by Damon Lee Fowler
Soulful, evocative and well researched, Damon Lee Fowler's latest doesn't cut corners when it comes to authenticity: He calls for lard in biscuit recipes and notes that cheese straws are best made with cheddar "so sharp that it'll practically take the roof off your mouth." Blending memories of his South Carolina childhood with southern culinary history, Fowler, a food historian, has whipped up a fifth book that will please cookbook addicts as well as serious bakers.
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