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Cheryl and Griffith Day, authors of the New York Times–bestselling Back in the Day Bakery Cookbook, are back with more recipes to make with love. Who needs store-bought when baking things at home is so gratifying? In this follow-up to their smash-hit first book, the Days share ways to lovingly craft not only desserts, but also breakfast pastries, breads, pizza, and condiments. The book features more than one hundred new recipes, including some of the bakery’s most requested treats, such as Star Brownies and the Cakette Party Cake, as well as savories like Chive Parmigiano-Reggiano Popovers and Rosemary Focaccia. Cheryl and Griff share their baking techniques and also show readers how to put together whimsical decorations, like a marshmallow chandelier and a best-in-show banner. With pure delight woven throughout the pages, Back in the Day Bakery Made with Love is sure to please Cheryl and Griff’s fans nationwide.
“Cheryl and Griff Day continue to share the love and homemade goodness in their second cookbook. If you thought it just couldn’t get any better, you’re in for a treat. Warning: Eat before reading!” —Carla Hall, cohost of The Chew and author of Carla’s Comfort Foods
“Baking magic.” —Southern Living
“Sensational, homey desserts.” —Food & Wine
More than 100 heirloom recipes from a dynamic chef and farmer working the lands of his great-great-great grandfather.
From Hot Buttermilk Biscuits and Sweet Potato Pie to Salmon Cakes on Pepper Rice and Gullah Fish Stew, Gullah Geechee food is an essential cuisine of American history. It is the culinary representation of the ocean, rivers, and rich fertile loam in and around the coastal South. From the Carolinas to Georgia and Florida, this is where descendants of enslaved Africans came together to make extraordinary food, speaking the African Creole language called Gullah Geechee.
In this groundbreaking and beautiful cookbook, Matthew Raiford pays homage to this cuisine that nurtured his family for seven generations. In 2010, Raiford’s Nana handed over the deed to the family farm to him and his sister, and Raiford rose to the occasion, nurturing the farm that his great-great-great grandfather, a freed slave, purchased in 1874. In this collection of heritage and updated recipes, he traces a history of community and family brought together by food.
"This is not a simple life, my friend, and there are no simple answers."
The late editor of the late Miami News, Bill Baggs, stamped these words on plain white postcards and sent them to readers who sent him hate mail—a frequent occurrence, as Baggs, a white editor of a prominent southern newspaper, championed unpopular ideas in his front-page columns, such as protecting the environment, desegregating public schools, and peace in Vietnam.
Under his leadership, the Miami News earned three Pulitzer Prizes. For his stances, Baggs earned a bullet hole through his office window, police officers stationed outside his home, and a used Mercedes outfitted with a remote starter so that if it had been rigged with a bomb, it would blow up before he opened the door. Despite his causes and accomplishments, when Baggs died of pneumonia in 1969 at the age of forty-five, his story nearly died with him, and that would have been a travesty because Baggs still has so much to teach us about how to find the answers to those not-so-simple questions, like how to live in peace with one another?
In this first biography of this influential editor, Amy Paige Condon retraces how an orphaned boy from rural Colquitt, Georgia, bore witness and impacted some of the twentieth century’s most earth-shifting events: World War II, the civil rights movement, the Cuban Missile Crisis, and the Vietnam War. With keen intellect and sparkling wit, Baggs seemed to be in the right place at the right time. From bombardier to reporter then accidental diplomat, Baggs used his daily column as a bully pulpit for social justice and wielded his pen like a scalpel to reveal the truth.
Recipes for ribs, rubs, and much more from Savannah’s legendary “BBQ General.”
Wiley McCrary has spent more than thirty years preaching the gospel of the Church of the Holy Smoke. As a dedicated evangelist of the ’cue and prize-winning owner of Wiley’s Championship BBQ in Savannah, Georgia, he hopes that this photo-filled cookbook will successfully dispel the myths and mysteries behind good barbecue and teach everyone what they’re capable of doing on their own.
The techniques and recipes in this cookbook don’t favor one region over another, and cover all manner of animal—from cow, pig, and sheep to bird, fish, and shellfish—along with the best marinades, rubs, sauces, sides, drinks, and desserts to go on ’em, along with ’em, or after ’em.
Also includes info on grills, smokers, Wiley’s favorite suppliers and cookbooks, and more