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October 10, 2014

BLUE RIBBON BAKING from a REDNECK KITCHEN by Francine Bryson

5 STARS

BLUE RIBBON BAKING
from a
REDNECK KITCHEN
by 
Francine Bryson
Foreword by Jeff Foxworthy


INTRO
(from Amazon)
National pie champion, mom, homemaker, and self-proclaimed redneck, Francine Bryson won the hearts of bakers everywhere when she appeared on CBS’s The American Baking Competition and went on to become a finalist on the show. Known for her down-home Southern charm and sass (and for successfully pairing chocolate and peanut butter with bacon), Francine now shares her sought-after recipes and tips in her very first baking book.

“Here are the recipes and tricks I was taught by my Great-Granny, Granny, Nana, and Mama—the women who schooled me on the ways a Southern woman keeps a kitchen—and that I learned from twenty-plus years of competing on the baking circuit. Now you can bake up award-winning pies such as Upside-Down Apple Pie, fluffy Biscuits Like Nana Made, and irresistible treats like Soda Pop Cake and Classic Southern Lemon Bars—all so good they have made the rounds with the ladies at church, the bridge clubs, supper clubs, and mom groups for generations.”
--from the Introduction

A pie champion and down-home Southern baker reveals her winning recipes for pies, cakes, cookies, and more in this proudly American baking book.

A mom, homemaker, and self-proclaimed redneck, Francine Bryson and her award-winning desserts were thrust into the national eye when she was chosen for The American Baking Competition and went on to become a finalist on the show. Now she shares her recipes and baking tips with everyone, always staying true to her Southern roots, which means pairing chocolate and peanut butter with bacon, turning an apple pie upside down, using cherry pop in a cake, and always making use of seasonal fresh fruit-and plenty of cream cheese.
Paperback, 240 pages, Published September 9th 2014 by Clarkson Potter (first published January 1st 2014)
ISBN 0804185786 (ISBN13: 9780804185783)

REVIEW
These are not just your ordinary recipes.  These are thought through recipes with thought on looks, flavor, the textures and the little finishing details that add that extra attraction.
Ms. Bryson seems to be a wonderful woman, let alone an amazing baker.  She seems to be a real Southerner.  She is very family oriented as you can tell from her writing and recipes. 
 She has taken her baking creations and put them in in this amazing cookbook.  As she shares her recipes, she shares her love for people and baking.
 Included not only her creations, but heirloom recipes from mentors and teachers.  Some come from family members, which Ms. Bryson is keeping their memory alive with their recipes.An amazing thing about the recipes is that they are not hard, not made with ingredients you'd have to look all over town for.  Some of the recipes you may have seen before and Ms. Bryson took the recipe and made a few little touches to send them to the very best of the best.
Her most famous are her pies.  Most are cream pies or cheesy enticements that have to be in the refrigerator.  There are just two fruit pies.If you love all those yummy extras like lots of butter, thick cream, cream cheese, chocolate (and who doesn't love chocolate?)all kinds of nuts, walnuts, pecans then you will love these simple recipes with simple ingredients that bring the finished product over the top. We can't leave out the citrus flavorings.  That little tang that stays with you for a while.  This is one cookbook that calories are not counted, just taste.If you are afraid of those calories, maybe you shouldn't even look at t he book.  The pictures themselves will turn that dessert craving on. This is the best cookbook for baking that I have ever seen.  This will stay on my shelf for sure.

I received a complimentary copy of BLUE RIBBON BAKING from a REDNECK KITCHEN from Francine Bryson and Blogging For Books for my view of the book. No other compensation took place.

I would give this book 5 STARS.

LINKS
 

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