Great Desserts of the South

More than 300 recipes make up this eleganthardcover book of sumptuous sweets from the South. Here you will find recipesfor cakes, candy, cookies, custards, fruit desserts, pies, ice cream anddessert beverages. All are among the best Southern cuisine has to offer-itsmost enduring dessert recipes from the past and its most promising from thepresent. Among the many delectable egg, cream, and sugar creations, are suchrich, indulgent concoctions as Syllabub, Tipsy Parson, and Floating Island,introduced by English and French colonists; and exotic Creole showstoppers suchas Cherries Jubilee and Bananas Foster. You'll also find such tantalizingtreats as Winifred Cheney's Blackberry Jam Cake, Chocolate Pecan Pie, andGeorgia Peanut Cookies.Beginning with a short history of Southern desserts, this volume discussesauthoritatively the origin and current use of various types of desserts. Arecipe written in elegant calligraphy and a rendering of a grand Southerndining room grace each section divider. Also included are interestinghistorical facts, legends, and unusual uses accompanying many of the dessertsprofiled in this book.Jo Barksdale writes cookbook reviews and freelance food articles for severalof Mississippi's leading newspapers. Mary Leigh Furrh is the food editor ofMississippi Magazine . They are also the authors of Hors D'OeuvresEverybody Loves .Furrh, Mary L. is the author of 'Great Desserts of the South' with ISBN 9780882896823 and ISBN 0882896822.