Author: Day Cheryl
Package Dimensions: 0x260x788
Number Of Pages: 400
Release Date: 16-11-2021
Details: Product Description
Named a Best Cookbook of Fall 2021 by Eater
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.
“A wealth of recipes that home bakers will be returning to for . . . generations to come.”
—Eater, The Best Cookbooks of Fall 2021
“Sure to join the canon.”
—Food & Wine
“Day’s central achievement is to showcase that Southern baking isn’t set in amber or clay as artifacts in some museum; instead she breathes it to roaring life, constantly challenging herself and her craft into a modern day history full of relevance, stories, respect, and tradition.”
—Edible Los Angeles, The Season’s Most Delicious Reads
“Impressive . . . Inspired by the handwritten recipes passed down from her great-great-grandmother and a passion for collecting old Southern cookbooks, Day supplements her delectable offerings with fascinating historical context. . . . Her easy-to-follow steps and tricks (like blanching peaches to perfectly peel them) will boost confidence and help refine baking techniques so that ‘every day is worthy of a special treat from the kitchen.’ This is an excellent guide for novice and experienced bakers.”
—Publishers Weekly, STARRED REVIEW
“Cheryl’s recipes taste like home.”
Cheryl Day’s Treasury of Southern Baking includes the sweet and savory recipes I wish I’d gotten from my mother and grandmothers. Whether you are a baking novice or a seasoned professional, this will soon become your batter-spattered go-to bible. Beautifully illustrated, this heartfelt work is not only a love poem to the cooks who created the recipes, it is, quite simply, a masterpiece.”
—Jessica B. Harris, culinary historian, lecturer, and author of High on the Hog
“There has never been and will never be a more comprehensive book on Southern baking.”
—Sean Brock, chef, restaurateur, and author of Heritage and South
“Cheryl Day’s delicious recipes and family stories reveal how she has used classic Southern desserts to hone her own voice. I live for a book like this one that is unapologetically Black an