Lundy unlocks the mysteries of this subtle and splendid cousin of the sugarcane.
Not only gives us the history of sorghum but also includes a wealth of recipes.
An equally deep look at the lengthy history of this versatile Appalachian staple, which can lend bittersweet base notes to everything from biscuits and cocktails to curries and salads.
--Garden and Gun
Ideal for anyone interested in replacing sugar in their diet with a natural sweetener, anyone that grew up on sorghum and wants more of it back in their life, or truly anyone that loves cooking and is looking for ways to expand on their ingredient offerings and culinary repertoire.
--Small Measure (blog)
Transported [me] back in time. Back to my childhood in Kentucky. Back to the breakfast table where I smooshed and swirled butter and sorghum together before smearing it on a hot biscuit my mom had just taken from the oven.
--Eat. Drink. Smile. (blog)
Lundy’s knowledge of sorghum carries the weight of nearly 64 years, intertwined with warm kitchen memories of eating freshly baked biscuits swiped in the amber syrup.
If you’ve ever had the pleasure of eating a biscuit slathered with sorghum and butter, all you need is Ronni Lundy to share her childhood recollections of the sweet syrup to bring you back to that place and that flavor.
--Knoxville News Sentinel
A corrective work, this collection makes a cogent contribution to modernist studies. . . .Recommended.
Lundy takes us on a culinary journey and explores this old-time southern sweetener in depth.
[Lundy] shows off this amber liquid’s buttery and textural qualities to its best advantage.
Full of information and wit and appetite-inspiring recipes—the type of cookbook that you want to read cover to cover.
--Nothing in the House
Sorghum’s Savor takes the reader on a lyrical journey through recipes compatible with the cane adopted by the South when the Civil War restricted the flow of sugar.
Lundy gives people’s personal stories and describes sorghum festivals as well as giving recipes.