Lundy, Ronni.
Summary: 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. It has been a staple in baked goods since before the Civil War. Sorghum has endless possibilities, however, some of them shared here along with sorghum's history by the author Ronni Lundy.
Format: text
Publisher / Publication Date: University Press of Florida 2015
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.5 LUNWhite, Randy Wayne.
Format: text
Publisher / Publication Date: Lyons Press 2006
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.5 WHISims, Elizabeth.
Summary: As an early pioneer in the farm-to-fork movement, Chef Sonoskus has been creating delicious dishes at the Tupelo Honey Cafe in downtown Asheville, North Carolina, since it first opened in 2000. This cookbook collection of more than 125 innovative riffs on Southern favorites is illustrated with four-color photographs of the food, restaurant, locals, farmers' markets, and farms.
Format: text
Publisher / Publication Date: Andrews McMeel Pub. 2011