Mouthful

Famed food writer Ronni Lundy to speak March 26 in Cary

Ronni Lundy’s slender book explains sorghum and shares recipes for using sorghum in soups, salads, entrees, desserts and cocktails.
Ronni Lundy’s slender book explains sorghum and shares recipes for using sorghum in soups, salads, entrees, desserts and cocktails.

Southern food writer Ronni Lundy will be talking about her latest cookbook, “Sorghum’s Savor,” from 4 to 6 p.m. March 26 in Cary.

Lundy is a former restaurant reviewer and music critic for The Courier-Journal in Louisville, Ky., who has written extensively about Southern food. Her book, “Shuck Beans, Stack Cakes, and Honest Fried Chicken,” was named one of six essential books on Southern cooking by Gourmet magazine.

For those who don’t know, sorghum is a cereal grass whose stalks contain a sweet juice that can be extracted, producing a thick syrup. The syrup is boiled down to produce what is called sorghum molasses. It is often used as a table syrup or to sweeten baked goods.

Lundy’s slender volume explains sorghum and shares recipes for using sorghum in soups, salads, entrees, desserts and cocktails.

About the book, Southern writer John T. Edge wrote, “With the confidence bred in her Kentucky bones, and an intellect honed by wide travels and studies, Lundy gives sorghum its long-delayed due in this smart and lyrical book.”

The event will be at Lucky 32 Southern Kitchen, 7307 Tryon Road, Cary.

Copies of the book will be available to purchase. The event is free and open to the public.

Weigl: 919-829-4848;

Twitter: @andreaweigl

  Comments