The Good Book of Southern Baking : A Revival of Biscuits, Cakes, and Cornbread

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. 100+ beloved recipes proving that Southern baking is American bakingfrom the James Beard Award-winning chef and owner#160;of the New Orleans bakery Willa Jean. #160; Kelly Fields bakes with the soul of a grandma, the curiosity of a student, and the skill of a master.Vivian Howard, author of#160; Deep Run Roots: Stories and Recipes from My Corner of the South #160; NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review Bon Apptit The Atlanta Journal-Constitution Garden amp; Gun Celebrated pastry chef Kelly Fields has spent decades figuring#160;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 cakesincluding dozens of variations on beloved standardsthis is the new bible for Southern baking "A comprehensive, contemporary collection of more than 100 beloved Southern baking recipes from the James Beard Award-winning Kelly Fields of the New Orleans bakery Willa Jean"-- 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 she brings you into her kitchen, generously sharing her boundless expertise and ingenious ideas, including dozens of variations on beloved standards. This is the new bible for Southern baking. -- adapted from inside front cover "A comprehensive, contemporary collection of more than 100 beloved Southern baking recipes from the James Beard Award-winning Kelly Fields of the New Orleans bakery Willa Jean"-- Provided by publisher