Still We Rise: A Love Letter to the Southern Biscuit with Over 70 Sweet and Savory Recipes -- Erika Council, Hardcover

A love letter to the Southern biscuit, honoring its place in Black culinary culture and beyond with over 70 delicious recipes.

Still We Rise is a tribute to the glories of flour, butter, and buttermilk baked tall, tender, and flaky. Erika Council is the founder and head baker of the renowned Bomb Biscuit Company in Atlanta, Georgia. The granddaughter of legendary soul food chef Mildred (Mama Dip) Council and a teacher and activist who cooked and baked to support the civil rights movement, Erika knows all about the power of the persistent biscuit.

Here, Erika has perfected traditional biscuit types alongside inventive new creations. Her recipes connect readers to stories of the family, friends, and Southern culinary icons who instilled in her a love of baking.

Through over 70 unique recipes for biscuits, spreads, sandwiches, and a convenient home biscuit mix that will have you whipping up fluffy biscuits and bis-cakes in minutes, Erika takes us on a journey through Black excellence, resilience, and heritage in the American South. Step into her world and enjoy her classic Bomb Buttermilk Biscuit, the lightest Angel Biscuits, and new favorites like Corn Milk Biscuits, Everything "Bagel" Biscuits, Hominy Honey Butter, and the Glori-Fried Chicken Biscuit Sandwich, (plus a mind-blowing Cinnamon Sugar and Pecan Biscuit).

Author: Erika Council
Publisher: Clarkson Potter Publishers
Published: 07/25/2023
Pages: 208
Binding Type: Hardcover
Weight: 1.84lbs
Size: 9.05h x 8.10w x 0.81d
ISBN: 9780593236093

Review Citation(s):
Booklist 05/15/2023 pg. 8

About the Author
Erika Council is a baker, food writer, recipe developer, food photographer, educator, and owner/chef of Bomb Biscuits. She is the creator of the website Southern Soufflé, and has contributed to several cookbooks including Feed the Resistance by Julia Turshen, Soul by Todd Richards, and Sunday Suppers by Cynthia Graubart, as well as Beyond the Plate. Her work has been featured in The New York Times, Saveur, Food & Wine, Food52, The Kitchn, Essence, and HuffPost, among others. Erika has spoken at the Southern Foodways Alliance symposium and was a guest chef for the James Beard Foundation's Sunday Supper South. She lives in Atlanta, Georgia.