Cheryl Day's treasury of Southern baking

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 & Offsite


About 1 Item.
Still Loading More items...

FormatAccessStatusCall NumberLocation
TextUse in libraryRequestSc F 22-151Schomburg Center - Research & Reference

Details

Additional Authors
Mosier, Angie
Description
400 pages : color illustrations; 27 cm
Alternative Title
Treasury of Southern baking
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.
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."-- Provided by publisher.
Local Note
Schomburg copy with dust jacket.
Local Subject
Black author.
Added Author
Mosier, Angie, photographer.
Added Title
Treasury of Southern baking
Research Call Number
Sc F 22-151
View in Legacy Catalog