Still We Rise
A Love Letter to the Southern Biscuit with Over 70 Sweet and Savory Recipes
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٣٫٧ - ٣ من التقييمات
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- 6٫99 US$
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- 6٫99 US$
وصف الناشر
IACP AWARD FINALIST • A love letter to the Southern biscuit, honoring its place in Black culinary culture and beyond with over 70 delicious recipes.
AN EPICURIOUS AND GARDEN & GUN BEST COOKBOOK OF THE YEAR
Still We Rise is a tribute to the glories of flour, butter, and buttermilk baked tall, tender, and flaky. Erika Council is the founder and head baker of the renowned Bomb Biscuit Company in Atlanta, Georgia. The granddaughter of legendary soul food chef Mildred (Mama Dip) Council and a teacher and activist who cooked and baked to support the civil rights movement, Erika knows all about the power of the persistent biscuit.
Here, Erika has perfected traditional biscuit types alongside inventive new creations. Her recipes connect readers to stories of the family, friends, and Southern culinary icons who instilled in her a love of baking.
Through over 70 unique recipes for biscuits, spreads, sandwiches, and a convenient home biscuit mix that will have you whipping up fluffy biscuits and bis-cakes in minutes, Erika takes us on a journey through Black excellence, resilience, and heritage in the American South. Step into her world and enjoy her classic Bomb Buttermilk Biscuit, the lightest Angel Biscuits, and new favorites like Corn Milk Biscuits, Everything “Bagel” Biscuits, Hominy Honey Butter, and the Glori-Fried Chicken Biscuit Sandwich, (plus a mind-blowing Cinnamon Sugar and Pecan Biscuit).
PUBLISHERS WEEKLY
In this irresistible debut, Council, owner of the Bomb Biscuit Co., in Atlanta, spreads "the gospel of biscuits." It's framed as "a love letter to the African American women and men who have both inspired and taught me along the way," and manages to be just that without ever becoming sappy. Indeed, Council's frank sidebars about political issues like the erasure of Black women chefs and historical cookbooks like A Date with a Dish by Freda DeKnight, the first food editor of Ebony Magazine, are highlights. Council shares basic biscuit recipes alongside instructions for DIY dry biscuit mix (which, Council claims, also makes excellent pancakes), and innovative techniques, including biscuits made with duck fat and one that calls for 7UP for extra lift. There are also butter swim biscuits, made by dropping dough into a pan of melted butter; pull-apart biscuits; and sweet potato biscuits passed down from Council's grandmother, the founder of the North Carolina restaurant Mama Dip's Kitchen. Sweet variations include doughnutlike fried biscuit dough and lemony dumplings simmered in blueberry sauce, while savory treats include a fried chicken sandwich and pretzel biscuits filled with bratwurst and mustard. There's even a quiche in a biscuit crust. This exhaustive and uplifting outing will have home cooks eager to get baking.
