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Availability:Out of StockContributor:Belinda EllisSeries:Savor the South CookbooksPublish date:2013-09-09Pages:144
Language:EnglishPublisher:University of North Carolina PressISBN-13:9781469610665ISBN-10:1469610663UPC:9781469610665Book Category:CookingBook Subcategory:Courses & Dishes, Regional & Ethnic, MethodsBook Topic:Bread, American, BakingSize:8.89 x 5.67 x 0.65 inchesWeight:0.8003Product ID:SCMG7C46GP
374
For fifteen years, food writer Belinda Ellis traveled around the country for the White Lily(R) flour company, teaching people to make biscuits and listening to their stories. "I learned that deep in the soul of a biscuit, there's more than the flour, fat, and milk. A hot biscuit embodies a memory of place and family," she writes. Ellis's heartfelt tribute to the biscuit celebrates the many...
Series: Savor the South Cookbooks
Language:EnglishPublisher:University of North Carolina PressISBN-13:9781469610665ISBN-10:1469610663UPC:9781469610665Book Category:CookingBook Subcategory:Courses & Dishes, Regional & Ethnic, MethodsBook Topic:Bread, American, BakingSize:8.89 x 5.67 x 0.65 inchesWeight:0.8003Product ID:SCMG7C46GP
Ellis, Belinda: - Belinda Ellis is editor of Edible Piedmont, a North Carolina food magazine, and a member of the Southern Foodways Alliance.
Publisher: University of North Carolina Press
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