Callie's Biscuits and Southern Traditions: Heirloom Recipes from Our Family Kitchen Author: Visit Amazon's Carrie Morey Page | Language: English | ISBN:
1476713219 | Format: PDF
Callie's Biscuits and Southern Traditions: Heirloom Recipes from Our Family Kitchen Description
Review
“Opening the oven on culinary secrets…full of charming asides, cooking tips, and always a story… A lifetime of dishes that have been the binding agent of one family, now shared with others." (
Charleston Magazine)
About the Author
Carrie Morey, daughter of Callie White,
founded Callie’s Charleston Biscuits in 2005 with the goal of making her mother’s delicious biscuits accessible across the country. Touted by the
Today show,
Saveur, Food & Wine, Southern Living, The New York Times, and Oprah, her biscuits and pimento cheese collection are sold at high-end retail stores all over the country. Chosen as one of Martha Stewart’s “Dreamers into Doers” in 2008, Carrie has been a guest lecturer on entrepreneurship at the College of Charleston School of Business for more than five years.
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- Hardcover: 272 pages
- Publisher: Atria Books (October 15, 2013)
- Language: English
- ISBN-10: 1476713219
- ISBN-13: 978-1476713212
- Product Dimensions: 9.2 x 7.4 x 1 inches
- Shipping Weight: 2.2 pounds (View shipping rates and policies)
I have lived all over the US, but I am a Southern girl at heart. My parents were both born and raised in the South, and I grew up on good, Southern cooking. I couldn't wait to start cooking from this book. I'll be honest, I'm something of a biscuit snob. To me, biscuits should be simple and so I haven't made Callie's biscuits yet (I've never HEARD of putting cream cheese into biscuits!), but will probably give them a go sometime in the future. I do heartily agree with her preference for White Lily flour for your biscuits, though. It's the best brand I've found for great biscuits.
This is definitely a book on Southern cooking and, as such, Callie loves her butter!! Now I love butter as much as the next person (I refuse to even have margarine in my house!), but 1 stick of butter for the "A Cup A Cup A Cobbler" recipe was definitely too much. I took it to church for our potluck, and the ladies there agreed that the cobbler taste was good, but it was way too much butter. I would recommend dropping it to no more than 1/2 stick, and possibly less. On the same vein, I was going to whip up the "Christmas Cast-Iron Apple" which looks like a cross between an apple pie and an apple crumble today, but between the pie crust recipe and the pie recipe, it calls for a grand total of 2 1/4 sticks of butter! I decided to hold this recipe until Thanksgiving when I can just indulge and not worry about it!
Mrs. Em's Bread has a wonderful flavor. It's quick and easy to whip up and the results were great. I will say that the inside of mine was slightly doughy even though by her guidelines it should have been done, but that could be partly due to my new loaf pan. Next time I'll let it cook about 5 minutes more than she says.
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