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The Good Book of Southern Baking

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$35.00

The Good Book of Southern Baking

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$35
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$35

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Celebrated pastry chef Kelly Fields has spent decades figuring out what makes the absolute best biscuits, cornbread, butterscotch pudding, peach pie, and, well, every baked good in the Southern repertoire. Here, in her first book, The Good Book of Southern Baking: A Revival of Biscuits, Cakes, and Cornbread, Fields brings you into her kitchen, generously sharing her boundless expertise and ingenious ideas.

With more than one hundred recipes for quick breads, muffins, biscuits, cookies and bars, puddings and custards, cobblers, crisps, galettes, pies, tarts, and cakes—including dozens of variations on beloved standards—this is the new bible for Southern baking.

Made in the South.

Meet the Maker section title

Meet the Author

Meet_Maker

Kelly Fields grew up near Charleston in a family with a strong Lowcountry baking tradition. She has worked as a pastry chef for more than twenty years, including first working under Susan Spicer and then at August in New Orleans before opening her own Willa Jean, after which Eater New Orleans named her Chef of the Year. She won Outstanding Pastry Chef from the James Beard Foundation in 2019. She founded the Yes Ma'am foundation to inspire, encourage, and mentor the next generation of women in the restaurant and hospitality industry. 

Kate Heddings is a food journalist and writer, and the former food editor at Food & Wine.

Specifications section title

Specifications

Specifications

  • Pages: 336
  • Hardcover

Specifications

  • Pages: 336
  • Hardcover

Meet the Author

Kelly Fields grew up near Charleston in a family with a strong Lowcountry baking tradition. She has worked as a pastry chef for more than twenty years, including first working under Susan Spicer and then at August in New Orleans before opening her own Willa Jean, after which Eater New Orleans named her Chef of the Year. She won Outstanding Pastry Chef from the James Beard Foundation in 2019. She founded the Yes Ma'am foundation to inspire, encourage, and mentor the next generation of women in the restaurant and hospitality industry. 

Kate Heddings is a food journalist and writer, and the former food editor at Food & Wine.