"The definitive book on Southern baking . . . a master class in making
memorable baked goods."
--Bon Appétit
IACP Cookbook Award Winner
James Beard Award Finalist
Georgia Author of the Year Award Winner
Named a Best New Cookbook by Eater, Food & Wine, Southern
Living, Epicurious, and more
Named a Best Cookbook of the Year by Bon Appétit, Garden &
Gun, and Taste of Home
Named a Best Cookbook to Read and Gift by Thrillist
Named 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 South's most respected bakers, a New York Times
bestselling author, and co-owner--with her husband, Griff--of Savannah's
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 she's 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, it's 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
know--a pie dough can sense fear!
Time to get out that apron.
