As the co-owner (with her husband Griff) of the Back in the Day Bakery in Savannah, Georgia, Cheryl Day has become an important figure on the American baking scene. Her Back in the Day Bakery cookbooks (which she co-wrote with Griff) are best-sellers, and she has just launched a line of jams featuring local fruits paired with botanicals. Her latest venture is her first solo book, the newly released Cheryl Day’s Treasury of Southern Baking (Artisan, 2021). With over 200 tried-and-true recipes that reflect the culture of from-scratch Southern baking – while highlighting the ingredients and specialties that make Southern food so unique – this book is destined to become the new bible of Southern baking. With this book at your side, you’ll learn how to create buttery multilayered biscuits, light and crisp fritters, delicate layer cakes (the best!) and creamy frostings, silky puddings and custards, and pies galore (we’re talkin’ Southern desserts, after all). You will also discover the secrets of working with ingredients such as benne, corn rice, sorghum and peaches, and learn everything from mastering the technique of creaming butter to Cheryl’s twelve tips for making a flawless piecrust. Available here.
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