Cheryl Day's Treasury of Southern Baking

“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. The definitive book on Southern baking . . . a master class in making memorable baked goods. Bon Apptit Named a Best New Cookbook by#160; Eater, Food amp; Wine,#160; Southern Living,#160; Epicurious , and more Named a Best Cookbook of the Year by #160;Bon Apptit,#160; Garden amp; Gun,#160; and#160; Taste of Home Named a Best Cookbook to Read and Gift by Thrillist Named a Top 10 Most Anticipated Cookbook of Fall 2021 by#160; 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. #160 "The definitive book on Southern baking . . . a master class in making memorable baked goods." ? Bon App?tit Named a Best New Cookbook by? Eater, Food & Wine, Epicurious , and more Named a Best Cookbook of the Year by ?Bon App?tit? and? Taste of Home Named a Best Cookbook of Fall 2021 by? Eater 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 Cheryl Day’s Treasury of Southern Baking Dedication Contents Epigraph Introduction Southern Baking Rules Baking Tools and Equipment Hot Breads and Crackers Coffee Cakes, Loaf Cakes, and Bundt Cakes Muffins and Scones Slow Breads (Breads That Need Time to Rise) Gathering Cakes Layer Cakes and Cupcakes Pies Cookies Brownies and Bars Grits and Grains Custards, Puddings, and Cobblers Jams and Preserves Basics Resources Acknowledgments Index A complete and comprehensive Southern baking book from one of the South's best and most respected bakers, Cheryl Day