Damon Lee Fowler's New Southern Baking: Classic Flavors for Today's Cook

The culinary master behind Classical Southern Cooking presents 160 mouthwatering recipes that capture the authentic flavors of the South for today s home cook Full color photos.
Damon Lee Fowler s New Southern Baking Classic Flavors for Today s Cook The culinary master behind Classical Southern Cooking presents mouthwatering recipes that capture the authentic flavors of the South for today s home cook Full color photos

  • Title: Damon Lee Fowler's New Southern Baking: Classic Flavors for Today's Cook
  • Author: Damon Lee Fowler
  • ISBN: 9780743250580
  • Page: 108
  • Format: Hardcover
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    1 thought on “Damon Lee Fowler's New Southern Baking: Classic Flavors for Today's Cook”

    1. I have numerous cookbooks, and this is my favorite baking cookbook by far. From savory to sweet, every single recipe that I've tried has come out marvelously. This is the book that finally cured me of my fear of (or inability to create) pie crust! Last week, I tried my hand at banana pudding, made from scratch, and it was better than I ever could have imagined. I also love his chapter on biscuits. The cat's head biscuits are my favorite! On top of all of the mouthwatering desserts, don't be afra [...]

    2. Some good recipes to try: Southern Breakfast Biscuits Old Chickahominy House Biscuits for Virginia Ham Julie's Lemon Squares Chocolate Irish Lace Old-Fashioned Lemon Jelly Cake Bubber's Key Lime Cake and Key Lime Cream Cheese Buttercream Seven-minute frosting w/ varaitions Mock Orange and Lemon Buttercream Lemon Curd Candied Citrus Threads Lemon Pecan Pie Marion's Key Lime Pie Cream Cheese Pastry for Tassies and Tartlets Victoria's Cheesecake (Almond Raspberry) Sourdough Starter I and II*Virgini [...]

    3. I love that this book talks about HOW to bake, rather than just listing recipes. The tips and techniques are helpful with all my baking and I especially appreciated the tutorial on various types of flour. I didn't realize that commercial flours are different in different regions of the country and might explauin why I had such a struggle with baked goods when I first moved from Mississippi to DelawareI blamed it all on the oven, but now understand that it was probably differences in the commerci [...]

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