Recipes from Cheryl Day’s Treasury of Southern Baking

This 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!