The Good Book of Southern Baking

<b>100+ beloved recipes proving that Southern baking is American baking&#151;from the James Beard Award-winning chef and owner&#160;of the New Orleans bakery Willa Jean.</b><br>&#160;<br><b>&#147;Kelly Fields bakes with the soul of a grandma the curiosity of a student and the skill of a master.&#148;&#151;Vivian Howard author of&#160;<i>Deep Run Roots: Stories and Recipes from My Corner of the South</i></b><br>&#160;<br><b>NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY <i>The New York Times Book Review </i>&#149; <i>Bon App&#233;tit </i>&#149; <i>The Atlanta Journal-Constitution </i>&#149; <i>Garden &amp; Gun</i><br></b><br>Celebrated pastry chef Kelly Fields has spent decades figuring&#160;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&#151;including dozens of variations on beloved standards&#151;this is the new bible for Southern baking.