“The definitive book on Southern baking . . . a master class in making memorable baked goods.” — Bon Appétit IACP Cookbook Award Winner James Beard Award Finalist Georgia Author of the Year Award Winner Named a Best New Cookbook by  Eater, Food & Wine,  Southern Living,  Epicurious , and more Named a Best Cookbook of the Year by  Bon Appétit,  Garden & Gun,  and  Taste of Home Named a Best Cookbook to Read and Gift by Thrillist Named a Top 10 Most Anticipated Cookbook of Fall 2021 by  Stained Page News There is nothing more satisfying or comforting than tying on a favorite apron and baking something delicious. And nowhere has this been so woven into life than in the American South, where the attitude is that every day is worthy of a special treat from the kitchen. Cheryl Day, one of the South’s most respected bakers, a New York Times bestselling author, and co-owner—with her husband, Griff—of Savannah’s acclaimed Back in the Day Bakery, is a direct descendent of this storied Southern baking tradition. Literally: her great-great-grandmother was an enslaved pastry cook famous for her biscuits and cakes. Now Cheryl brings together her deep experience, the conversations she’s had with grandmothers and great-aunts and sister-bakers, and her passion for collecting local cookbooks and handwritten recipes in a definitive collection of over two hundred tried-and-true recipes that celebrate the craft of from-scratch Southern baking. Flaky, buttery biscuits. Light and crisp fritters. Muffins and scones with a Southern twist, using ingredients like cornmeal, pecans, sorghum, and cane syrup. Cookies that satisfy every craving. The big spectacular cakes, of course, layer upon layer bound by creamy frosting, the focal point of every celebration. And then the pies. Oh, the pies! The book steeps the baker in not only the recipes, ingredients, and special flavor profiles of Southern baking but also the very nuances of how to be a better baker. With Cheryl as your guide, it’s like having generations of Southern bakers standing over your shoulder, showing you just how to cream butter and sugar, fold whipped egg whites into batter, adjust for the temperature and humidity in your kitchen, and master those glorious piecrusts by overcoming the thing that experienced bakers know—a pie dough can sense fear! Time to get out that apron.   “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.” — P astry 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 an