Grain and Fire Book Review
|Title:||Grain and Fire: A History of Baking in the American South|
|Published:||June 28, 2022, The University of Carolina Press|
|No. of Pages:||344|
|Cover Price:||$30.00 Hardcover, $18.99|
Have you ever wondered how baking came about? If you are a foodie, or a baker, you’ll definitely want to read Rebecca Sharpless’ Grain and Fire: A History of Baking in the American South . Most of us love the wonderful baked goods in the south, and this is a history of how those items came about.
Although this doesn’t include recipes, it has loads of information that will be helpful to everyone who bakes and also everyone who loves history. The book is composed of several essays covering subjects such as millstones and grinding grains, early ovens, hoecakes and other southern baking specialties like chiffon pie, jellyrolls, and cakes. It also includes regions in the south where special baking has evolved. This is a great book to curl up in the corner and read. It is well-written and the subjects are fascinating; readers will love learning. Although there are no colored photographs, there are illustrations and black and white historical photographs. They add to the book and complement the historical aspects of the book.
Sharpless has definitely done her research. Anyone who loves to read historical accounts about food should definitely pick this book up and read it cover to cover.
Special thanks to NetGalley for supplying a review copy of this book.
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