About this item
Recipes for baked goods made with boutique flours ground in the south's historic mills The southern United States has a long tradition of small, independent flour mills that operate on a local or regional basis. Many of these mills have now been in continuous operation for decades, dating back as far as 1682. From the explorations of these mills the Knipples have assembled and tested a delectable array of 160 recipes that make the most of the boutique flours that are now available—from standard yeast breads to muffins, biscuits and local favorites like Classic Southern Buttermilk Cornbread. The book includes a wide array of cakes, pies (sweet and savory), cookies, and more. While America has been swept by the storm of local foods and farm-to-table suppers, one of the last big holdout commodities in the food world has been flour.
About the Author
Paul was a latchkey child and expert on frozen meals early in life. The first recipe he mastered involved pork and beans, bacon, and ketchup. This was balanced by time spent with his grandparents where he enjoyed the finest of country cooking.
In high school and college, journalism called to him and he wrote for the campus newspaper, ultimately specializing in restaurant reviews, all while majoring in Spanish. Information technology paid better than teaching, so he left writing behind, but after meeting his wife Angela, he rekindled his love of writing.
Through their food and travel blog, From the Southern Table, Angela and Paul have become go-to people for advice on where to dine in the Memphis area and anywhere else they have traveled. They are also frequent contributors to The Commercial Appeal, The Memphis Flyer, and Edible Memphis Magazine. As co-authors they have written articles for Taste of the South magazine.
Both Angela and Paul have traveled extensively, sampling and exploring food cultures across the United States and beyond, but especially those of their native South.
They are also heavily involved with food as a social and cultural issue. In addition to supporting local farmers' markets, they are members of the Southern Foodways Alliance, the Southern Food and Beverage Museum, and Slow Food International.
