Baking in the American South by Anne Byrn is an inspiring compilation of recipes that instantly made me eager to get into the kitchen. From the moment I opened its pages, I was captivated by the creativity and versatility of the dishes presented.

What truly sets this book apart is the depth and detail with which Byrn explores the world of Southern Baking. The accompanying stories and notes provide extra context and confidence, making it easier to tackle the recipes.

The book's layout is both aesthetically pleasing and user-friendly, allowing for easy navigation and seamless execution of the recipes. Whether you're a seasoned chef or a novice, the instructions are clear and concise, making baking a joy.

I am excited to share these gourmet delights with my loved ones and am confident that this cookbook will become a cherished addition to my kitchen library, a source of shared joy and delicious meals.

Thank you to NetGalley and Harper Celebrate for generously providing me with an e-book copy of Baking in the American South in exchange for an honest review.

Converts Historical Recipes
Ms. Byrn covers different historical recipes from different parts of the south, converting to modern cooking methods and products adding a bit of history to the cookbook. Interesting read.
I requested and received a NetGalley arc to peruse gratis as is my opinion

I’m sure that we all approach cookbooks in a different way. Me? I like to read them like a novel. Because of this, I am always delighted to find a cookbook that can offer me not only recipes, but historical facts, new methods of cooking, local culture, and thoughts and tips from fellow cooks. Baking in the American South by Anne Byrne (Set to be released on September 4th) has all of these things, plus it offers us recipes that are truly fine examples of the wonderful tradition of Southern baking.

This book contains 200 recipes from 14 Southern states, and nearly as many mouthwatering photos, that will send you running into the kitchen, whisk in hand. For me, this book was worth it alone for the cornbread recipes. There are biscuits as well, and rolls, cakes, and cookies, all most certain to send you into a carbohydrate coma.

I thoroughly enjoyed learning about the people who created these recipes and their varied cultures. Kudos to Bryne for being able to convert those old recipes when inexact measurements were used. To the dismay of everyone in my family, my grandmother used to say things like “add enough flour until it ‘looks right,’” confounding everyone. Because of this I was grateful for the included and most helpful chart in converting those measurements into modern day ones. This provides the reader with the wonderful opportunity to recreate those much loved, crumbling, food-stained recipes from decades past, allowing them to partake in the delights of their own family’s culinary history.

You don’t have to be a baker to be fascinated by the contents. You will, however, want to explore each chapter in detail (one of which is devoted entirely to cornbread, be still my beating heart):

Sizzling Cornbread
Hot Biscuits
Quick Loaves, Griddle Cakes, Waffles, and Fritters
Rolls, Breads, and Yeast-Raised Cakes
Comforting Puddings
Pies Plain and Fancy
Bake Me a Cake
Cookies and Bars by the Dozen
Frostings and Flourishes

This is really a book that needs to be experienced. Historians, food lovers, family cooks, and professionals, will all find great value here.
Many thanks to NetGalley, Anne Byrne, and Harper Celebrate for providing me with a digital advance copy of this book in exchange for an honest review.

Thank you NetGalley, Harper Celebrate, and Anne Byrn for this ARC of Baking in the South. It is an amazing cookbook with 200 recipes from 14 states and over 150 beautiful photographs. I loved the stories that described the history, places and people that made these recipes. I am from the south and had no idea how many recipes there were for biscuits and cornbread. These recipes alone will keep me busy in the kitchen for a long time. I can’t wait to get my copy when it is published.

Highly recommend this book. It is the definitive Southern baking handbook, and the last one you'll ever need to buy. The cookbook includes a wealth of different recipes for cornbread, yeast bread, pies, cookies, and cakes. I was pleasantly surprised to see a few notable gems included, such as beignets, Texas-Czech Kolaches, Highland Park Cafe's Zucchini Muffins (a local, Dallas favorite), and Laura Bush's Cowboy Cookies. This book is a treasure of recipes; recipes which feel like have been passed down from generations upon generations. Mark your calendars for September 3, and go ahead and pre-order. You won't regret it! My sincere thanks to #NetGalley for the opportunity to review this ARC.

Special thanks to NetGalley and Harper Celebrate for providing me with a copy of this book in exchange for an honest review.

This cookbook was perfect. It had the perfect ratio of text, stories, history, and photos. In addition it was very visually pleasing with a great number of pictures. I would highly recommend!

"Baking in the American South: 200 Recipes and Their Untold Stories" by Anne Byrn is a delightful journey into the heart of Southern baking. This comprehensive guide covers everything from pantry essentials to essential baking equipment, making it accessible for both novices and seasoned bakers alike. Byrn's collection of 200 recipes not only showcases the classics like cornbread, biscuits, and luscious cakes with decadent frostings but also delves into their rich cultural and historical significance. Each recipe comes with its own untold story, adding a layer of warmth and authenticity to the baking experience. (I received an advance reader copy of this book and all opinions are my own.) Whether you're craving a taste of tradition or eager to explore new flavors, this book is a must-have for anyone passionate about Southern cuisine and baking.

Love Anne Byrn and love her combo of history and recipe. This one will be a big hit in our collection.

This cookbook has a lot of recipes I very much want to try, and they seemed very accessible for different levels of experience. As a southern bookstore, our customers will love it.

Baking in the American South by Anne Byrn is a cookbook that I can not wait to have in my cookbook collection. This is so much more than a regular cookbook because it gives the history and story behind the recipes.
The recipes are so varied, yet all connected by the history behind them. The photos of the food are wonderful. When I saw the photos of so many of them, I was so eager to get my ingredients out and make the recipe.
This book is one that will be in many cooks’ collections. This will be a great gift for me to give to all my family and friends who love to cook and enjoy the history behind what they are making.
Thank you NetGalley, Anne Byrn and Harper Celebrate for the ARC of Baking in the American South. This is my personal review.

This book contains really interesting stories and history, it is beautifully presented and photographed. The introduction and throughout addresses relevant issues like race and class. As an Australian I very much appreciated that the recipes were in grams, as well as cups and weird American measurements (12 sticks of butter, anyone?)

As I am wont to do, I wanted to cook from this book, as well as review the way it looks. My parents were coming for dinner, and we always finish our meals with either a pudding or a cake, so I made the Maryland Jewish Apple cake, which went down very well!

Overall I would recommend this book, both as a cookbook and for those who have an interest in the cooking and culture of the American South.

Thanks to NetGalley and the publishers for an e-Arc in exchange for an honest review.

This book begins with a great introduction to the south and baking in the south. I really enjoyed the how to bake this book section. It contained a lot of helpful information. I especially liked the section on converting measurements from old recipes. The backgrounds on each recipe were a fun and interesting touch to the book. As a baker, I love that the recipes contain weight measurement of each ingredient. The included pictures were stunning and really made me want to make the recipes. I really appreciate the inclusion of recipes from restaurants and chefs alike and thought it was great to include background on some of the people as well. All in all, this is a really great cookbook that I think will become a well-loved book among home cooks and bakers. I would definitely recommend this book.

*Baking in the American South is a cookbook where the author, Anne Bym covers recipes from all over the South and from very early days to the present. While some of the recipes seem slightly updated, most are kept in close to their authentic form. What is really great about the book is that the author includes some interviews with current chefs and provides a lot of history on the general categories (such as corn breads) and specific recipes.

*I baked from all the book sections. The recipes are very authentic in feel and do not include crazy instructions or ingredients that you wouldn’t expect to find outside of the South. However, many of the recipes require the reader to get specific ingredients that may be hard to find. The recipes also seem to work and taste fine.

*This recipe would be good for someone who wants to take a deep dive into learning about creating baked goods from the South.

Loved the concept of this cookbook, a mix of history and classic recipes. There were a lot of recipes of differences in cornbread, biscuits etc. So many of these bakes that I have grown up eating brings so much nostalgia. So many great passages and blurbs about the history of the people who first made these amazing recipes. I received an ARC through NetGalley in exchange for an honest review.

I really enjoyed reading Baking in The American South. I'm always on the hunt for new recipes to trial and I wasn't really familiar with Southern Baking so I was excited to learn more. There are a wealth of delicious recipes in the book. accompanied with mouth watering pictures to tempt you every time you turn the page. However, my favourite part was the book was the stories and biographies that accompany a lot of the recipes. These feature every day Southerners who have trialled and perfected their bake over generations or during the pandemic. However, the book also features recipes taken from famous figures - you can make the cinnamon bread served at Dollywood .Even more amazing though, you can make Rosa Park's peanut butter pancakes from the recipe she wrote on the back on an envelope. The perfect combination of history and recipes, to take you on a gastronomical journey of the South. Perfect for any keen baker.

Thank you to the author, publisher and NetGalley for the chance to review an advanced copy of the book in exchange for an honest review.

Some great recipes and fabulous photographs make this a cook book worth purchasing. I highly recommend it.

These days a cookbook has to bring more to the table than just recipes and Baking in the American South delivers a buffet. Part cookbook, but also a book filled with history, anthropology, and eye-catching photos, this tome collects recipes from a veritable who's who of southern cooks, bakers, and personalities with an introduction to each of them. The asides that provide a historical or geographical perspective were interesting to read and the photos made it a coffee-table-worthy compendium. The chapters included were an Introduction and explanation of pantry basics, "Sizzling Cornbread", "Hot Biscuits", "Quick Loaves, Griddle Cakes, Waffles, and Fritters", "Rolls, Breads, and Yeast-Raised Cakes", "Comfort Puddings", "Pies Plain and Fancy", "Bake Me a Cake", "Cookies and Bars by the Dozen", and "Frostings and Flourishes". I'm sure that some people may wonder why there is a chapter on corn bread alone, but to me that makes it a true southern baking book, because there are many varied kinds of corn bread and you need to do justice to the staple with more than just one recipe buried in a chapter of quick breads, and the same goes for biscuits. Recipes are well organized, clearly blocking prep and cook times, serving size, ingredients, and detailed instructions. Reading through and looking at the pictures accompanying many recipes left my mouth watering and I can't wait to try a number of them and sharing them with friends.
I received advanced access to this book thru NetGalley (for which I want to thank NetGalley and the publisher, Harper Celebrate) for an honest review. The opinion expressed here is my own.

Beautiful photography of an immense array of mouthwatering deliciousness. Combining history of the ingredients, Southern baking techniques with so many recipes. This book should be on the shelf of any serious baker. A whole chapter on various cornbreads and another just on biscuits. But, oh my, the cake and pie recipes are to die for!

Anne Byrn is one of my favorite cookbook author and I love her cookbooks. Of course, this became one of my favorites quickly and this is why.

This book features recipes from the south and every recipe comes with history and tells us how life and history evolve them throughout the years. Stories behind each and every recipes are truly fascinating and worth a read. Not to mention this book brings an outstanding amount of true Southern baked goods that will make you want to start baking from cornbread, biscuits to pies and many more! The only thing I wish this book had was more photographs of the recipes, however, this would've been a ginormous cookbook if it contained more pics since it already is a huge book.

I'm not from Southern area, but I love their foods and the joy they bring. I learned a lot from Baking in the American South and can't recommend enough to anyone who loves baking and would like to bake Southern baked gems!

Great southern cookbook! I love the south! I used to live in NJ and I fell in love with southern food when I met my husband in NC. This cookbook doesn’t only have one recipe for each dish, it has more and also have the stories behind them and notes. You’ll find recipes for cornbread, biscuits, loaves, cakes, rolls, breads, pies, and cookies and more from 14 Southern states—TX, LA, AR, MS, AL, NC, SC, GA, FL, KY, TN, WV, DL, VA. I received a free digital copy of this book from NetGalley in exchange for my honest review #BakingintheAmericanSouth #NetGalley