Cheryl Day's treasury of Southern baking
(Book)

Book Cover
Average Rating
Contributors
Mosier, Angie, photographer.
Published
New York : Artisan, a division of Workman Publishing Co., Inc., 2021.
Format
Book
ISBN
9781579658410, 1579658415
Physical Desc
400 pages : color illustrations ; 27 cm
Status
Bearden Branch Library - Books
641.815 DAY
1 available
Burlington Branch Library - New books
641.815 DAY
1 available
Carter Branch Library - Books
641.815 DAY
1 available

Copies

LocationCall NumberStatus
Lawson McGhee Library - Books641.815 DAYChecked Out
Bearden Branch Library - Books641.815 DAYOn Shelf
Burlington Branch Library - New books641.815 DAYOn Shelf
Carter Branch Library - Books641.815 DAYOn Shelf
Fountain City Branch Library - Books641.815 DAYOn Shelf
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Published
New York : Artisan, a division of Workman Publishing Co., Inc., 2021.
Language
English
ISBN
9781579658410, 1579658415

Notes

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

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Citations

APA Citation, 7th Edition (style guide)

Day, C., & Mosier, A. (2021). Cheryl Day's treasury of Southern baking . Artisan, a division of Workman Publishing Co., Inc..

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Day, Cheryl and Angie, Mosier. 2021. Cheryl Day's Treasury of Southern Baking. Artisan, a division of Workman Publishing Co., Inc.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Day, Cheryl and Angie, Mosier. Cheryl Day's Treasury of Southern Baking Artisan, a division of Workman Publishing Co., Inc, 2021.

MLA Citation, 9th Edition (style guide)

Day, Cheryl,, and Angie Mosier. Cheryl Day's Treasury of Southern Baking Artisan, a division of Workman Publishing Co., Inc., 2021.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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