100+ beloved recipes proving that Southern baking is American
baking--from the James Beard Award-winning chef and owner of the New
Orleans bakery Willa Jean.
"Kelly Fields bakes with the soul of a grandma, the curiosity of a
student, and the skill of a master."--Vivian Howard, author of Deep Run
Roots: Stories and Recipes from My Corner of the South
**NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times
Book Review - Bon Appétit - The Atlanta Journal-Constitution -
Garden & Gun
**
Celebrated pastry chef Kelly Fields has spent decades figuring out what
makes the absolute best biscuits, cornbread, butterscotch pudding, peach
pie, and, well, every baked good in the Southern repertoire. Here, in
her first book, Fields brings you into her kitchen, generously sharing
her boundless expertise and ingenious ideas. With more than one hundred
recipes for quick breads, muffins, biscuits, cookies and bars, puddings
and custards, cobblers, crisps, galettes, pies, tarts, and
cakes--including dozens of variations on beloved standards--this is the
new bible for Southern baking.