcase. A book has to pass rigid cooking/baking tests to get there. This book is there!!
Note: I have had FUN doing this all these years.
The recipe for "A Good White Bread" is about as tasty as white bread can ever be. (Hint: Make 1 BIG loaf with it) The "Pain de Babeurre" rolls are probably the best we have ever had. They raise big, fat, and are very soft inside. Where do I stop?
Get the book - trust me, you won't be sorry!
17 of 19 people found the following review helpful.
Baking, Sweet and Southern
By A Customer
Bill Neal was one of the first cookbook authors I am aware of to incorporate culinary history, as well as cultural lore and perfectly chosen old photos into his "how-we-cook-it-in-the-South book." Thus, in BISCUITS, et al. he offers a compendium of history and culture truly representative of the Southern U. S., not merely a cliched pastiche of collarded, chitterlinged, cornbreaded and mint-juleped facts and details to pad out the receipes. Native American is distinguished from Colonial cookery, African-American from Appalachian, and Creole from Charleston as the author takes pains to convey, for example, why cooks in different regions of the South tossed different ingredients in with the cornmeal to produce their distinctive cornbreads--then he reproduces each of the recipes! At the same time Neal weaves the various influences together where appropriate; for example, from the introduction to Sweet Potato Yeast Bread: "This Mississippi bread has just about everything going for it . . . delicious and nutritious. . . Similar recipes are published in local cookbooks throughout the Southern coastal regions, wherever blacks live in large numbers. The bread is most likely of African and West Indian heritage [which use other] starchy tubers such as cassava, tanyah (elephant's ear), yams, and arrowroot." Reading this book is a pleasure unto itself, and all the recipes I have tried are outstanding. Specifically, the Appalachian Corn Bread cooked up as small fritters on a cast-iron griddle was food for the gods! (Hint: I snuck in one secret ingredient.) Bill Neal, if you read this review, e-mail me at mammamia8@aol.com so that I can tell you the secret ingredient (and ask you to marry me). P.S. Also, have you published other books since '95? Next on my list to read: Through the Garden Gate and Gardeners Latin. Signed, Mirabila X.(Oh, don't forget to give me the password, being my last name, so I'll know it is really you!)
9 of 9 people found the following review helpful.
Southern baking
By Alexanderplatz
Bakers who have exhausted BILL NEAL'S SOUTHERN COOKING will find a mother lode of Southern baking recipes in BISCUITS, SPOONBREAD, and SWEET POTATO PIE. I agree with another reviewer who praises the recipe for "A Good White Loaf." It's one of the recipes I return to when I absolutely want to be sure that the bread is going to come out perfectly (Thanksgiving, e.g.).
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