PublishedTen Speed Press, December 2020 |
ISBN9781984856227 |
FormatHardcover, 336 pages |
Dimensions25.2cm × 20cm |
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.
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 ofDeep 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.
