Best sorghum book to buy in 2022
We spent many hours on research to finding sorghum book, reading product features, product specifications for this guide. For those of you who wish to the best sorghum book, you should not miss this article. sorghum book coming in a variety of types but also different price range. The following is the top 8 sorghum book by our suggestions:
1. The sorghum hand book; a treatise on the sorgho and imphee sugar canes, their history, culture and manufacture into syrup and sugar, and value for food and forage
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This reproduction was printed from a digital file created at the Library of Congress as part of an extensive scanning effort started with a generous donation from the Alfred P. Sloan Foundation. The Library is pleased to offer much of its public domain holdings free of charge online and at a modest price in this printed format. Seeing these older volumes from our collections rediscovered by new generations of readers renews our own passion for books and scholarship.2. The American Cane Mill: A History of the Machines, the Manufacturers, Sugar Cane and Sorghum
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Used Book in Good ConditionDescription
The southern agricultural landscape is enriched by the occasional old cane mill, once the center of family activity each fall as juice was squeezed from the cane, evaporated in a kettle or evaporator pan, and converted into syrup for home use or cash income. Now these grand old machines sit rusting behind weather-beaten barns, abandoned in pastures, entangled in vines, or stored in decrepit sheds, their history all but forgotten. This work gives a full history of the American cane mill, including the people who designed them and the foundries that manufactured them. The agricultural origins of sugar cane and sorghum, a manufacturing history of the roller cane mill, and earlier syrup extraction devices are discussed. The majority of the book is devoted to the histories of more than 150 American foundries that manufactured cane mills, with hundreds of photographs and other illustrations.3. Sorghum's Savor
Description
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.Belinda Ellis, author of Biscuits
Infuses the sorghum artisans pride into each recipe, providing a taste of cooking with heritage.James Baier, executive secretary, National Sweet Sorghum Producers & Processors Association
Everyone who appreciates the storied intersection of food and culture deserves to savor this book. The recipes are a combination of reliable favorites and brilliant innovations.Sheri Castle, author of The Southern Living Community Cookbook
Whether offering authentic hill country classics or twenty-first-century novelties, Lundys recipes and meditations explore the full range of sorghums flavorsome possibilities. She reveals the affinities of sorghum with New Mexicos red chiles and West Indian ginger, citrus, and cardamom, as well as its long-cherished harmony with cornbread, buttermilk, sweet potatoes, and bacon.David S. Shields, author of Southern Provisions
Lundy not only showcases the rich history of sorghum, she goes deeper, showing how much southern chefs truly value the history and traditions of where we come from.Travis Milton, chef de cuisine, Comfort Restaurant (Richmond, VA)
Sorghum has been a culinary fixture for half of my life, but this book explains its significance, its community, its lore, and its place so eloquently that I feel remiss in not discovering it even sooner. In a world of rapid loss of rural food staples, Sorghums Savor implores us to pay attention.Hugh Acheson, author of A New Turn in the South
With the confidence bred in her Kentucky bones, and with an intellect honed through wide travels and studies, Lundy gives sorghum its long delayed due in this smart and lyrical book.John T. Edge, coeditor of The Larder: Food Studies Methods from the American South
A celebration of one of the unsung essentials of the Southern table. Resonating of warm earth and soft summer nights, of hearth fires and crisp mountain autumns, Lundys voice is one of the most lucid and lovely in all of southern food writing.Damon Lee Fowler, author of Essentials of Southern Cooking
Recently rediscovered by progressive chefs across the nation, sorghum is prized for its distinct umami tastea blend of sweet and savory with a hint of nutty tang. The lingering complexity of sorghum makes it the perfect secret ingredient to enhance and deepen the flavors of such innovative modern dishes as Chef Dustin Staggerss Monkey Wrench Skillet Fried Chicken and Chef John Fleers Long Sweetening Sorbet.
Yet sorghum is no secret to southern home kitchens. While sorghum is an Old World grass that resembles corn and is cultivated and used as a grain in most of the world, the cane varieties were cultivated, processed and used as syrup only in North America, particularly in the South where it has been a staple in baked goods, confections, glazes, and dressings since before the Civil War. In Sorghums Savor, Ronni Lundy showcases the endless possibilities of this unique ingredient, as well as the reasons why it has long been cherished in the South.
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.Belinda Ellis, author of Biscuits
Infuses the sorghum artisans pride into each recipe, providing a taste of cooking with heritage.James Baier, executive secretary, National Sweet Sorghum Producers & Processors Association
Everyone who appreciates the storied intersection of food and culture deserves to savor this book. The recipes are a combination of reliable favorites and brilliant innovations.Sheri Castle, author of The Southern Living Community Cookbook
Whether offering authentic hill country classics or twenty-first-century novelties, Lundys recipes and meditations explore the full range of sorghums flavorsome possibilities. She reveals the affinities of sorghum with New Mexicos red chiles and West Indian ginger, citrus, and cardamom, as well as its long-cherished harmony with cornbread, buttermilk, sweet potatoes, and bacon.David S. Shields, author of Southern Provisions
Lundy not only showcases the rich history of sorghum, she goes deeper, showing how much southern chefs truly value the history and traditions of where we come from.Travis Milton, chef de cuisine, Comfort Restaurant (Richmond, VA)
Sorghum has been a culinary fixture for half of my life, but this book explains its significance, its community, its lore, and its place so eloquently that I feel remiss in not discovering it even sooner. In a world of rapid loss of rural food staples, Sorghums Savor implores us to pay attention.Hugh Acheson, author of A New Turn in the South
With the confidence bred in her Kentucky bones, and with an intellect honed through wide travels and studies, Lundy gives sorghum its long delayed due in this smart and lyrical book.John T. Edge, coeditor of The Larder: Food Studies Methods from the American South
A celebration of one of the unsung essentials of the Southern table. Resonating of warm earth and soft summer nights, of hearth fires and crisp mountain autumns, Lundys voice is one of the most lucid and lovely in all of southern food writing.Damon Lee Fowler, author of Essentials of Southern Cooking
Recently rediscovered by progressive chefs across the nation, sorghum is prized for its distinct umami tastea blend of sweet and savory with a hint of nutty tang. The lingering complexity of sorghum makes it the perfect secret ingredient to enhance and deepen the flavors of such innovative modern dishes as Chef Dustin Staggerss Monkey Wrench Skillet Fried Chicken and Chef John Fleers Long Sweetening Sorbet.
Yet sorghum is no secret to southern home kitchens. While sorghum is an Old World grass that resembles corn and is cultivated and used as a grain in most of the world, the cane varieties were cultivated, processed and used as syrup only in North America, particularly in the South where it has been a staple in baked goods, confections, glazes, and dressings since before the Civil War. In Sorghums Savor, Ronni Lundy showcases the endless possibilities of this unique ingredient, as well as the reasons why it has long been cherished in the South.
4. Gluten-Free Flavor Flours: A New Way to Bake with Non-Wheat Flours, Including Rice, Nut, Coconut, Teff, Buckwheat, and Sorghum Flours
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ARTISANDescription
The James Beard Awardwinning gluten-free cookbook, now in paperback!
Baking with flavor floursoat flour, sorghum flour, teff, coconut flour, and nut flours, like almond and hazelnutadds a new dimension to dessert recipes. Rather than simply adding starch and structure to a dessert (as is the case with wheat flour), these flours elevate the taste of the dessert as well. The recipes incorporate the most popular alternative flours available on the market today and use them in interesting ways, both alone and in combination. Gluten-free bakers will find a whole new range of baking options at their fingertips. Chapters are organized by flour, each one highlighting the best recipes that flour can be used forbe it muffins, tarts, and scones made with sorghum flour; cakes, cookies, and crumbles made with oat flour; or chocolatey desserts made with teff. The chapter opener text highlights useful information for each flour: the taste, its flavor affinities, and how its best used, stored, and more. With 125 accessible and delicious recipes, including Double Oat Cookies, Buckwheat Gingerbread, Chocolate Chestnut Souffl Cake, Blueberry Corn Flour Cobbler, and Coconut Key Lime Tart, living gluten-free has never been tastier.
5. Red Sorghum: A Novel of China
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Used Book in Good ConditionDescription
The acclaimed novel of love and resistance during late 1930s China by Mo Yan, winner of the 2012 Nobel Prize in LiteratureSpanning three generations, this novel of family and myth is told through a series of flashbacks that depict events of staggering horror set against a landscape of gemlike beauty, as the Chinese battle both Japanese invaders and each other in the turbulent 1930s.
A legend in China, where it won major literary awards and inspired an Oscar-nominated film directed by Zhang Yimou, Red Sorghum is a book in which fable and history collide to produce fiction that is entirely newand unforgettable.
6. Sweet 'n' Slow: Apple Butter, Molasses, and Sorghum Recipes
Description
The old-timey ways of making apple butter, cane molasses, and sorghum syrup are the focus of "Sweet 'n' Slow" by Patricia B. Mitchell. First published as a Compact Edition in 1988, and revised in 1989 and 1992; this Bookshelf Edition published 2018. 80 recipes; 55 research notes; 123 pages including index. Recipes for making apple butter, such as Candy Apple Butter, and recipes utilizing apple butter like ABC Apple Butter Cookies are part of this book. Recipes using cane molasses and/or sorghum are also featured, including Soft 'n' Tender Molasses Muffins, Granddad Charlie's Bran Bread, World War II Plum Pudding, and Second Helpin' Gingerbread. This informative and useful book is an excellent addition to your kitchen library and repetoire. Bonus feature: your kitchen will fill with heavenly aromas when you practice what you read! This and other books by Patricia B. Mitchell were first written for museums and their patrons. Each of her books summarizes a food history topic, using quotations and anecdotes to both entertain and inform. Since the 1980's Patricia Mitchell's work is a proven staple of American museum culture. Her readers love to share her ever-present sense of discovery. Her sales are approaching a million copies, and she is widely known by her web identity FoodHistory.com.7. Sweet, Sweet Sorghum: Kentucky's Golden Wonder
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Pour an amber pool of pure sorghum syrup onto a clean plate. Make your pool about three inches in diameter, the size of a homemade chocolate chip cookie or a slice of summer tomato. In the middle of the sorghum pool, put a chunk of pure, sweet butter that is not too soft and not too hard. With a fork, press the butter into the sorghum. Scoop up the edge of the syrup with a fork and drizzle the syrup on top of the butter. Scoop-mix-scoop-mix until you form a happy thick gold union of sorghum and butter. Take a bite, and join past, present, and future, fine taste and excellent nutrition, in one sweet mouthful. Sorghum is that rare food that is good, good for us, good for small farms and farm families, good for communities, and good for the earth. Until now, pure sorghum syrup has been a secret known only in a few midwestern and southern states. This book lets readers in on such secrets as sorghum's newly discovered super anti-oxidant power, along with the all-important sources of the very best syrup. For readers new to sorghum, this book offers tasty bits of information about this caramel syrup's origins, cultivation, nutrition, and uses. Longtime sorghum fans will find fresh tidbits to savor. Eight great recipes promise new taste adventures in the kitchen. In Sorghum Nation, we treasure the traditions of sorghum, the pressing and cooking outdoors that attract an eager crowd, the smell of the cane juice cooking down on blue autumn days, the taste of the green foam licked off the end of a peeled piece of cane. Indoors, we celebrate the happy moment after a good meal when butter and sorghum begin their swirling dance and prepare to glorify a biscuit. Even so, sorghum's past and present pale compared to its future. Eco-friendly, cash-producing sorghum cane, which growers around the world use for food, fiber, and fuel, can support our farms and small communities. Those of us who love the small farms and farmers of Sorghum Nation have the future in our sticky hands. The more we buy and use this intriguing, flexible food, the more sparkling and prosperous our beloved communities will be.8. Red Sorghum Family (Chinese Edition)
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