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Cheryl Day's Treasury of Southern Baking
Cheryl Day's Treasury of Southern Baking
Cheryl Day's Treasury of Southern Baking
Cheryl Day's Treasury of Southern Baking
Cheryl Day's Treasury of Southern Baking
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Cheryl Day's Treasury of Southern Baking


Cheryl Day
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This is a pre-order title and will ship on its release date. This item is backordered and will ship as soon as the publisher resupplies us.

This is a pre-order. Cheryl Day's Treasury of Southern Baking will be released on November 16, 2021. This book is eligible for our pre-order bonus program.  For every book purchased in the pre-order program prior to release, you receive 150 points, which translates to $5 back to be used at a future date!

We have not seen this book yet. Here is what the publisher is telling us about it:

There is nothing more satisfying or comforting than tying on a favorite apron and baking something delicious. And nowhere has this been so woven into life than in the American South, where the attitude is that every day is worthy of a special treat from the kitchen.

Cheryl Day, one of the South’s most respected bakers, a New York Times bestselling author, and co-owner—with her husband, Griff—of Savannah’s acclaimed Back in the Day Bakery, is a direct descendent of this storied Southern baking tradition. Literally: her great-great-grandmother was an enslaved pastry cook famous for her biscuits and cakes. Now Cheryl brings together her deep experience, the conversations she’s had with grandmothers and great-aunts and sister-bakers, and her passion for collecting local cookbooks and handwritten recipes in a definitive collection of over two hundred tried-and-true recipes that celebrate the craft of from-scratch Southern baking.

Flaky, buttery biscuits. Light and crisp fritters. Muffins and scones with a Southern twist, using ingredients like cornmeal, pecans, sorghum, and cane syrup. Cookies that satisfy every craving. The big spectacular cakes, of course, layer upon layer bound by creamy frosting, the focal point of every celebration. And then the pies. Oh, the pies!

The book steeps the baker in not only the recipes, ingredients, and special flavor profiles of Southern baking but also the very nuances of how to be a better baker. With Cheryl as your guide, it’s like having generations of Southern bakers standing over your shoulder, showing you just how to cream butter and sugar, fold whipped egg whites into batter, adjust for the temperature and humidity in your kitchen, and master those glorious pie crusts by overcoming the thing that experienced bakers know—a pie dough can sense fear!

Time to get out that apron.

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