The Good Book of Southern Baking: A Revival of Biscuits, Cakes, and Cornbread

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 & Gun Celebrated 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.