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Cheryl Days Treasury of Southern Baking

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SKU: LID836389471
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A complete and comprehensive Southern baking book from one of the Souths best and most respected bakers, Cheryl Day.

My great-great-grandmother was both enslaved and a pastry cook who was famous for her biscuits and cakes. There is power in that. Cheryl Day, in theNew York Times

And from this position of strength comes Days next cookbook: a complete book of Southern baking recipes written by this great-great-grandchild of an enslaved woman who is now one of our countrys most acclaimed bakers. In a tome filled with recipes for both savory and sweet baked goods and pastries, Day not only shows the true origins of our favorite Southern recipesfrom cathead biscuits to chess piebut also shares her time-tested techniques for making the best versions of them. These recipes have become a beloved part of American cuisine, and Day shares the secrets to making all the Southern baking mainstays, like Flaky Buttery Biscuits and Skillet Cornbread, and creative twists, like a Cold-Oven Pound Cake and Sweet Tea Custard, as well as accompaniments and drinks to serve alongside. Organized by category, there are Southern slow breads like Sally Lunn Bread and Buttermilk Buns; coffee cakes and loaf cakes, like a Brown Butter Sock-It-to-Me Cake and a 7-Up Cake; layer cakes, including a Pig-Pickin Cake thats a mainstay at Southern barbecues; cookies good for Southern teas, like Lime Cornmeal Shortbread; and recipes to illustrate an evolving South, with recipes ranging from Mexican Concha Buns to French Madeleines made with cornmeal. Pies are an important part of Southern food, and this book features both classic and unique favorites, including fruit pies, chocolate pies, savory pies, and hand pies, all with an expanded section on piecrust variations. Cakes take the form of sheet cakes, loaf cakes, and layers cakes and include lessons on cake decorating. This monumental piece of work is Cheryl Day baking at its best with recognition of the past and a strong case for why her Southern baking is our future.

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