About the Book A complete and comprehensive Southern baking book from one of the Souths best and most respected bakers, Cheryl Day. Book Synopsis The definitive book on Southern baking . . . a master class in making memorable baked goods. -- Bon Apptit IACP Cookbook Award Winner James Beard Award Finalist Georgia Author of the Year Award Winner Named a Best New Cookbook by Eater, Food & Wine, Southern Living, Epicurious , and more Named a Best Cookbook of the Year by Bon Apptit, Garden & Gun, and Taste of Home Named a Best Cookbook to Read and Gift by Thrillist Named a Top 10 Most Anticipated Cookbook of Fall 2021 by Stained Page News There is nothing more satisfying or comforting than tying on a favorite apron and baking something delicious. And nowhere has this been so woven into life than in the American South, where the attitude is that every day is worthy of a special treat from the kitchen. Cheryl Day, one of the Souths most respected bakers, a New York Times bestselling author, and co-owner--with her husband, Griff--of Savannahs acclaimed Back in the Day Bakery, is a direct descendent of this storied Southern baking tradition. Literally: her great-great-grandmother was an enslaved pastry cook famous for her biscuits and cakes. Now Cheryl brings together her deep experience, the conversations shes had with grandmothers and great-aunts and sister-bakers, and her passion for collecting local cookbooks and handwritten recipes in a definitive collection of over two hundred tried-and-true recipes that celebrate the craft of from-scratch Southern baking. Flaky, buttery biscuits. Light and crisp fritters. Muffins and scones with a Southern twist, using ingredients like cornmeal, pecans, sorghum, and cane syrup. Cookies that satisfy every craving. The big spectacular cakes, of course, layer upon layer bound by creamy frosting, the focal point of every celebration. And then the pies. Oh, the pies! The book steeps the baker in not only the recipes, ingredients, and special flavor profiles of Southern baking but also the very nuances of how to be a better baker. With Cheryl as your guide, its like having generations of Southern bakers standing over your shoulder, showing you just how to cream butter and sugar, fold whipped egg whites into batter, adjust for the temperature and humidity in your kitchen, and master those glorious piecrusts by overcoming the thing that experienced bakers know--a pie dough can sense fear! Time to get out that apron. Review Quotes Cheryl Day just wrote the definitive book on Southern baking. . . . A master class in making memorable baked goods. -- Bon Apptit A wealth of recipes that home bakers will be returning to for . . . generations to come. -- Eater , The Best Cookbooks of Fall 2021 A treasure trove of delicious Southern treats. -- USA Today network Sure to join the canon. --Food Wine In her deliciously thorough new book, [Day] . . . shares clever tricks (like her grandmothers genius method for baking last nights mashed potatoes into tomorrows dinner rolls), practical advice about butter temperature and rolling pin weight, and a complete roster of treats. --Garden Gun A very special cookbook. . . . Encyclopedic in its information, but warm, friendly and accessible. --Forbes Cheryl Day has become one of the most important voices in American baking today, most notably on the craft of Southern baking. . . . With over 200 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. -- P astry Arts magazine Stunning images and mouthwatering recipes for all the Southern classics plus plenty of Cheryls original bakes. -- Taste of Home , The Best Cookbooks of 2021 Days central achievement is to showcase that Southern baking isnt set in amber or clay as artifacts in some museum; instead she breathes it to roaring life, constantly challenging herself and her craft into a modern day history full of relevance, stories, respect, and tradition. -- Edible Los Angeles, The Seasons Most Delicious Reads Stunning. -- Atlanta Journal-Constitution These indulgent treats are guaranteed to satisfy. -- Closer Weekly Impressive . . . Inspired by the handwritten recipes passed down from her great-great-grandmother and a passion for collecting old Southern cookbooks, Day supplements her delectable offerings with fascinating historical context. . . . Her easy-to-follow steps and tricks (like blanching peaches to perfectly peel them) will boost confidence and help refine baking techniques so that every day is worthy of a special treat from the kitchen. This is an excellent guide for novice and experienced bakers. -- Publishers Weekly , STARRED REVIEW Perfect for bakers of all levels. -- Library Journal , STARRED REVIEW Cheryls recipes taste like home. --Jennifer Garner Cheryl Days Treasury of Southern Baking includes the sweet and savory recipes I wish Id gotten from my mother and grandmothers. Whether you are a baking novice or a seasoned professional, this will soon become your batter-spattered go-to bible. Beautifully illustrated, this heartfelt work is not only a love poem to the cooks who created the recipes, it is, quite simply, a masterpiece. --Jessica B. Harris, culinary historian, lecturer, and author of High on the Hog There has never been and will never be a more comprehensive book on Southern baking. --Sean Brock, chef, restaurateur, and author of Heritage and South Cheryl Days delicious recipes and family stories reveal how she has used classic Southern desserts to hone her own voice. I live for a book like this one that is unapologetically Black and proud and honors our ancestors by keeping their stories alive through food. --Mashama Bailey, chef and coauthor of Black, White, and The Grey I trust Cheryl Day. This applies not only to her recipes but also to her stories, her character, and her style. This treasury comes from a woman who is herself a treasure. --Julia Turshen, author of Simply Julia and host of Keep Calm Cook On Baking is, at its best, about resiliency and connectivity. And bakers, at their best, are mapmakers leading us to this connection through the drama of history. Cheryl Day is one of Americas finest mapmakers. She has given us a brilliant book. --Lisa Donovan, pastry chef and author of Our Lady of Perpetual Hunger Cheryl has created a tribute to all the Southern bakers who came before her. I dare the reader to skim a recipe, indulge in the stunning photography, and not want to put their hands in flour. --Anne Quatrano, chef and restaurateur, Star Provisions Market + Cafe