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

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Notes about this book

  • roxlet on November 23, 2020

    I returned this book mainly because there were no weights provided for the recipes, which contained absurd measurements like 1/3 of a teaspoon. Plus, many of the recipes appear to have been untested, yielding amounts that were far in excess of the amounts stated in the recipes. Poorly tested and poorly edited.

  • annmartina on September 13, 2020

    Although this book is fabulous so far, I'm really disappointed the recipes do not include weight measurements

Notes about Recipes in this book

  • Pecan sandies

    • SugarTreeBaking on October 12, 2020

      This is everything you'd want in a Pecan Sandie - crispy texture, perfect nutty taste. Using the 3T scoop, I got 32 cookies. I chilled the formed cookies prior to baking and they did not spread much. Perfection!

  • Spiced rum bundt cake

    • SugarTreeBaking on October 20, 2020

      Heads up: Cake volume will NOT fit in the specified 10 cup Bundt pan. Use a 12 cup pan.

    • Megoola on January 10, 2021

      The recipe is online at

  • Chocolate Doberge cake

    • Jenny on November 22, 2020

      Checking with publisher and will update this note. But this cake calls for 18 eggs? While the lemon version calls for 10 eggs and results in the same size cake.

  • Ooey-gooey bars

    • taste24 on January 13, 2021

      I could not believe my eyes when I saw 5 sticks of butter go into these bars, and surely I thought this was a typo. Turns out, it must have been correct! These remind me more of very moist cake than "bars", but not in a bad way. The brown butter shines through and the orange zest provides a lovely note... The crispy edges were my favorite pieces, when typically I'm a center cut lover.

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  • ISBN 10 1984856227
  • ISBN 13 9781984856227
  • Published Sep 08 2020
  • Format Hardcover
  • Page Count 336
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Lorena Jones Books

Publishers Text

A comprehensive, contemporary collection of more than 100 beloved Southern baking recipes from the James Beard Award-winning Kelly Fields of the New Orleans bakery Willa Jean.

As the reigning queen of Southern baking, celebrated pastry chef Kelly Fields has spent decades figuring out what makes the absolute best biscuits, cornbread, butterscotch pudding, peach pie, hummingbird cake, and, well, every baked temptation in the Southern repertoire.

Colorful and sometimes sentimental storytelling introduces each recipe as Fields brings bakers into her world, generously divulging her ingenious tips and tricks (00 flour makes the flakiest biscuits; soaking your cornmeal overnight produces the moistest cornbread). With more than 100 recipes for quick breads, muffins, biscuits, cookies and bars, puddings and custards, cobblers, crisps, galettes, pies, tarts, and cakes--plus dozens of irresistible variations on the standards--this is the new bible for Southern baking.

So, whether it's biscuits (Fields includes seven recipes, including one for dog biscuits because every Southern baker has a good dog to spoil) or Chess Pie you crave, Kelly Fields has you covered--and highly entertained with asides like "I'm gonna bury y'all in biscuits and cornbread." Bakers of all ages will sing the praises of this collection.

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