Southern Breads: Recipes, Stories, and Traditions

by Marilyn Markel, Chris Holaday, Bill Smith (Foreword by)

Overview

“Mouthwatering bread recipes . . . The authors bring heartwarming stories of Southern kitchens, told by hushpuppies, biscuits, and everything in between.” —Southern Living
 
The warmth of the oven and the smell of fresh-baked bread conjure comforting memories of tradition and place. Aside from being a staple on every table in the South, these breads and their recipes detail the storied history of the region. Biscuits emerged from Native American and European traditions. Cornbread, with its vast variety, is a point of debate among Southerners over which recipe yields the most delicious results. The hushpuppy, developed possibly to quiet whining dogs, is a requirement for any true catfish or barbecue meal. Author Chris Holaday and top culinary instructor Marilyn Markel offer the mouthwatering history, famous recipes and heartwarming stories of Southerners in their kitchens.
 
“Southern Breads is a book every cook, baker or wannabe will want to add to their collection—or start a collection. It not only includes recipes, but the history of breads and their sidekicks (and the how-tos)—adding up to the magic of Southern cooking.” —Cleveland Banner
 
“In addition to classic recipes, including the no-knead Sally Lunn Bread, a brioche-like loaf with English roots, Southern Breads offers a number of irresistible ‘go-with’ recipes. Pinto beans, made luxurious by a small but essential chunk of salt pork, are the ideal complement for cornbread. Country-ham compound butter for biscuits? Yes, please.” —Indy Week

Product Details

ISBN-13:	9781439658901
Publisher:	Arcadia Publishing SC
Publication date:	05/10/2022
Series:	American Palate
Sold by:	Barnes & Noble
Format:	eBook
Pages:	244
File size:	3 MB

About the Author

One of the top culinary instructors in the South, Marilyn has pursued her passion for teaching from Dallas to Chapel Hill to the Charleston, South Carolina area, where she now resides. The Georgia native has taught countless classes on all aspects of cooking and served as culinary director for several schools. Marilyn is a member of Les Dames d'Escoffier, Southern Foodways Alliance and International Association of Culinary Professionals (IACP). Her work has appeared in the Charleston Post and Courier among other newspapers, the magazine Edible Piedmont, and she was featured in the documentary Pimento Cheese, Please, produced by the Southern Foodways Alliance.As an advertising copywriter, photographer or editor, Chris has had a long career in industries as varied as coffee, sporting goods, specialty grocery and wine. He has also written several nonfiction books with topics that range from baseball to auto racing to colonial towns, but all with a focus on Southern history. Among other publications, his work has appeared in Southern Living, and he has written promotional pieces for Marilyn Markel's cooking schools. A native of Texas and graduate of the University of North Carolina, he now resides in Durham.

Table of Contents

Foreword Bill Smith 9

Acknowledgements 11

1 Introduction 13

2 Lessons to Learn 15

3 Biscuits 23

4 Thank the Miller 63

5 Cornbread 69

6 Other Breads 95

7 Following the Instructions 129

Recipe Index 135

About the Authors 139

Editorial Reviews

""Southern Breads" is a book every cook, baker or wannabe will want to add to their collection - or start a collection. It not only includes recipes, but the history of breads and their sidekicks (and the how-tos) - adding up to the magic of Southern cooking. " Cleveland Banner


"An informative read, it was cowritten with Chris Holaday of Durham, a former Southern Season colleague and historian who also photographed many of Markel's mouthwatering dishes. Recipes from friends Nathalie Dupree, Sheri Castle, Ricky Moore, and others are also featured.

In addition to classic recipes, including the no-knead Sally Lunn Bread, a brioche-like loaf with English roots, Southern Breads offers a number of irresistible "go-with" recipes. Pinto beans, made luxurious by a small but essential chunk of salt pork, are the ideal complement for cornbread. Country-ham compound butter for biscuits? Yes, please." Indy Week


"True to its name, "Southern Breads" focuses on the bread-making peculiarities of various Southern regions but also goes into other recipes for toppings such as jam or pimento cheese, dumplings and cobblers. Markel says she took care of the recipes while her co-author, Chris Holaday, did most of the research and writing. He was the one who found such historical tidbits that Southern breads weren't just about cooking; they're "also a tale that involves human migration, war, slavery, airborne fungus, chemical reactions and scientists."

While bread is integral to Southern culture, it's those personal connections -- "the stories that go with them," Markel says in the book -- that turn a biscuit into something that transcends simple food." Chattanooga Times Free Press


Chris Holaday and Marilyn Markel chronicle the storied history of regional breads and recipes in Southern Breads: Recipes, Stories and Traditions (2016, www.arcadiapublishing.com).

Biscuits emerged from Native American and European traditions. Cornbread, with its vast variety, is a point of debate among Southerners over which recipe yields the most delicious results. The hushpuppy is a requirement for any Southern catfish or barbecue meal. Paris Post-Intelligencer

From the Publisher