Dairy Hollow House Soup and Bread - Country Inn Cookbook

Additional Details

Description: The glorious trinity of soup, bread, salad: This is the benchmark of country inn cuisine, and now it's the subject of an expert and imaginative cookbook from one of America's celebrated innkeepers. Here is Crescent Dragonwagon at her most passionate. 

On Soup

A rule of thumb: "It's almost impossible to make good soup without good stock." Dairy Hollow's repertoire includes ten easy-to-make chicken, fish, and vegetable stocks for endless varieties of soup. From there the author reveals how to use such fillips and flourishes as mirepoix, gremolata, miso, beet puree, and creme fraiche to make a good soup great and a great soup memorable. One extraordinary chapter is a virtual seminar on gumbo- making; another, simply called The Soup, offers an ever-adaptable solution to dieting. 

On Bread

Why yeast is not as fussy as its reputation. How to use a plant mister to ensure a crispy, chewy country loaf. Why solid shortening, a cool hand, and a hot oven are necessary for flaky biscuits. The art of baps, popovers, muffins, butterhorns, and rolls. And the great Southern cornbread controversy -- to sweeten or not to sweeten? (The author's rule of thumb: Cornbread should taste as sweet as fresh-picked corn -- no more, no less.) 

On Salad

The quality of green salad is in the details: Chill serving plates in the freezer; double-dry the greens; mix your salad with oil only and then, just before serving, toss in the acid (lemon juice preferred). In addition, here are thirteen of Dairy Hollow's delectable composed salads, including a Chicken Salad with Orange-Mint Dressing, the inn's own Tabouleh, and Patchwork Slaw. Your reservation's confirmed. 

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Condition: Good condition.