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In the South, a culture steeped in the traditions of hospitality and entertaining, desserts are an integral and anticipated part of the daily ritual of dining. The authors, Mary Leigh Furrh and Jo Barksdale, have gathered the very best regional sweets from many sources: family files, famous Southern restaurants, generous friends, and cherished, out-of-print cookbooks. Recipes for 100 of the finest cakes, candies, cookies, pies, and other sweets, accompanied by interesting historical facts and legends, are featured in this volume.
As the Southern states developed, numerous cultural groups influenced the region's cuisine. In Williamsburg, the English ancestry was apparent with tables of assorted creams, jellies, puddings, and molds. Farther south, in Charleston, the English traditions meshed with the French in soufflïes, boiled custards, and whipped-cream creations. In the Deep South, centering on New Orleans and the luxury-loving Creoles, elaborate soirïees required elegant, impressive desserts such as creme brulee or the classic cherries jubilee. In Kentucky, Tennessee, and Texas, the resourcefulness of cooks and their Celtic heritage brought forth irresistible teacakes and baked goods.
Author Mary Leigh Furrh is a retired travel writer and food editor of Mississippi Magazine. Born in Atlanta, she is a resident of Jackson, Mississippi, and a judge of local cooking contests. 
Author Jo Barksdale has written cookbook reviews and food articles for several Mississippi newspapers, including the Jackson Clarion-Ledger and the Madison County News (now the Madison County Herald). She is a native of Jackson and has lived throughout the South.

  • Paperback : 168 pages
  • ISBN-13 : 978-1589806139
  • Dimensions : 6.04 x 0.52 x 8.9 inches
  • Item Weight : 9.8 ounces
  • Publisher : Pelican; Illustrated edition (September 11, 2008)

About the Author

Mary Leigh Furrh is a retired food editor for Mississippi Magazine.

Jo Barksdale writes cookbook reviews and freelance food articles for Mississippi's leading newspapers.