The Good Book of Southern Baking: A Revival of Biscuits, Cakes, and Cornbread 4th you’ll realize that all of

you’ll realize that all of this effort and attention to create this perfect tin of Peanut Brittle is worth it after you try the Brittle for the first time

part souvenir

staffed by a cadre of inventive and skilled chefs

Adrian Miller delves into the influences

writes Robinson

The Good Book of Southern Baking: A Revival of Biscuits, Cakes, and Cornbread 4th you’ll realize that all ofAuthor: Kelly Fields, Kate Heddings 100+ beloved recipes proving that Southern baking is American baking from the James Beard Award winning chef and owner of 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 of Deep 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