Great Desserts of the South

By Jo Barksdale and Mary Leigh Furrh

More than 300 recipes make up this elegant
hardcover book of sumptuous sweets from the South. Here you will find recipes
for cakes, candy, cookies, custards, fruit desserts, pies, ice cream and
dessert beverages. All are among the best Southern cuisine has to offer-its
most enduring dessert recipes from the past and its most promising from the
present. Among the many delectable egg, cream, and sugar creations, are such
rich, indulgent concoctions as Syllabub, Tipsy Parson, and Floating Island,
introduced by English and French colonists; and exotic Creole showstoppers such
as Cherries Jubilee and Bananas Foster. You'll also find such tantalizing
treats as Winifred Cheney's Blackberry Jam Cake, Chocolate Pecan Pie, and
Georgia Peanut Cookies.
Beginning with a short history of Southern desserts, this volume discusses
authoritatively the origin and current use of various types of desserts. A
recipe written in elegant calligraphy and a rendering of a grand Southern
dining room grace each section divider. Also included are interesting
historical facts, legends, and unusual uses accompanying many of the desserts
profiled in this book.
Jo Barksdale writes cookbook reviews and freelance food articles for several
of Mississippi's leading newspapers. Mary Leigh Furrh is the food editor of
Mississippi Magazine . They are also the authors of Hors D'Oeuvres
Everybody Loves.

• Format: Hardcover
• Language: English
• ISBN: 0882896822
• ISBN13: 9780882896823
• Release Date: September 1988
• Publisher: Pelican Publishing Company
• Length: 224 Pages
• Weight: 1.68 lbs.
• Dimensions: 0.8" x 8.3" x 10.3"