num_pages: 336
description: 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 Apptit  The Atlanta Journal-Constitution  Garden &amp; GunCelebrated 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.
language: English
title: The Good Book of Southern Baking: A Revival of Biscuits, Cakes, and Cornbread
publisher: Potter/Ten Speed/Harmony/Rodale