Description

Hardcover

100+ beloved recipes proving that Southern baking is American bakingfrom 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 ofDeep Run Roots: Stories and Recipes from My Corner of the South

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 cakesincluding dozens of variations on beloved standardsthis is the new bible for Southern baking.