Baking in the American South - Byrn, Anne
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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…mehr

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Produktbeschreibung
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**
Autorenporträt
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.