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“The definitive book on Southern baking . . . a master class in
making memorable baked goods.”—Bon AppétitIACP Cookbook Award
WinnerJames Beard Award FinalistGeorgia Author of the Year Award
WinnerNamed a Best New Cookbook by Eater, Food & Wine, Southern
Living, Epicurious, and moreNamed a Best Cookbook of the Year by
Bon Appétit, Garden & Gun, and Taste of HomeNamed a Best
Cookbook to Read and Gift by ThrillistNamed 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.
With the family all together, make the happiest meal of the day
even happier with 38 recipes for baked deliciousness, both sweet
and savory. Including authentic Old-Fashioned Buttermilk Biscuits;
inspired muffins, coffee cakes, and quick breads and a beautiful
Farmers Market Quiche.
Nothing makes a statement like a celebration cake. Especially when
you make it from scratch. Touching all the high points of American
cake magic - coconut, red velvet, carrot with cream cheese
frosting, chocolate (both traditional and flourless), spice, angel
food, and the essential pineapple upside-down - these show stopping
creations are truly decadent.
Fire up your oven with recipes from what Paula Deen calls one of
the "must-eat-at-places" in SavannahNationally recognized and
locally adored for its decadent homespun desserts and delicious
rustic breads, Back in the Day Bakery is a Savannah landmark. As
Paula Deen says in her foreword, Cheryl and Griff Day "bake
decadent treats, but they also bake wonderful memories that stay
with you forever."To celebrate the bakery's tenth anniversary, this
duo has written a book filled with customers' favorite recipes.
It's packed with Cheryl and Griff's baking know-how plus recipes
for their famous Buttermilk Biscones, Old-Fashioned Cupcakes,
Chocolate Bread, Cinnamon Sticky Buns, S'more Pie, Almond
Crunchies, Drunk Blondies, Pinkies Chocolate Lunch-Box Treats,
Rustic Cheddar Pecan Rounds, and much more. Irresistible full-color
photographs of food and behind-the-scenes bakery shots will give
readers a glimpse into the sweet daily life at the bakeshop.
Celebrating family traditions, scratch baking, and quality
ingredients, "The Back in the Day Bakery Cookbook" is like a
down-home bake sale in a book.
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