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Nathalie Dupree

Autor(a) de Southern Biscuits

19+ Works 717 Membros 3 Reviews 1 Favorited

About the Author

Nathalie Dupree, one of America's most popular cookbook authors, has hosted five toprated cooking shows on PBS, TV Food Network, and The Learning Channel. She has appeared on Good Morning America, The Today Show, and CBS This Morning, and is regularly featured in publications ranging from Woman's mostrar mais Day to Redbook to The New York Times. Nathalie divides her time between Atlanta and Oxford, Mississippi. mostrar menos

Inclui os nomes: Natalie Dupree, NathalieDupree

Image credit: http://www.nathalie.com/bio.htm

Obras de Nathalie Dupree

Associated Works

Reunion Beach: Stories Inspired by Dorothea Benton Frank (2021) — Contribuinte — 109 cópias
Gifts from the Christmas Kitchen (1984) — Contribuinte — 13 cópias
A Christmas Housewarming (1992) — Contribuinte — 11 cópias


Conhecimento Comum



I will always try recipes in this book every time I see the mashed potatoes on the cover!!
mchwest | Aug 9, 2020 |
This book helped me finally understand the difference between baking powder and baking soda. As someone who bakes regularly, this should be something I already get. But the thing is, I mostly just bake recipes other people share; I’m not good enough to be able to sort out my own. I don’t know the best ratios of liquid to dry ingredients, so I can’t just sub things in and out.

I really appreciated that the book has a generous introduction before diving into recipes. The authors talk about the history of biscuits and how different flours in different parts of the U.S. yield different feels to the biscuits. They offer advice for storing and measuring flour and, as mentioned above, the different purposes baking powder and baking soda fulfill in a recipe. They also dive into different types of fat to use (butter is yummy, but you’ll get a lighter biscuit if you use shortening or lard), and different options for liquid (I’m looking forward to using yogurt in one of the recipes).

Finally, and most importantly, the authors take you through the actual preparation of the dough, and include two types of kneading and eight (!) different ways to shape biscuits, depending on the consistency of the dough and the look you are going for. They also discuss some common ways the home baker can totally screw the pooch. It’s helpful.

They then dive into the recipes, broken out into easy biscuits, traditional biscuits, embellished biscuits (I’m so excited to try the black pepper ones), biscuit relatives (cheese straws!), tomorrow’s biscuits (i.e. what to do with leftovers), and desserts. They also include some recipes for things you want to eat WITH biscuits, like compound butter or chocolate gravy. And they include a recipe for refrigerator biscuits so you can make dough ahead of time and just add liquid and bake up as you have time. There are many I want to try out, which I think is a sign of a pretty good cookbook.
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ASKelmore | 1 outra resenha | Jul 9, 2017 |
216 beautifully detailed pages devoted exclusively to Southern-style biscuits. Need I say more? It should come with a warning label that says "Make sure you have plenty of butter, jam, and ham on hand before you cuddle up with this one."
dele2451 | 1 outra resenha | Apr 2, 2012 |


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