The southern United States has a long tradition of small, independent flour mills that operate on a local or regional basis. Many of these mills have now been in continuous operation for decades, dating back as far as 1682.From the explorations of these mills the Knipples have assembled and tested a delectable array of 160 recipes that make the most of the boutique flours that are now available—from standard yeast breads to muffins, biscuits and local favorites like Classic Southern Buttermilk Cornbread. The book includes a wide array of cakes, pies (sweet and savory), cookies, and more.While America has been swept by the storm of local foods and farm-to-table suppers, one of the last big holdout commodities in the food world has been flour. Now for the first time, Paul and Angela Knipple set out to explore the world of local flours.“Local” will never mean the same thing again, when it comes to food.