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

£24.90 £18.85

Author: Kelly FieldsBrand: Lorena Jones BooksColor: WhiteBinding: HardcoverNumber Of Pages: 336Release Date: 22-09-2020Details: Product Description A comprehensive, contemporary collection of more than 100 beloved Southern baking recipes from the James Beard Award-winning Kelly Fields of the New Orleans bakery Willa Jean. As the minister of Southern baking, celebrated pastry chef...

Author: Kelly Fields

Brand: Lorena Jones Books

Color: White

Binding: Hardcover

Number Of Pages: 336

Release Date: 22-09-2020

Details: Product Description A comprehensive, contemporary collection of more than 100 beloved Southern baking recipes from the James Beard Award-winning Kelly Fields of the New Orleans bakery Willa Jean. As the minister of Southern baking, celebrated pastry chef Kelly Fields has spent decades figuring out what makes the absolute best biscuits, cornbread, butterscotch pudding, peach pie, hummingbird cake, and, well, every baked temptation in the Southern repertoire. Colorful and sometimes sentimental storytelling introduces each recipe as Fields brings bakers into her world, generously divulging her ingenious tips and tricks (00 flour makes the flakiest biscuits; soaking your cornmeal overnight produces the moistest cornbread). With more than 100 recipes for quick breads, muffins, biscuits, cookies and bars, puddings and custards, cobblers, crisps, galettes, pies, tarts, and cakes--plus dozens of irresistible variations on the standards--this is the new bible for Southern baking. So, whether it's biscuits (there are seven recipes, including one for dog biscuits because every Southern baker has a good dog to spoil) or Chess Pie you crave, Kelly Fields has you covered--and highly entertained with asides like "I'm gonna bury y'all in biscuits and cornbread." Bakers of all ages will sing the praises of this collection. Review "Kelly Fields honors her Southern heritage through her beloved, approachable recipes--many grounded in tradition and others reimagined, enhanced by her whimsical flair. With skillfully detailed, straight-forward, and easy-to-follow steps, this book belongs on every cookbook shelf." --Claudia Fleming, author of The Last Course: The Desserts of Gramercy Tavern "It's hard to resist the laid-back, roll-up-your-sleeves and BAKE energy that Kelly Fields brings to the kitchen. From Creole Cheesecake, with made-from-scratch New Orleans-style cream cheese, to a hummingbird cake spiked with rose petals, her approach to dessert marries a pastry chef's attention to detail with the breezy, 'ain't nothin' to it' ethos of a true Southern baker. Dust off your measuring cups, stock up on buttermilk, and get ready to bake!" --Stella Parks, author of BraveTart: Iconic American Desserts " The Good Book of Southern Baking is the result of Kelly Fields's twenty years of travel and kitchen experience. She had me at biscuits and cornbread, but I was just as excited about her deep dive into the 'how-tos' and 'whys' of some of my childhood favorites. She makes baking fun, attainable, and, most of all, delicious." --Carla Hall, author of Carla Hall's Soul Food "Navigating the Southern baking canon is a delicate task. We Southern bakers come from a rich heritage of skill, but one that has been over-looked and codified as 'quaint' and 'simple' for far too long. Kelly Fields has elevated our region's baking status with her technical deftness and creative vision. She communicates these recipes with an approachable mastery that speaks to her understanding of ingredients, procedure, and all the mutable variables. With this book, we are lucky to gain access to the great mind of one of our most important pastry chefs and one who explains not only how but why baking works (the key to all good baking). This is an important book--a classic in the making." --Lisa Donovan, author of Our Lady of Perpetual Hunger About the Author Kelly Fields grew up near Charleston in a family with a strong Lowcountry baking tradition. She has worked as a pastry chef for more than twenty years, including first working under Susan Spicer and then at August in New Orleans before opening her own Willa Jean, after which Eater New Orleans named her Chef of the Year. She won Outstanding Pastry Chef from the James Beard Foundation in 2019 and was named one of the most influential people in the South by Garden & Gun magazine. She founded the Yes Ma'am foundation to inspire, encourage, and mentor the next generation of women in the restaurant and hospitality industry. L

Package Dimensions: 10.3 x 8.3 x 1.1 inches

Languages: English

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