LEADER 00000cam 2200505 i 4500 001 ocn970797611 003 OCoLC 005 20180628103301.0 008 160720s2016 scua 001 0 eng 010 2016948309 019 956694273 020 9781467137447|q(pbk.) 020 1467137448|q(pbk.) 040 DLC|beng|erda|cDLC|dYDX|dBTCTA|dBDX|dNRM|dOCLCF|dNGU|dJ$W |dNPC|dSFR|dFMF|dOCLCO|dOCL|dSLR|dNQM 042 pcc 049 NQMA 050 00 TX773|b.M2685 2016 100 1 Markel, Marilyn,|eauthor. 245 10 Southern breads :|brecipes, stories, and traditions / |cMarilyn Markel and Chris Holaday ; foreword by Bill Smith. 264 1 Charleston, SC :|bAmerican Palate,|c2016. 300 137 pages :|bcolor illustrations ;|c24 cm 336 text|btxt|2rdacontent 337 unmediated|bn|2rdamedia 338 volume|bnc|2rdacarrier 490 0 American Palate 500 Includes index. 505 0 Introduction -- Lessons to learn -- Biscuits -- Thank the miller -- Cornbread -- Other breads -- Following the instructions -- Recipe index. 520 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. 650 0 Pastry|zSouthern States. 650 0 Bread|zSouthern States. 650 0 Baked products|zSouthern States. 650 0 Cooking, American|xSouthern style. 700 1 Holaday, J. Chris,|d1966-|eauthor. 856 42 |3Contributor biographical information|uhttps:// www.loc.gov/catdir/enhancements/fy1619/2016948309-b.html 856 42 |3Publisher description|uhttps://www.loc.gov/catdir/ enhancements/fy1619/2016948309-d.html 994 C0|bNQM
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