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The Big Bottom Biscuit: Specialty Biscuits and Spreads from Sonoma's Big Bottom Market
✍️ Volpatt, Michael
$18.00
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📝 Description: The Big Bottom Biscuit: Specialty Biscuits and Spreads from Sonoma's Big Bottom Market
In the heart of wine country, Big Bottom Market has perfected and elevated the humble biscuit with a decidedly California twist. The Big Bottom Biscuit: Specialty Biscuits and Spreads from Sonoma's Big Bottom Market brings the experience of dining at the market to everyone who can't make it to Sonoma. In 2016, the Big Bottom Market biscuit mix and honey was heralded as one of Oprah's Favorite Things-- and with good reason! Volpatt's passion for this simple food showcases its versatility in easy to prepare, accessible recipes. Try any of the following: Egg in a Biscuit: the classic! Sea Biscuit: with smoked salmon, creme fraiche, pickled onions, and capers Sweet biscuits like Chocolate Bacon and Apple PieVolpatt's charming recipes will delight all tastes. The cookbook also includes butters, jams, and spreads, as well as savory embellishments. The voice is accessible and light, and will appeal to Californians, Southerners, Yankees, and just about anyone who can't resist a piping-hot biscuit.
💎 Expert review
⭐ Reader reviews
The starting rating comes from the team Eatbook Family —
Reader rating
4.4
Based on 1 reviews
E
Eatbook Family editorial team
While charmingly written and visually inviting for biscuit lovers, this book is not suited for serious bakers seeking rigorous technical precision or traditional Southern methods. It lacks depth for those preferring complex flavor profiles over simple, sweet variations. The tone is light and commercial, catering to casual cooks rather than culinary academics. Readers expecting a comprehensive history of biscuits or advanced fermentation techniques will find it lacking. However, for those wanting quick, trendy recipes that mimic popular market fare, it succeeds in its limited scope.
