In the South, a culture steeped in the traditions of hospitality and entertaining, desserts are an integral and anticipated part of the daily ritual of dining. The authors, Mary Leigh Furrh and Jo Barksdale, have gathered the very best regional sweets from many sources: family files, famous Southern restaurants, generous friends, and cherished out-of-print cookbooks. Recipes for 100 of the finest cakes, candies, cookies, and pies, accompanied by interesting historical facts and legends, are featured in this volume.
As the Southern states developed, numerous cultural groups influenced the region's cuisine. Williamsburg's English ancestry was apparent with tables of creams, jellies, and puddings. In Charleston, the English traditions meshed with those of the French in souffles, boiled custards, and whipped-cream creations. Deeper south, New Orleans' elaborate soirees required elegant, impressive desserts such as crème brulee or the classic cherries jubilee. In Kentucky, Tennessee, and Texas, the resourcefulness of cooks and and their Celtic heritage brought forth irresistible teacakes and baked goods.