Anne will highlight stories of the history of baking throughout the South during a discussion with Jimmy Proffitt, The Old Mill’s Historian. Following the discussion they will take questions from the audience, while offering a sampling from the book.
Books are available for purchase at Pigeon River Pottery. Anne will be available for signing books following the event.
Let us know that you plan to attend so we can save you a spot because seating will be limited. Please click the RSVP button.
Byrn's career began as a food writer for The Atlanta Journal. Her food writing was named the Best Food Section by the Association of Food Journalists. She studied at La Varenne École de Cuisine in Paris and lived in England where she wrote about food and travel for a year. Anne is a contributor to Southern Living and the Bitter Southerner.
She is a Nashville native and a fifth-generation Tennessean. For several years, she was the food writer for The Tennessean. Byrn has been featured in People magazine, The Washington Post, the New York Times, the New York Times Magazine, Los Angeles Times, Chicago Tribune, Southern Living, Publishers Weekly, and many other publications. She has appeared on Good Morning America, Later Today, CNN, The Food Network, and QVC and has taught cooking classes across the country.
Experience mouthwatering Southern baking—from humble home kitchens to innovative new Southern chefs. One of the world's richest culinary traditions comes to life through this essential cookbook from bestselling author Anne Byrn. With 200 recipes from 14 states and more than 150 photos, Baking in the American South has the biscuits, cornbread, cakes, and rolls that will help you bake like a Southerner, even if you aren't.
Recipes can tell you volumes if you pay attention--the crops raised, languages spoken, family customs, old world flavors, and, often, religion. Did you know that where a mill was located affected the recipes handed down from that area? Or that baking and selling pound cakes directly impacted the Civil Rights Movement? These stories and recipes, developed from good times and bad, have been collected and perfected over years and are now accessible to us all. Anne Byrn’s expertise in assessing, modernizing, and developing well-written recipes makes this the definitive guide for bakers of all levels.
From-scratch, Southern classic recipes include:
Thomasville Cheese Biscuits
Ouita Michel's Sweet Potato Streusel Muffins
Nina Cain's Batty Cakes with Lacy Edges
The Best Lemon Meringue Pie
Georgia Gilmore's Pound Cake
This fascinating dive into the history of 14 Southern states—Texas, Florida, Kentucky, and more--features stories and beautifully photographed recipes from pre-Civil War times to today's Southern kitchens. It's about the places, the people, the products and the culture of the moment that influenced what people baked. It's about African-American women and the monumental contributions they have made to the art of Southern baking, about home cooks and how they've kept traditions alive wherever they settle by baking family recipes each year for holidays and celebrations, and about the pastry chefs who have thoughtfully reimagined how the South bakes.
Experience the recipes and the stories behind them that showcase the substantial contributions Southern baking has made to American baking at large. Food historians, bakers, foodies, and cookbook collectors from every corner of the country will want this cookbook in their collections.
My latest cookbook: Baking in the American South
My newsletter: Between the Layers