Grain and Fire : A History of Baking in the American South Indigenous From Yeast Breads to Sourdough

From Yeast Breads to Sourdough

part narrative

and whole fruits in McClellan's third preserving book use only unrefined sweeteners:

the dishes owe their inspiration to the distant past

dust cover has some slight moisture staining on the top dust cover

Grain and Fire : A History of Baking in the American South Indigenous From Yeast Breads to SourdoughA coconut cake is not always just a coconut cake. While a luscious layer cake may exemplify the towering glory of southern baking, like everything about the American South, baking is far more complicated than it seems. Rebecca Sharpless here weaves a brilliant chronicle, vast in perspective and entertaining in detail, revealing how three global food traditionsIndigenous American, European, and Africancollided with and merged in the economies,