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Books > Cookbooks, Food & Wine > Baking > Bread > 0761119167
  1. The Cornbread Gospels
    Image(s) provided for illustrative purposes and may differ from the actual product
  2. The Cornbread Gospels

    Delivery: 10-20 Working Days
    Customer Ratings (94 reviews)
    Price R593.00

Additional Information

“Cornbread? I LOVE cornbread!” For six years, that’s the response Crescent Dragonwagon got when people asked her what she was writing about. Over time, she came to understand: Not only is hot, just baked cornbread delicious, it evokes—powerfully—the heart, soul, and taste of home. There is an abundance of satisfying cornbreads, as Crescent discovered when she followed the cornbread trail from the Appalachians to the Rockies to the Green Mountains. Traveling to family reunions, potlucks, tortilleras, stone-grinding mills, and the National Cornbread Festival in South Pittsburgh, Tennessee, she heard the stories, tasted the breads, learned the secrets. Join her in this overflowing cornucopia: over 200 irresistible recipes for cornbreads, muffins, fritters, pancakes, and go-withs. Cornbreads from below the Mason-Dixon line (Skillet-Sizzled Buttermilk Cornbread, Truman Capote’s Family’s Alabama Cornbread) meet those from above (Durgin-Park Boston Cornbread, Vermont Maple-Sweetened Cornbread). Southwestern offerings—Chou-Chou’s Dallas Hot Stuff Cornbread, delectable homemade tamales, and tortillas from scratch—meet internationals like India’s Makki Ki Roti. A Thanksgiving with Crescent’s Sweet-Savory Cornbread Dressing is rapturous. Desserts like Very Lemony Gorgeous Cornmeal Pound Cake make any meal exceptional. Along with this, Crescent gives us the greens, the beans, the salads, stews, and soups that accompany cornbread to perfection. And she tells us the stories, too. Enthusiastic and heartfelt, this thoughtful, exuberant love song to America’s favorite breadstuff and all that goes with it will embrace readers and cooks everywhere.

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Crescent Dragonwagon
Workman Publishing Company
Workman Publishing Company
two-colour illustrations throughout
two-colour illustrations throughout
Workman Publishing Company
Workman Publishing Company
Most Helpful Customer Reviews

I'm not much of a cookbook kind of guy. I tend to read recipes, and once the basic ingredients and methods are clear in my mind I put the basics (dough, prepped food, utensils, etc. together, and let it cook. Since a lot of my food is done by a slow-cook method I can take it easy and not get anxious about exact timing, etc.

I grew up in Georgia, where biscuits and cornbread (including muffins, corn sticks, pan-fried breads and so forth) were a daily part of my diet. But I took these things for granted, and simply enjoyed them. It wasn't until I was "on my own," married with children, that I developed an interest in baking the same sort of corn and flour-based goods that I grew up eating. Alas, by that time most of my older cooks, along with their secret techniques and special little add-ins that made their cornbread and biscuits so delicious, was lost. So now I'm on a quest to find and master the basics, and then go from there.

After reviewing many of the... Read more
I saw this book when visiting a friend and got caught up in the anecdotes and the variety of recipes. Well, I bought the book and am glad I did. I've only used two of the recipes so far, but they've both been big hits. There are LOTS of cornbread recipes of all types, but also sweet breads, griddle breads (like pancakes.... some look amazing) and other foods that go with cornbread. As I am a vegetarian, too, I appreciate that there are lots of adaptations made for us and a healthy take on most of the offerings. I made the maple-cornmeal sticky buns last weekend and wow, they were really good. I just like to read the recipes, notes and stories Ms. Dragonwagon's included. It's a good book; I recommend it to anyone wanting new things to try with corn/cornmeal.
When I think of cornbread, I have flashbacks to many occasions in my life growing up in rural Winston County and suburban Mobile Alabama. My grandma liked hers yellow, my mother liked hers yellow, both cooked in a cast iron pan, never as muffins. So when I married a Yankee, it surprised me that his concept of cornbread could be so different. This ebook gives regional recipes, but also explains the key differences. Last night I read the chapter on these differences to my husband...because he liked his sweet, with flour, cooked as muffins, with syrup, frequently for breakfast...while I chose to serve it with dinner, especially cooked greens or crumbled in a goblet of milk. How appalling to pair it with sweet items. Thus we were out of sync about cornbread.

Well written, with references to other sources both culinary and historical, the differences in the manufacture of stone ground and steelcut. It even discusses grits, hominy, and polenta. The live links are clickable and... Read more
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