Cheryl Day’s Treasury of Southern Baking

“Cheryl Day just wrote the definitive book on Southern baking. . . . A master class in making memorable baked goods.”
—Bon Appétit

“A wealth of recipes that home bakers will be returning to for . . . generations to come.”
—Eater, The Best Cookbooks of Fall 2021

“A treasure trove of delicious Southern treats.”
—USA Today network

“Sure to join the canon.”
—Food Wine

“In her deliciously thorough new book, [Day] . . . shares clever tricks (like her grandmother’s genius method for baking last night’s mashed potatoes into tomorrow’s dinner rolls), practical advice about butter temperature and rolling pin weight, and a complete roster of treats.”
—Garden Gun

“A very special cookbook. . . . Encyclopedic in its information, but warm, friendly and accessible.”
—Forbes

“Cheryl Day has become one of the most important voices in American baking today, most notably on the craft of Southern baking. . . . With over 200 recipes that reflect the culture of from-scratch Southern baking—while highlighting the ingredients and specialties that make Southern food so unique—this book is destined to become the new bible of Southern baking.”
—Pastry Arts magazine

“Stunning images and mouthwatering recipes for all the Southern classics plus plenty of Cheryl’s original bakes.”
—Taste of Home, The Best Cookbooks of 2021

“Day’s central achievement is to showcase that Southern baking isn’t set in amber or clay as artifacts in some museum; instead she breathes it to roaring life, constantly challenging herself and her craft into a modern day history full of relevance, stories, respect, and tradition.”
—Edible Los Angeles, The Season’s Most Delicious Reads

“Stunning.”
—Atlanta Journal-Constitution

“These indulgent treats are guaranteed to satisfy.”
—Closer Weekly

“Impressive . . . Inspired by the handwritten recipes passed down from her great-great-grandmother and a passion for collecting old Southern cookbooks, Day supplements her delectable offerings with fascinating historical context. . . . Her easy-to-follow steps and tricks (like blanching peaches to perfectly peel them) will boost confidence and help refine baking techniques so that ‘every day is worthy of a special treat from the kitchen.’ This is an excellent guide for novice and experienced bakers.”
—Publishers Weekly, STARRED REVIEW

“Perfect for bakers of all levels.”
—Library Journal, STARRED REVIEW

“Cheryl’s recipes taste like home.”
—Jennifer Garner
 
“Cheryl Day’s Treasury of Southern Baking includes the sweet and savory recipes I wish I’d gotten from my mother and grandmothers. Whether you are a baking novice or a seasoned professional, this will soon become your batter-spattered go-to bible. Beautifully illustrated, this heartfelt work is not only a love poem to the cooks who created the recipes, it is, quite simply, a masterpiece.”
—Jessica B. Harris, culinary historian, lecturer, and author of High on the Hog
 
“There has never been and will never be a more comprehensive book on Southern baking.”
—Sean Brock, chef, restaurateur, and author of Heritage and South
 
“Cheryl Day’s delicious recipes and family stories reveal how she has used classic Southern desserts to hone her own voice. I live for a book like this one that is unapologetically Black and proud and honors our ancestors by keeping their stories alive through food.”
—Mashama Bailey, chef and coauthor of Black, White, and The Grey
 
“I trust Cheryl Day. This applies not only to her recipes but also to her stories, her character, and her style. This treasury comes from a woman who is herself a treasure.”
—Julia Turshen, author of Simply Julia and host of Keep Calm Cook On
 
“Baking is, at its best, about resiliency and connectivity. And bakers, at their best, are mapmakers leading us to this connection through the drama of history. Cheryl Day is one of America’s finest mapmakers. She has given us a brilliant book.”
—Lisa Donovan, pastry chef and author of Our Lady of Perpetual Hunger
 
“Cheryl has created a tribute to all the Southern bakers who came before her. I dare the reader to skim a recipe, indulge in the stunning photography, and not want to put their hands in flour.”
—Anne Quatrano, chef and restaurateur, Star Provisions Market + Cafe