The Good Book of Southern Baking: A Revival of Biscuits, Cakes, and Cornbread by Kelly Fields

100+ beloved recipes proving that Southern baking is American baking—from the James Beard Award-winning chef and owner of the New Orleans bakery Willa Jean.

NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR by The New York Times Book Review • Bon Appétit • The Atlanta Journal-Constitution • Garden & Gun

Hard Cover.

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. In her first book, 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.

About the author: Kelly Fields grew up near Charleston, South Carolina 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 later at August in New Orleans before opening her own Willa Jean.  She won Outstanding Pastry Chef from the James Beard Foundation in 2019 and was named one of the most influential people in the South by Garden & Gun magazine.  In 2017, Fields founded the Yes Ma'am foundation to inspire, encourage, and mentor the next generation of women in the restaurant and hospitality industry. She lives in New Orleans and, like every good Southerner, she has a good dog (Kinney) by her side.