Bakery story ovens with most recipes1/31/2024 “I didn’t know,” Day said, “how I could write a book about Southern baking and not acknowledge where we came from, where we are going, and where we are.” It’s also a poignant account of self-discovery and empowerment, of honoring the pain of the past, and the promise of the future. In its 400 pages, you will find instructions on how to make hush puppies and cheese straws waffles and beignets Chocolate Church Cake and Lemon Cheese Layer Cake Peach Lattice Pie and Coconut Cream Pie - plus savory Oyster Pot Pies and Summer Tomato Pie, among many other dishes. With more than 200 recipes, it’s a remarkable resource. In the end, “Treasury” succeeds on multiple fronts. Her ancestor’s tale is a powerful example of the incalculable influence Black cooks had on Southern cuisine.Īs Day puts it in her book: “Most of the Southern recipes we know and love today were created by enslaved or formerly enslaved women who were cooks and bakers just like my great-great-grandmother.” Explore Georgia chef fosters legacy of Southern food dame Edna Lewis Like Day, Hannah Queen Grubbs was a pastry cook, known for her buttermilk biscuits, sweet potato pies, lemon pound cakes, and coconut layer cakes. Though she’d always known that her great-great-grandmother, Hannah Queen Grubbs, was born a slave, it wasn’t until she took a deep dive into her mother’s papers that the significance of what she calls her “genetic code” sank in. But she was just 22 when she lost her mother, and she needed time to process the complex family legacy. When Day’s mother, Janie Queen, died in 1984, she left behind a journal filled with “notes, letters, poetry, songs, and recipes,” family lore that inspired Day to open her bakery. Then came Black Lives Matter, a reckoning that caused her to take a fresh look at her family tree. When the pandemic forced Back in the Day to shut down temporarily in March 2020, Day found time to tie up loose ends on her book. “I wanted it to be a book that people would look to for anything that they could possibly think of (in the regional canon).”Īnd she wanted to elevate the biscuit, to accord it the same lofty status as the French croissant.Īs time passed and the deadline loomed, the project began to take a surprising, and deeply personal, twist. For her first solo effort, “ Cheryl Day’s Treasury of Southern Baking” (Artisan, $40), Day’s goal was to tell the epic story of Southern baking.
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