Cheryl Day's Treasury of Southern Baking
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- US$18.99
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- US$18.99
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“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.
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"You can bake like a Southerner no matter where you live," writes Day (The Back in the Day Bakery Cookbook) in this impressive compilation of baked goods hailing from and adapted in Southern states. 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: "Before vanilla extract was widely available," she writes in her apple rose pie recipe, "the most popular flavoring in America was rose water." Alongside Southern staples peach cobbler, hummingbird cake, and golden buttermilk chess pie, she shares enticing savory options as well—such as summer tomato pie, parmesan-rosemary-pecan shortbread, and cornmeal cheese waffles. Other palatable choices include salty honey bars, crispy cheese crackers (an "addictive party snack" made with crisped rice cereal), and strawberry black pepper butter. Day also devotes a detailed section to jam making and teaches readers how to can for long-term use. 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 looking to add a little Southern charm to their repertoire.
