Cheryl Day's Treasury of Southern Baking

Category: Book
By (author): Day, Cheryl
Subject:  COOKING / Courses & Dishes / Desserts
  COOKING / Methods / Baking
  COOKING / Regional & Ethnic / American / Southern States
Audience: general/trade
Publisher: Artisan
Published: October 2021
Format: Book-hardcover
Pages: 400
Size: 10.25in x 8.25in
Our Price:
$ 55.00
In stock

Additional Notes

From The Publisher*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.
From The Publisher*A complete and comprehensive Southern baking book from one of the South's best and most respected bakers, Cheryl Day.
Review Quote*"Cheryl's recipes taste like home."
-Jennifer Garner
"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 and proud and honors our ancestors by keeping their stories alive through food."
-Mashama Bailey, chef and coauthor of Black, White, and The Grey
"I trust Cheryl Day. This applies not only to her recipes but also to her stories, her character, and her style. This treasury comes from a woman who is herself a treasure."
-Julia Turshen, author of Simply Julia and host of Keep Calm & Cook On
"Baking is, at its best, about resiliency and connectivity. And bakers, at their best, are mapmakers leading us to this connection through the drama of history. Cheryl Day is one of America's finest mapmakers. She has given us a brilliant book."
-Lisa Donovan, pastry chef and author of Our Lady of Perpetual Hunger
"Cheryl has created a tribute to all the Southern bakers who came before her. I dare the reader to skim a recipe, indulge in the stunning photography, and not want to put their hands in flour."
-Anne Quatrano, chef and restaurateur, Star Provisions Market + Cafe