Anne Byrn | Baking in the American South

ABOUT THE EVENT

Tickets include a signed, paperback copy of BAKING IN THE AMERICAN SOUTH, guaranteed entry to the event, and a seat in the reserved section. Anne will be in conversation with Nathalie Dupree and will sign books after the program.

All live author events are subject to change. More information about our events can be found at quailridgebooks.com/eventsfaq.

ABOUT THE BOOK

Witness the rise of Southern baking from the humble, make-do recipes of our ancestors to its place as one of the world's richest culinary traditions through this essential cookbook from bestselling author Anne Byrn. With 200 recipes and more than 150 photos from 14 states, 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's expertise in assessing, modernizing, and developing well-written recipes makes this the definitive guide for bakers of all levels.

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.

ABOUT THE AUTHOR

ANNE BYRN is a New York Times bestselling food writer and author. She writes the weekly newsletter Between the Layers, one of the top 20 food and drink newsletters worldwide on Substack. She has authored several cookbooks. 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 Food52, Bon Appétit, and the Bitter Southerner. Byrn 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, Los Angeles Times, Southern Living 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. She and her husband live in Nashville.

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