This is a lovely ode to the cooking of the Southern Appalachians and Northern Georgia, a region that one doesn't usually consider when thinking of Mountain cuisine. The book itself is really beautiful and would look amazing one anyone's bookshelf. The recipes tend towards a more modern take on Southern cuisine and that's just fine. I love it when an author offers me a nice mix of old-fashioned and modern riffs on old-fashioned recipes. The Dark Cherry Chocolate Upside Down cake is a moist and delicious ode to Black Forest Cake and the Strawberry Layer Cake makes me swoon!
From the Publisher:
In the tradition of cooking with each season's bounty, Hannah Queen applies the same spirit to her baking, turning out an abundance of fresh cakes, trifles, biscuits, and more. From the citrus of winter to the bright squash of summer, more than 70 classic and modern dessert recipes celebrate locally sourced ingredients.
Relish the sweet fruit of the spring with the delectable Rhubarb Custard Cake, and savor the ripe flavors of autumn with the Spiced Pumpkin Cupcakes with Bourbon Buttercream. The wide range of flavors and recipes for year-round baking ensure you will never tire of these fresh indulgences.
Featuring Queen's rich photography throughout, Honey and Jam not only showcases a collection of rustic desserts, but also captures the sprawling forests and farmlands of Blue Ridge, anchoring each recipe in the backdrop of the Southern Appalachian Mountains.