The Cheese Biscuit Queen, Kiss My Aspic!: Southern Recipes, Saucy Stories, and More Rambunctious Behavior

The Cheese Biscuit Queen returns with signature sass, spirited stories, and 80 new recipes

Queen Mary Martha Greene's ear for stories, heart for telling them, and taste for all the ingredients that whip up a good time whisk together in The Cheese Biscuit Queen, Kiss My Aspic! Southern Recipes, Saucy Stories, and More Rambunctious Behavior— the memoir, cookbook, and hilarious sequel to her best-selling book The Cheese Biscuit Queen Tells All. In the new book, Queen Mary Martha invites you into her world of Southern hospitality, blending recipes and tales with just enough spice to make you flutter your hand fan.

Real-life characters sparkle with humor and Southern charm in this rollicking romp through new recipes and stories, including the "Whiskeypalian" sneaking alcohol to his grandmother at her retirement community, and a few favorites like the Queen's champagne mustard recipe origin story. To each pint of levity, she adds an ounce of gravity when she shares memories like her grandmother reminding her that friends are the family you choose.

Organized by course and featuring 80 new recipes, The Cheese Biscuit Queen, Kiss My Aspic! includes delicious favorites like Shrimp Remoulade Deviled Eggs, Pride of the Pee Dee Chicken Bog, Chocolate Pound Cake with Pecan Fudge Icing, and Chatham Artillery Punch, plus Miss Willa's Cheese Tomato Aspic—that uniquely Southern staple of controversial appeal. Queen Mary Martha sets a place at her table for Southern hospitality newbies, experienced entertainers, and everyone who enjoys food made with love and seasoned with heartfelt stories.

Charmingly illustrated with vintage photographs and with a foreword by Cassandra King, author of Tell Me a Story: My Life with Pat Conroy, The Cheese Biscuit Queen, Kiss My Aspic! celebrates food, family, friends, and Southern culture.

© 2025 University of South Carolina Press (E-bok): 9781643365602

Utgivningsdatum

E-bok: 18 februari 2025