Often confused with Molasses, and ranging in color from tawny gold
to a deep teak brown, sorghum syrup tempers sweetness with a hint
of tart and a buttery resonance. It has been the secret ingredient
in southern baked goods, confections, glazes, and dressings since
the Civil War. In Sorghum's Savor, Ronni Lundy unlocks the
mysteries of this subtle and splendid cousin of the sugarcane. From
soups to entrees, from drinks to dressings, Lundy showcases the
endless possibilities of this unique sweetener, as well as the
reasons why it has long been cherished in the south.
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