Presenting the 17 best cookbooks of fall 2021
Cheryl Day has written several cookbooks with her husband Griffith Day, with whom she opened Savannah’s Back in the Day Bakery in 2002. But in the first cookbook that bears her name alone, Day begins by establishing her Southern-baker bona fides. Although she grew up in Los Angeles, her mother lived in Alabama before moving during the Great Migration, and Day spent many summers there.
It’s a prospect that seems eminently achievable. Although Day outlines some rules to Southern baking, they’re really more akin to tips for success: Butter for creaming shouldn’t be warmer than 70 degrees; eggs should be separated by hand. In fact, there’s little that’s limiting about Southern baking. Day makes it a point to say there is, for example, no one proper Southern biscuit. “How many Southern grandmothers are there?” Day writes. “That is perhaps how many ways there are to bake a biscuit.
To this point, Day includes four different biscuit recipes, and you’ll find similar variety in other categories. A section on crackers includes buttermilk, benne, sea salt, crispy cheese, and cheese straw versions. Along with Day’s doughnut recipe, you’ll find seven different options for glazes and instructions on how to make filled doughnuts with milk jam, pastry cream, or lemon curd.
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