Baking in the American South: 200 Recipes and Their Untold Stories (a Definitive Cookbook Guide to Southern Baking) - The Perfect Cozy Gift for Bakers

Review Quotes:
'Byrn provides an encyclopedia of Southern baked goods in this masterful and extensive collection encompassing the region's sweet and savory offerings--This is a treasure trove.'--Publishers Weekly (starred review)

Review Quotes:
'Byrn's wise, winning, and wonderful doorstop dive into the recipes and stories that make up the heart and soul of Southern baking is essential.'--Library Journal (starred review)

Review Quotes:
'[A] pleasurable mix of craveable delights and culinary storytelling-- While baking in the American South was founded on a turbulent and often unsavory history, the individuals--enslaved Africans and their descendants, Creole peoples, Moravians, Jews, and immigrants--and fertile land gave rise to the towering culinary culture Byrn captures here with anecdotes, engaging prose, and passion readers will feel.'--BOOKLIST (starred review)

Brief Description:
"This ... dive into the history of 14 Southern states--Texas, Florida, Kentucky, and more--features stories and ... photographed recipes from pre-Civil War times to today's Southern kitchens. It's about the places, the people, the products, and the culture of the moment that influenced what people baked. It's about African-American women and the monumental contributions they have made to the art of Southern baking, about home cooks and how they've kept traditions alive wherever they settle by baking family recipes each year for holidays and celebrations, and about the pastry chefs who have thoughtfully reimagined how the South bakes"--

Review Quotes:
'definitive--The encyclopedic range--from hoecakes to chiffon, from humble to highfalutin--is part of what gives 'Baking' its flour-dusted charm. The other part is Byrn's sussing out of what sets Southern baking apart.'--Garden & Gun

Review Quotes:
'Home chefs will treasure this cookbook and appreciate Byrn's entertaining stories while their delicious regional fare bakes.'--Shelf Awareness (starred review)

Review Quotes:
'Anne Byrn really turned in an extraordinary book, great recipes, interesting, fun, well-researched. She's a pro and this book is an absolute keeper.'--Chris Kimball, Milk Street Radio

Publisher Marketing:

Enjoy mouthwatering Southern baking recipes, from biscuits and cornbread to cakes and rolls, that will warm your kitchen and your heart.

Prepare yourself to savor the South through the baking that made it famous. In Baking in the American South, bestselling author Anne Byrn brings one of the world's richest culinary traditions to life with 200 recipes from 14 states. Get ready to bake like a Southerner, even if you aren't one!

Baking in the American South is the definitive cookbook guide to the South's deep baking legacy that beautifully weaves together the recipes and stories from the past and present. Before you know it, you will be baking up favorites like cracklin' cornbread, buttermilk biscuits, yeast rolls, banana pudding, lemon icebox pie, lace cookies, and caramel cake.

Get ready to enjoy from-scratch, Southern classic recipes, including:

• Thomasville Cheese Biscuits
• Ouita Michel's Sweet Potato Streusel Muffins
• Nina Cain's Batty Cakes with Lacy Edges
• The Best Lemon Meringue Pie
• Georgia Gilmore's Pound Cake

This cookbook is the perfect gift for cake connoisseurs, pie aficionados, biscuit enthusiasts, bakers, foodies, chefs, and anyone who can't pass up a delicious baked good.

Baking in the American South will give you a window into the people, stories, and history behind the South's rich culinary traditions as you bake up your favorite Southern treats.

**Included in the Best of List for Cookbooks by the Reference and User Services Association of the American Library Association**

**Named a 2025 Tennessee Book Award Finalist in the Non-Fiction Category by Humanities Tennessee**

Review Citations:

• Library Journal 06/01/2024 pg. 120 (EAN 9780785291336, Hardcover) - *Starred Review
• Booklist 07/01/2024 pg. 10 (EAN 9780785291336, Hardcover) - *Starred Review
• Publishers Weekly 08/19/2024 (EAN 9780785291336, Hardcover) - *Starred Review
• Shelf Awareness 09/04/2024 (EAN 9780785291336, Hardcover)

Contributor Bio:Byrn, Anne

ANNE BYRN is a New York Times bestselling food writer and author. She writes the weekly newsletter Between the Layers, one of the top 20 food and drink newsletters worldwide on Substack. She has authored several cookbooks. Her latest books are A New Take on Cake and Skillet Love, the latter exploring the history and modern uses for the cast-iron skillet. They followed American Cookie and American Cake, which NPR named one of the best cookbooks of 2016. The Cake Mix Doctor and sequels have more than 4 million copies in print, and USA Today called The Cake Mix Doctor the bestselling cookbook the year it debuted.

Byrn's career began as a food writer for The Atlanta Journal. Her food writing was named the Best Food Section by the Association of Food Journalists. She studied at La Varenne École de Cuisine in Paris and lived in England where she wrote about food and travel for a year. Anne is a contributor to Food52, Bon Appétit, and the Bitter Southerner.

Byrn is a Nashville native and a fifth-generation Tennessean. For several years, she was the food writer for The Tennessean. Byrn has been featured in People magazine, The Washington Post, the New York Times, the New York Times Magazine, Los Angeles Times, Chicago Tribune, Southern Living, Publishers Weekly, and many other publications. She has appeared on Good Morning America, Later Today, CNN, The Food Network, and QVC and has taught cooking classes across the country.

She and her husband live in Nashville.

Rinne Allen spends most of her days collaborating with chefs, farmers, artisans, designers, and researchers to document their work and the process that goes into making it, with the hopes that those who view her pictures will learn something from them. Rinne's work has been published in over 15 books and in national and international magazines, as well as shown in galleries and educational institutions. She also has a regular column about harvests with the New York Times' T magazine that focuses on the southern region that she calls home. She has a background in fine art photography, with a BFA in photography from Sewanee, in Tennessee, and now works out of her studio in an old house in her hometown of Athens, Georgia. You can interact with her photography at www.rinneallen.com.