Cheryl Day's treasury of Southern baking
(Book)

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Published:
New York : Artisan Books, ©2021.
Format:
Book
Physical Desc:
400 pages : color illustrations ; 27 cm
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Description

"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"--

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Status
East Lyme Public Adult Non-Fiction
641.8150 Day
Due Nov 26, 2024
Hamden/Miller Adult Nonfiction 3rd Floor
641.815/DAY
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Old Saybrook/Acton Adult Non-Fiction
641.815 DAY
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Orange/Case Adult Nonfiction Book
641.815 Day
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Woodbridge Adult NF 600-699
641.81/DAY
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More Details

Language:
English
ISBN:
9781579658410, 1579658415

Notes

General Note
Includes index.
Description
"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"--,Provided by publisher.

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Citations

APA Citation (style guide)

Day, C. (2021). Cheryl Day's treasury of Southern baking. New York, Artisan Books.

Chicago / Turabian - Author Date Citation (style guide)

Day, Cheryl. 2021. Cheryl Day's Treasury of Southern Baking. New York, Artisan Books.

Chicago / Turabian - Humanities Citation (style guide)

Day, Cheryl, Cheryl Day's Treasury of Southern Baking. New York, Artisan Books, 2021.

MLA Citation (style guide)

Day, Cheryl. Cheryl Day's Treasury of Southern Baking. New York, Artisan Books, 2021.

Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.

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Grouped Work ID:
df5ef5f0-b851-8a81-6f15-14e2ada35f40
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Record Information

Last Sierra Extract TimeNov 19, 2024 04:58:51 PM
Last File Modification TimeNov 19, 2024 04:59:16 PM
Last Grouped Work Modification TimeNov 19, 2024 04:59:01 PM

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5050 |a Southern baking rules -- Baking tools and equipment -- Hot breads and crackers -- Coffee cakes, loaf cakes, and bundt cakes -- Muffins and scones -- Slow breads (Breads that need time to rise) -- Gathering cakes -- Layer cakes and cupcakes -- Pies -- Cookies -- Brownies and bars -- Grits and grains -- Custards, puddings, and cobblers -- Jams and preserves -- Basics.
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