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The good book of Southern baking : a revival of biscuits, cakes, and cornbread / Kelly Fields with Kate Heddings ; photographs by Oriana Koren.

By: Contributor(s): Material type: TextTextPublisher: California : Lorena Jones Books, [2020]Copyright date: ©2020Edition: First editionDescription: 327 pages : color illustrations ; 27 cmContent type:
  • text
  • still image
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781984856227
  • 1984856227
Other title:
  • Southern baking : a revival of biscuits, cakes, and cornbread
Subject(s): Genre/Form:
Contents:
Introduction -- Recipe for success -- A baking year at a glance -- Quick breads, muffins, biscuits, and more -- Cookies and bars -- Puddings and custards -- Cobblers, crisps, galettes, pies, and tarts -- Cakes -- Basics.
Summary: "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"-- Provided by publisher.Summary: 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 she brings you into her kitchen, generously sharing her boundless expertise and ingenious ideas., including dozens of variations on beloved standards. This is the new bible for Southern baking. -- adapted from inside front cover
Holdings
Item type Home library Collection Call number Materials specified Status Date due Barcode Item holds
Adult Book Adult Book Main Library NonFiction 641.5975 F462 Available 33111010419931
Total holds: 0

Enhanced descriptions from Syndetics:

100+ beloved recipes proving that Southern baking is American baking-from the James Beard Award-winning chef and ownerof 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 Appetit . The Atlanta Journal-Constitution . Garden & Gun

Celebrated pastry chef Kelly Fields has spent decades figuringout 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.

Includes index.

Introduction -- Recipe for success -- A baking year at a glance -- Quick breads, muffins, biscuits, and more -- Cookies and bars -- Puddings and custards -- Cobblers, crisps, galettes, pies, and tarts -- Cakes -- Basics.

"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"-- Provided by publisher.

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 she brings you into her kitchen, generously sharing her boundless expertise and ingenious ideas., including dozens of variations on beloved standards. This is the new bible for Southern baking. -- adapted from inside front cover

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