100+ beloved recipes proving that Southern baking is American baking–from 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 App tit – The Atlanta Journal-Constitution – Garden & 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 cakes–including dozens of variations on beloved standards–this is the new bible for Southern baking.
Author: Kelly Fields, Kate Heddings
Binding Type: Hardcover
Publisher: Lorena Jones Books
Published: 09/08/2020
Pages: 336
Weight: 3lbs
Size: 10.10h x 8.20w x 1.10d
ISBN: 9781984856227
Language: English
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