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?My great-grandmother was both enslaved and a pastry cook who was famous for her biscuits and cakes. There is power in that.? ?Cheryl Day, in the New York Times ? And from this position of strength comes Day?s next cookbook: a complete book of Southern baking recipes written by this great-grandchild of a former slave who is also one of our country?s most acclaimed bakers. In a tome filled with recipes for both savory and sweet baked goods and pastries, Day shows that the creators of our favorite Southern recipes?from cathead biscuits to chess pie?were the slaves who worked in the kitchens of the grand home and plantations of the South. Today these recipes have become a beloved part of American cuisine, and Day shares the secrets to making all the Southern baking mainstays, like Flaky Buttery Biscuits and Skillet Cornbread, and creative twists, like a Cold-Oven Pound Cake and Sweet Tea Custard, as well as accompaniments and drinks to serve alongside. Organized by category, there are
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