Catalog

Displaying 1 of 1

Still we rise : a love letter to the Southern bisciut with over 70 sweet and savory recipes

2023

Title:	Still we rise : a love letter to the Southern bisciut with over 70 sweet and savory recipes / Erika Council.


Author:	Council, Erika, author.

Year:	2023
Physical description:	207 pages : color illustrations ; 23 cm
Publisher:	New York : Clarkson Potter, [2023]
Subjects:	Biscuits. Cooking, American -- Southern style.
Format:	Book

Genre:	Cookbooks.
Summary:	Part cookbook, part cultural history, part memoir, Still We Rise is a tribute to the glories of flour, butter, and buttermilk baked tall, tender, and flaky. Erika Council, the granddaughter of legendary soul food chef Mildred (Mama Dip) Council, knows all about the power of the persistent biscuit. Here, recipes connect readers to the traditions and stories of the South and to the people who instilled in her a love of bread making, including her grandmothers and mother, family friends, and acquaintances, along with her favorite Black cookbook authors of the past 100 years who inspired some of her biscuit creations.
Contents:	Biscuit beginnings: behind the pantry door -- How to be basic: base biscuit recipes -- Rise to new heights: other ways to shape, cut, and bake up a biscuit -- In the mix: all-purpose biscuit mix -- Savory biscuits -- Sweet biscuits -- Spread love like butter: jams, spreads, and butters to jazz up your biscuits -- Biscuit breakfast and brunch.

ISBN:	9780593236093 0593236092
Control Number:	3815940

Copies owned:	24
Current requests:	0

Reserve

Reserve individual issues by clicking on the image in the 'Check availability' section below.

Expand All | Collapse All

Check availability

More like this

About the author

Erika Council is a baker, food writer, recipe developer, food photographer, educator, and owner/chef of Bomb Biscuits. She is the creator of the website Southern Soufflé, and has contributed to several cookbooks including Feed the Resistance by Julia Turshen, Soul by Todd Richards, and Sunday Suppers by Cynthia Graubart, as well as Beyond the Plate. Her work has been featured in The New York Times, Saveur, Food & Wine, Food52, The Kitchn, Essence, and HuffPost, among others. Erika has spoken at the Southern Foodways Alliance symposium and was a guest chef for the James Beard Foundation’s Sunday Supper South. She lives in Atlanta, Georgia. - (Random House, Inc.)

Cover image

Librarian's view

Displaying 1 of 1

My account

Community directory