Cheryl Day's treasury of Southern baking

Resource Information

The work Cheryl Day's treasury of Southern baking represents a distinct intellectual or artistic creation found in Deschutes Public Library. This resource is a combination of several types including: Work, Language Material, Books.

Label

Cheryl Day's treasury of Southern baking

Statement of responsibility

Cheryl Day ; photographs by Angie Mosier

Creator

• Day, Cheryl

Contributor

• Mosier, Angie

Photographer

• Mosier, Angie

Subject

• Cooking, American -- Southern style
• Back in the Day Bakery (Savannah, Ga.)
• Baking
• Cookbooks

Genre

• Cookbooks

Language

eng

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"--

Assigning source

Provided by publisher

Cataloging source

DLC

Dewey number

641.81/50975

Illustrations

illustrations

Index

index present

LC call number

TX715.2.S68

LC item number

D436 2021

Literary form

non fiction