A complete and comprehensive Southern baking book from one of the South’s best and most respected bakers, Cheryl Day.

“The definitive book on Southern baking . . . a master class in making memorable baked goods.” —Bon Appétit IACP Cookbook Award Winner James Beard Award Finalist Georgia Author of the Year Award Winner Named a Best New Cookbook by Eater, Food & Wine, Southern Living, Epicurious, and more Named a Best Cookbook of the Year by Bon Appétit, Garden & Gun, and Taste of Home Named a Best Cookbook to Read and Gift by Thrillist Named a Top 10 Most Anticipated Cookbook of Fall 2021 by Stained Page News There is nothing more satisfying or comforting than tying on a favorite apron and baking something delicious. And nowhere has this been so woven into life than in the American South, where the attitude is that every day is worthy of a special treat from the kitchen. Cheryl Day, one of the South’s most respected bakers, a New York Times bestselling author, and co-owner—with her husband, Griff—of Savannah’s acclaimed Back in the Day Bakery, is a direct descendent of this storied Southern baking tradition. Literally: her great-great-grandmother was an enslaved pastry cook famous for her biscuits and cakes. Now Cheryl brings together her deep experience, the conversations she’s had with grandmothers and great-aunts and sister-bakers, and her passion for collecting local cookbooks and handwritten recipes in a definitive collection of over two hundred tried-and-true recipes that celebrate the craft of from-scratch Southern baking. Flaky, buttery biscuits. Light and crisp fritters. Muffins and scones with a Southern twist, using ingredients like cornmeal, pecans, sorghum, and cane syrup. Cookies that satisfy every craving. The big spectacular cakes, of course, layer upon layer bound by creamy frosting, the focal point of every celebration. And then the pies. Oh, the pies! The book steeps the baker in not only the recipes, ingredients, and special flavor profiles of Southern baking but also the very nuances of how to be a better baker. With Cheryl as your guide, it’s like having generations of Southern bakers standing over your shoulder, showing you just how to cream butter and sugar, fold whipped egg whites into batter, adjust for the temperature and humidity in your kitchen, and master those glorious piecrusts by overcoming the thing that experienced bakers know—a pie dough can sense fear! Time to get out that apron.

Fire up your oven with recipes from what Paula Deen calls one of the "must-eat-at-places" in Savannah Nationally recognized and locally adored for its decadent homespun desserts and delicious rustic breads, Back in the Day Bakery is a Savannah landmark. As Paula Deen says in her foreword, Cheryl and Griff Day "bake decadent treats, but they also bake wonderful memories that stay with you forever." To celebrate the bakery's tenth anniversary, this duo has written a book filled with customers' favorite recipes. It's packed with Cheryl and Griff's baking know-how plus recipes for their famous Buttermilk Biscones, Old-Fashioned Cupcakes, Chocolate Bread, Cinnamon Sticky Buns, S'more Pie, Almond Crunchies, Drunk Blondies, Pinkies Chocolate Lunch-Box Treats, Rustic Cheddar Pecan Rounds, and much more. Irresistible full-color photographs of food and behind-the-scenes bakery shots will give readers a glimpse into the sweet daily life at the bakeshop. Celebrating family traditions, scratch baking, and quality ingredients, The Back in the Day Bakery Cookbook is like a down-home bake sale in a book.

Make the happiest meal of the day even happier with 33 recipes for baked deliciousness from Cheryl and Griffith Day, New York Times bestselling authors and owners of Savannah’s must-visit Back in the Day Bakery. Whether you’re hosting a brunch or feeding the family, try these irresistible recipes for authentic Old-Fashioned Buttermilk Biscuits; inspired muffins, coffee cakes, and quick breads; one beautiful Farmers’-Market Quiche; and so much more. This book has been adapted from The Back in the Day Bakery Cookbook (Artisan, 2012) and Back in the Day Bakery Made with Love (Artisan, 2015).

All of the comfort foods you crave made gluten-free for the whole family to enjoy together. Unbelievably great fried chicken, with a golden crispy coating. Unbelievably delicious pizza crust, two ways—classic chewy, or thin and crackerlike. Unbelievably real-deal gumbo, thickened with a sweet rice flour roux. Anne Byrn serves up these and other favorite dishes, and does it by replacing wheat, barley, and rye with gluten-free ingredients. She doctors gluten-free mixes for better taste and texture (use cider vinegar and cream cheese to create rich, flaky pie crust); she stocks the fridge and pantry with flavor-boosting staples like orange juice, buttermilk, and nuts of all kinds; and she shares simple techniques for their use. Now all the dishes you love are back on the dinner table, where the gluten is gone and won’t be missed.

In the highly anticipated follow-up to her bestselling Screen Doors & Sweet Tea, Martha Hall Foose shares recipes and stories that are even closer to her home and heart. A Southerly Course delves deep into Mississippi Delta flavors and foodways, where Martha finds inspiration in local ingredients—from figs and sweet potatoes to crawfish and venison. In her signature style, she pairs each recipe with an anecdote or words of advice, her memorable tales about each dish lingering long after the last bite has been polished off. Martha’s beloved Southern cuisine is a fresh take on homey favorites fiercely protected by the locals, including Skillet Fried Corn, Sweet Pickle Braised Pork Shoulder, and Blackberry Jelly Roll. Dishes such as Sweet-and-Sour Salsify and Peanut Chicken, on the other hand, reflect the influence other cuisines have had on Southern cooking. Martha’s lifelong bond with Mississippi is most apparent when she introduces her friends and family; she dedicates Burgundy Duck to a fiery group of women duck hunters called the Swamp Witches, while her cousin’s new wife inspires Korean-style Grilled Green Onions. And in recalling her former neighbor, the famed author Eudora Welty, she reveals the secret to a perfect Custard Pie. With more than 100 recipes and beautiful color photographs, this book is a wonderful, personal look into the South that Martha loves. Gather around her table in A Southerly Course for unforgettable food and vivid stories, both hallmarks in a rich Southern tradition.

Now in paperback: A captivating, heralded memoir, "unflinching and full of truth" (Katherine May), of a woman making a home on a small farm while grappling with an unexpected ADHD diagnosis “When you think about ADHD . . . do you picture a woman in the bucolic English countryside, raising her children along with an assortment of animals and vegetables? Why not?”—Salon Moving to a small farm is Rebeca Schiller’s dream come true. But as her young family adjusts to a new life in the countryside, her dream is threatened by something within. I’m aware of everything, all at once, which is too much. As Rebecca’s symptoms mount—frequent falls, rages, and strange lapses in memory—her doctors are baffled and her family unmoored. Finally comes a diagnosis: severe ADHD. For Rebecca, it is the start, not the end, of a quest for understanding. As she scrambles to support both family and farm, her focus spirals: from our current climate crisis to long-extinct lynx in the shadows of ancient oaks and the forgotten women who tended this land before her, their stories hidden just beneath the surface of history. In this luminous, heralded memoir of one woman’s newfound neurodivergence, attention is not deficient—but abundant. Publisher’s Note: A different version of this book has been published under the title Earthed in the United Kingdom.