"In a tome filled with recipes for both savory and sweet baked goods and pastries, Day shows that the creators of our favorite Southern recipes--from cathead biscuits to chess pie--were the slaves who worked in the kitchens of the grand home and plantations of the South. Today these recipes have become a beloved part of American cuisine, and Day shares the secrets to making all the Southern baking mainstays, like flaky buttery biscuits and skillet cornbread, and creative twists, like a cold-oven pound cake and sweet tea custard"-- Provided by publisher.
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