| Summary: |
"You don't have to be a Southerner to bake like one or to enjoy one of the world's richest culinary traditions. From the Black women who shaped the art of Southern baking in kitchens that weren't their own, to grandmothers who baked for family reunions, to younger cooks interpreting old recipes in new ways, this spectacular cookbook is the definitive portrait of the South's deep baking legacy. Bestselling author, journalist, food historian, and native Southerner Anne Byrn weaves together the recipes and stories, past and present: cracklin' cornbread, buttermilk biscuits, yeast rolls, banana pudding, lemon icebox pie, lace cookies, and caramel cake. Rinnie Allen's stunning photography brings those recipes to life in delicious detail. The 200 recipes come from home kitchens, tea rooms, boardinghouses, bakeries, and even the White House. They speak of resilience, assimilation, and using what the land provided. They speak of the South's complicated baking history and also of its famous artisinal mills and the communities created around them. Get ready to savor the South through the baking that made it famous."-- |
