Cheryl Day's Treasury of Southern Baking

The definitive book on Southern baking . . . a master class in making memorable baked goods.Bon ApptitIACP Cookbook Award WinnerJames Beard Award FinalistGeorgia Author of the Year Award WinnerNamed a Best New Cookbook by Eater, Food & Wine, Southern Living, Epicurious, and moreNamed a Best Cookbook of the Year by Bon Apptit, Garden & Gun, and Taste of HomeNamed a Best Cookbook to Read and Gift by ThrillistNamed a Top 10 Most Anticipated Cookbook of Fall 2021 by Stained Page News There is nothing more satisfying or comforting than tying on a favorite apron and baking something delicious. And nowhere has this been so woven into life than in the American South, where the attitude is that every day is worthy of a special treat from the kitchen. Cheryl Day, one of the Souths most respected bakers, a New York Times bestselling author, and co-ownerwith her husband, Griffof Savannahs acclaimed Back in the Day Bakery, is a direct descendent of this storied Southern baking tradition. Literally: her great-great-grandmother was an enslaved pastry cook famous for her biscuits and cakes. Now Cheryl brings together her deep experience, the conversations shes had with grandmothers and great-aunts and sister-bakers, and her passion for collecting local cookbooks and handwritten recipes in a definitive collection of over two hundred tried-and-true recipes that celebrate the craft of from-scratch Southern baking. Flaky, buttery biscuits. Light and crisp fritters. Muffins and scones with a Southern twist, using ingredients like cornmeal, pecans, sorghum, and cane syrup. Cookies that satisfy every craving. The big spectacular cakes, of course, layer upon layer bound by creamy frosting, the focal point of every celebration. And then the pies. Oh, the pies! The book steeps the baker in not only the recipes, ingredients, and special flavor profiles of Southern baking but also the very nuances of how to be a better baker. With Cheryl as your guide, its like having generations of Southern bakers standing over your shoulder, showing you just how to cream butter and sugar, fold whipped egg whites into batter, adjust for the temperature and humidity in your kitchen, and master those glorious piecrusts by overcoming the thing that experienced bakers knowa pie dough can sense fear! Time to get out that apron.