The Good Book of Southern Baking
Folks, I really can't say enough about this book - Kelly Fields' wit and energy (and shared love of 80s/90s punk music) makes me want to get in the kitchen and break every New Year's resolution I've ever had.
What I love is that she doesn't try to be too cheffy, yet her advice on ingredients and method really will elevate your baked goods. This book has one foot lovingly rooted in fun and nostalgia, but pushes home baking into next-level ingredients and methods. While I wouldn't recommend this book necessarily as a starter for beginning bakers, it's certainly something folks could grow into quickly once they have a good understanding of some basic skills and are ready to bring things up a level.
From the Publisher:
100+ beloved recipes proving that Southern baking is American bakingfrom the James Beard Award-winning chef and owner of the New Orleans bakery Willa Jean.
"Kelly Fields bakes with the soul of a grandma, the curiosity of a student, and the skill of a master."Vivian Howard, author of Deep Run Roots: Stories and Recipes from My Corner of the South
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review Bon Appetit The Atlanta Journal-Constitution Garden ; Gun
Celebrated pastry chef Kelly Fields has spent decades figuring out what makes the absolute best biscuits, cornbread, butterscotch pudding, peach pie, and, well, every baked good in the Southern repertoire. Here, in her first book, Fields brings you into her kitchen, generously sharing her boundless expertise and ingenious ideas. With more than one hundred recipes for quick breads, muffins, biscuits, cookies and bars, puddings and custards, cobblers, crisps, galettes, pies, tarts, and cakesincluding dozens of variations on beloved standardsthis is the new bible for Southern baking.
Release Date: Sep 2020