Research Catalog

Title

Cheryl Day's treasury of Southern baking / Cheryl Day ; photographs by Angie Mosier.

Author

Day, Cheryl

Publication

New York, NY : Artisan, a division of Workman Publishing Co., Inc., [2021]

Items in the Library & Off-site

Details

Additional Authors

Mosier, Angie

Description

400 pages : color illustrations; 27 cm

Summary

"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."--

Alternative Title

Treasury of Southern baking

Subject

• Back in the Day Bakery (Savannah, Ga.)
• Baking
• Cooking, American > Southern style
• African American cooking
• Bread
• Cake
• Cupcakes
• Brownies (Cooking)
• Muffins

Genre/Form

• Cookbooks.
• Recipes.

Bibliography (note)

• Includes index.

Contents

Southern baking rules -- Baking tools and equipment -- Hot breads and crackers -- Coffee cakes, loaf cakes, and bundt cakes -- Muffins and scones -- Slow breads (Breads that need time to rise) -- Gathering cakes -- Layer cakes and cupcakes -- Pies -- Cookies -- Brownies and bars -- Grits and grains -- Custards, puddings, and cobblers -- Jams and preserves -- Basics.

Call Number

Sc F 22-151

ISBN

• 9781579658410
• 1579658415

LCCN

2021004795

OCLC

1236896261

Author

Day, Cheryl, author.

Title

Cheryl Day's treasury of Southern baking / Cheryl Day ; photographs by Angie Mosier.

Publisher

New York, NY : Artisan, a division of Workman Publishing Co., Inc., [2021]

Type of Content

text

Type of Medium

unmediated

Type of Carrier

volume

Bibliography

Includes index.

Local Note

Schomburg copy with dust jacket.

Local Subject

Black author.

Added Author

Mosier, Angie, photographer.

Research Call Number

Sc F 22-151