Read and download Cheryl Day's Treasury of Southern Baking Full
                      
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Book Description
 
“My 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 the New York Times   And from this position of
strength comes Day’s next cookbook: a complete book of Southern baking recipes written by this
great-grandchild of a former slave who is also one of our country’s most acclaimed bakers. In a
tome filled with recipes for both savory and sweet baked goods and pastries, Day shows that the
creators of our favorite Southern recipes—from cathead biscuits to chess pie—were the slaves
who worked in the kitchens of the grand home and plantations of the South. Today 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 that’s a mainstay at Southern barbecues;
cookies good for Southern teas, like Lime Cornmeal Shortbread; and recipes to illustrate an
evolving South, with those from different cultures too—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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