Southern Breads

""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

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