| #534672 in Books | 2015-03-31 | Original language:English | PDF # 1 | 8.50 x.38 x5.50l,.0 | File type: PDF | 176 pages||4 of 4 people found the following review helpful.| Great recipes, great stories|By P. Martin|I love this book. I grew up in the South, and I absolutely relater to the author's stories on sorghum, how it was used, and the varied names used for it. It's also the syrup that was on my family's table, and if someone said molasses, they meant sorghum. I cannot count the times I've had the sorghum/butter mixture served on warm bis||
“An equally deep look at the lengthy history of this versatile Appalachian staple, which can lend bittersweet base notes to everything from biscuits and cocktails to curries and salads.”—Garden and Gun|
“A brilliant blend of science and soul. This is a book that the food world has needed for a long time.”—Fred W. Sauceman, author of The Place Setting
“Lundy invites you to sit at the table with a good hot biscuit and some buttery sorghum syrup and meet the people who grow it, make it, and even the chefs who have discovered it. For me and other people who grew up in the Appalachians, the stories offer a taste of home.&rdq...
You easily download any file type for your device.Sorghum's Savor | Ronni Lundy.Not only was the story interesting, engaging and relatable, it also teaches lessons.
