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“A brilliant blend of science and soul. This is a book that the food world has needed for a long time.”—Fred W. Sauceman, author of The Place Setting
“Lundy invites you to sit at the table with a good hot biscuit and some buttery sorghum syrup and meet the people who grow it, make it, and even the chefs who have discovered it. For me and other people who grew up in the Appalachians, the stories offer a taste of home.”—Belinda Ellis, author of Biscuits
“Infuses the sorghum artisan’s pride into each recipe, providing a taste of cooking with heritage.”—James Baier, executive secretary, National Sweet Sorghum Producers & Processors Association
“Everyone who appreciates the storied intersection of food and culture deserves to savor this book. The recipes are a combination of reliable favorites and brilliant innovations.”—Sheri Castle, author of The Southern Living Community Cookbook
“Whether offering authentic hill country classics or twenty-first-century novelties, Lundy’s recipes and meditations explore the full range of sorghum’s flavorsome possibilities. She reveals the affinities of sorghum with New Mexico’s red chiles and West Indian ginger, citrus, and cardamom, as well as its long-cherished harmony with cornbread, buttermilk, sweet potatoes, and bacon.”—David S. Shields, author of Southern Provisions
“Lundy not only showcases the rich history of sorghum, she goes deeper, showing how much southern chefs truly value the history and traditions of where we come from.”—Travis Milton, chef de cuisine, Comfort Restaurant (Richmond, VA)
“Sorghum has been a culinary fixture for half of my life, but this book explains its significance, its community, its lore, and its place so eloquently that I feel remiss in not discovering it even sooner. In a world of rapid loss of rural food staples, Sorghum’s Savor implores us to pay attention.”—Hugh Acheson, author of A New Turn in the South
“With the confidence bred in her Kentucky bones, and with an intellect honed through wide travels and studies, Lundy gives sorghum its long delayed due in this smart and lyrical book.”—John T. Edge, coeditor of The Larder: Food Studies Methods from the American South
“A celebration of one of the unsung essentials of the Southern table. Resonating of warm earth and soft summer nights, of hearth fires and crisp mountain autumns, Lundy’s voice is one of the most lucid and lovely in all of southern food writing.”—Damon Lee Fowler, author of Essentials of Southern Cooking
Recently rediscovered by progressive chefs across the nation, sorghum is prized for its distinct umami taste—a blend of sweet and savory with a hint of nutty tang. The lingering complexity of sorghum makes it the perfect “secret ingredient” to enhance and deepen the flavors of such innovative modern dishes as Chef Dustin Staggers’s Monkey Wrench Skillet Fried Chicken and Chef John Fleer’s Long Sweetening Sorbet.
Yet sorghum is no secret to southern home kitchens. While sorghum is an Old World grass that resembles corn and is cultivated and used as a grain in most of the world, the cane varieties were cultivated, processed and used as syrup only in North America, particularly in the South where it has been a staple in baked goods, confections, glazes, and dressings since before the Civil War. In Sorghum’s Savor, Ronni Lundy showcases the endless possibilities of this unique ingredient, as well as the reasons why it has long been cherished in the South.
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Making Sorghum - MOTHER EARTH NEWS Making Sorghum During WWII Irma Epps talks about making sorghum during the '30s and '40s and her father's love of the sweet sub... Savor (F1) Melon Seed - Johnny's Selected Seeds The sweetest French melon. Unsurpassed eating quality. The small, 2 lb. melons are of the classic Charentais type: faintly ribbed, with a smooth gray-green rind and ... Savor the Avenue 2015 Boca Raton Magazine Save your seat for Savor The Avenue. The annual event is back again this year, bringing you Florida's longest dining table on March 26. See menus below. Just Poppin Popcorn Blog Just Poppin Popcorn Blog with popcorn news, popcorn recipes, and information on such topics as popcorn fund raising and crafts. Gluten-Free Pumpkin Muffins - Flourish - King Arthur Flour Looking for a colorful addition to your autumn bread basket? You wont do better than these pumpkin muffins. Pumpkin, aside from its compelling autumnal flavor, is ... Best Recipes, Food and Cocktail How To's Whether you're interested in the best restaurants in the world or the Five-Star restaurants in your local area, find delectable eats here. Restaurant review: At Savor, lots of sparkle and a few ... Savor, the new restaurant in Klyde Warren Park, reminds me of the Affordable Care Act. Its owners had a great idea: Build a wonderful structure to which ... Sorghum Meal (Maltabella) - Natures Choice 24 Responses to Sorghum Meal (Maltabella) Cliff Green Says: October 3rd, 2011 at 9:24 pm. Very helpfull as I was seeking information on gluten-free cereals Sorghum Texas A&M AgriLife Research & Extension Center ... Texas. 2012-2014 Grain Sorghum TX High Plains Dryland Hybrid Trials (PDF) 2015 Texas Grain Sorghum Weed Control Guide (PDF) Combine Header Equipment Options for ... News Savoring Kentucky See our latest posts at News. Savoring Kentucky showcases the wonders of Kentucky's food, farms, farmers, restaurants, chefs, distillers, brewers, orchards and markets.
“Lundy invites you to sit at the table with a good hot biscuit and some buttery sorghum syrup and meet the people who grow it, make it, and even the chefs who have discovered it. For me and other people who grew up in the Appalachians, the stories offer a taste of home.”—Belinda Ellis, author of Biscuits
“Infuses the sorghum artisan’s pride into each recipe, providing a taste of cooking with heritage.”—James Baier, executive secretary, National Sweet Sorghum Producers & Processors Association
“Everyone who appreciates the storied intersection of food and culture deserves to savor this book. The recipes are a combination of reliable favorites and brilliant innovations.”—Sheri Castle, author of The Southern Living Community Cookbook
“Whether offering authentic hill country classics or twenty-first-century novelties, Lundy’s recipes and meditations explore the full range of sorghum’s flavorsome possibilities. She reveals the affinities of sorghum with New Mexico’s red chiles and West Indian ginger, citrus, and cardamom, as well as its long-cherished harmony with cornbread, buttermilk, sweet potatoes, and bacon.”—David S. Shields, author of Southern Provisions
“Lundy not only showcases the rich history of sorghum, she goes deeper, showing how much southern chefs truly value the history and traditions of where we come from.”—Travis Milton, chef de cuisine, Comfort Restaurant (Richmond, VA)
“Sorghum has been a culinary fixture for half of my life, but this book explains its significance, its community, its lore, and its place so eloquently that I feel remiss in not discovering it even sooner. In a world of rapid loss of rural food staples, Sorghum’s Savor implores us to pay attention.”—Hugh Acheson, author of A New Turn in the South
“With the confidence bred in her Kentucky bones, and with an intellect honed through wide travels and studies, Lundy gives sorghum its long delayed due in this smart and lyrical book.”—John T. Edge, coeditor of The Larder: Food Studies Methods from the American South
“A celebration of one of the unsung essentials of the Southern table. Resonating of warm earth and soft summer nights, of hearth fires and crisp mountain autumns, Lundy’s voice is one of the most lucid and lovely in all of southern food writing.”—Damon Lee Fowler, author of Essentials of Southern Cooking
Recently rediscovered by progressive chefs across the nation, sorghum is prized for its distinct umami taste—a blend of sweet and savory with a hint of nutty tang. The lingering complexity of sorghum makes it the perfect “secret ingredient” to enhance and deepen the flavors of such innovative modern dishes as Chef Dustin Staggers’s Monkey Wrench Skillet Fried Chicken and Chef John Fleer’s Long Sweetening Sorbet.
Yet sorghum is no secret to southern home kitchens. While sorghum is an Old World grass that resembles corn and is cultivated and used as a grain in most of the world, the cane varieties were cultivated, processed and used as syrup only in North America, particularly in the South where it has been a staple in baked goods, confections, glazes, and dressings since before the Civil War. In Sorghum’s Savor, Ronni Lundy showcases the endless possibilities of this unique ingredient, as well as the reasons why it has long been cherished in the South.
Product Details
- Sales Rank: #673303 in Books
- Published on: 2015-03-31
- Original language: English
- Number of items: 1
- Dimensions: 8.50" h x .38" w x 5.50" l, .0 pounds
- Binding: Hardcover
- 176 pages
0813060826
Nowadays, you can easily see that hundreds thousands of people searching for free book Sorghum's Savor book's reading it on the sweat house with net connection. End up being happy, you can easily reach thousands and thousands of happy members exactly who became sick and tired with waiting for book inside mail, and now you can reading Sorghum's Savor. You can get new books on the internet books, and acquire books in our site. It can be fast, simple, furthermore to try out.
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Related Books :
Making Sorghum - MOTHER EARTH NEWS Making Sorghum During WWII Irma Epps talks about making sorghum during the '30s and '40s and her father's love of the sweet sub... Savor (F1) Melon Seed - Johnny's Selected Seeds The sweetest French melon. Unsurpassed eating quality. The small, 2 lb. melons are of the classic Charentais type: faintly ribbed, with a smooth gray-green rind and ... Savor the Avenue 2015 Boca Raton Magazine Save your seat for Savor The Avenue. The annual event is back again this year, bringing you Florida's longest dining table on March 26. See menus below. Just Poppin Popcorn Blog Just Poppin Popcorn Blog with popcorn news, popcorn recipes, and information on such topics as popcorn fund raising and crafts. Gluten-Free Pumpkin Muffins - Flourish - King Arthur Flour Looking for a colorful addition to your autumn bread basket? You wont do better than these pumpkin muffins. Pumpkin, aside from its compelling autumnal flavor, is ... Best Recipes, Food and Cocktail How To's Whether you're interested in the best restaurants in the world or the Five-Star restaurants in your local area, find delectable eats here. Restaurant review: At Savor, lots of sparkle and a few ... Savor, the new restaurant in Klyde Warren Park, reminds me of the Affordable Care Act. Its owners had a great idea: Build a wonderful structure to which ... Sorghum Meal (Maltabella) - Natures Choice 24 Responses to Sorghum Meal (Maltabella) Cliff Green Says: October 3rd, 2011 at 9:24 pm. Very helpfull as I was seeking information on gluten-free cereals Sorghum Texas A&M AgriLife Research & Extension Center ... Texas. 2012-2014 Grain Sorghum TX High Plains Dryland Hybrid Trials (PDF) 2015 Texas Grain Sorghum Weed Control Guide (PDF) Combine Header Equipment Options for ... News Savoring Kentucky See our latest posts at News. Savoring Kentucky showcases the wonders of Kentucky's food, farms, farmers, restaurants, chefs, distillers, brewers, orchards and markets.
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