Cheryl Day's treasury of Southern baking

Cheryl Day's treasury of Southern baking

Cheryl Day

Book - 2021

"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 s...ecrets 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."--

Saved in:
Place a Hold Save to List Email this
1 person waiting

2nd Floor Show me where

641.815/Day
1 / 1 copies available
Location Call Number   Status
2nd Floor 641.815/Day Checked In
Subjects
Back in the Day Bakery (Savannah, Ga.)
Cooking, American > Southern style.
Baking.
Cookbooks.
Genres
Cookbooks
Published
New York : Artisan, a division of Workman Publishing Co., Inc [2021]
Language
English
Main Author
Cheryl Day (author)
Other Authors
Angie Mosier (photographer)
Item Description
Includes index.
Physical Description
400 pages : color illustrations ; 27 cm
ISBN
9781579658410
  • 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.
Review by Booklist Review

Written like a love letter to the roots of Southern cooking, the history of Southern baking is documented in this beautifully crafted compilation. Award-winning author Day, co-owner of the Back in the Day Bakery in Savannah, Georgia, offers over 300 recipes that connect readers to the ingredients and methods that make Southern baking stand the test of time. Stunning photographs show off flaky sweet-potato biscuits, mouthwatering cornmeal Parmesan waffles, sweet glazed cakes, and more. With a blend of both sweet and savory recipes, Day utilizes traditional Southern staples like sorghum syrup, peaches, and peanuts, while also offering fresh takes using ingredients like rose water and cardamom. This treasury is filled with a handy list of baking rules, as well as tool and equipment recommendations. Day breaks down seemingly complex recipes and makes them accessible and easy to accomplish--her collection of recipes is an essential library addition for at-home and professional bakers alike.

From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Publisher's Weekly Review

"You can bake like a Southerner no matter where you live," writes Day (The Back in the Day Bakery Cookbook) in this impressive compilation of baked goods hailing from and adapted in Southern states. Inspired by the handwritten recipes passed down from her great-great-grandmother and a passion for collecting old Southern cookbooks, Day supplements her delectable offerings with fascinating historical context: "Before vanilla extract was widely available," she writes in her apple rose pie recipe, "the most popular flavoring in America was rose water." Alongside Southern staples peach cobbler, hummingbird cake, and golden buttermilk chess pie, she shares enticing savory options as well--such as summer tomato pie, parmesan-rosemary-pecan shortbread, and cornmeal cheese waffles. Other palatable choices include salty honey bars, crispy cheese crackers (an "addictive party snack" made with crisped rice cereal), and strawberry black pepper butter. Day also devotes a detailed section to jam making and teaches readers how to can for long-term use. Her easy-to-follow steps and tricks (like blanching peaches to perfectly peel them) will boost confidence and help refine baking techniques so that "every day is worthy of a special treat from the kitchen." This is an excellent guide for novice and experienced bakers looking to add a little Southern charm to their repertoire. (Oct.)

(c) Copyright PWxyz, LLC. All rights reserved
Review by Library Journal Review

Day (Back in the Day Bakery Cookbook; The Artisanal Kitchen) has written an informative and authoritative volume on Southern baking, with recipes compiled from her landmark bakery in Savannah, GA, from her family, and from other storied Southern bakers. The book is beautifully photographed and full of her baking knowledge, from breads to cakes. The collection includes a beautifully written introduction by Day about her family and how she became the baker and bakery owner she is today. The "Southern Baking Rules" section offers essential guidance for home bakers making these recipes; some of it also applies in general to any baking. In addition, Day makes recommendations on essential and optional kitchen tools and appliances. The book is divided into 13 chapters, including a chapter about recipe basics and a chapter on homemade jams. Standout recipes include Scallion and Cheddar Cathead Biscuits, skillet cornbread, blueberry buckle, hummingbird cake (a pineapple-banana spice cake with Jamaican roots), and chicken pot pie. VERDICT A comprehensive, well-executed volume, perfect for bakers of all levels. Those new to Day's books will find this to be a welcome introduction.--Holly Skir

(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Similar Items