The Flying Biscuit Cafe CookbookGibbs Smith, 2009 - Cooking The Flying Biscuit Cafe Cookbook is the long awaited second cookbook from Atlanta's immensely popular Flying Biscuit Cafe, consistently hailed as one of Atlanta's top ten restaurants since it opened its doors in 1993. Brimming with one of a kind recipes for breakfast, lunch, dinner, dessert, and of course -flying biscuits- it's the only cookbook you need to get to the heart of authentic Southern comfort food. |
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1/4 teaspoon ½ cup ½ teaspoon Aioli arugula baking dish baking powder baking soda black pepper boil bread broth brown sugar cake Candler Park canola oil cayenne pepper Chimichurri chocolate cinnamon cloves garlic cook Crème Anglaise cup granulated sugar cup unsalted butter cups all-purpose flour Delia diced double-acting baking powder dough egg yolks Empanada extra virgin olive food processor freshly ground black garlic ginger golden brown ground black pepper jalapeños kosher salt large bowl large eggs lemon juice medium bowl medium heat middle of oven mixture olive oil onion oregano ounces pasta peas pecans pepper to taste Position rack potatoes Preheat oven pure vanilla extract rack in middle room temperature Salt and freshly salt and pepper sauce saucepan saute pan SERVES sheet pan simmer skillet soup Stir stockpot tablespoons tablespoons unsalted butter teaspoon ground teaspoon pure vanilla teaspoon salt toasted tofu tomatoes vinegar virgin olive oil whisk