Biscuits!

And Other Fixins

Non-Fiction - Cooking/Food
26 Pages
Reviewed on 03/03/2014
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Author Biography

Chef Johns love of both cooking and writing began at a very young age. Always a writer of short stories and articles, He spend time in the military and pursued a career as a civilian in the medical profession. After 22 years of working in and around hospitals, John decided to follow his passion for food into a career and attended the International Culinary School at The Art Institute of Las Vegas earning an Associates of Science in Culinary Arts. Today, John lives in Las Vegas, Nevada with his wife and writes various articles for publication on the internet.

    Book Review

Reviewed by Michelle Robertson for Readers' Favorite

Biscuits! And other Fixins by Chef John Barnes is a highly useful cookbook introducing readers to the art of creating biscuits, gravies, and butter and jam. Remember when you were a child and watched your mother, grandmother, or family friend make delicious and perfect biscuits with almost every meal? The recipe wasn't usually the easiest to follow. The previous generations of female cooks used measurements unknown to the cooks of today, such as a pinch of salt, or a handful of flour, a dusting of sugar. Most often, no matter how many times you watched the creator of the recipe, you could never get it quite right. Now you can. Chef John Barnes has created an old-school collection of recipes, but with easy to follow, modern day measurement instructions.

Biscuits! And other Fixins is a short 3-part book consisting of a Biscuit section with 7 recipes, a Gravies section with 4 recipes, and A Few Other Things section with 4 recipes. The author has provided a short history lesson on the origin of the foods, a personal experience making each recipe, and an easily understood instructions and ingredients list. Each recipe ingredient list consists of easily obtainable items from your local mom-and-pop store or supermarket. Each recipe is written in a conversational style. This makes it more comfortable for the reader or amateur chef because it seems as though Chef John Barnes is right in front of you, giving you the directions.