This is a unique cookbook/history of Southern recipes. I loved that in one of the intro sections, it listed Conversions of Common Measures from Old Recipes (i.e. "butter the size of a walnut). The recipes are in chapters: 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; and Frostings and Flourishes. While the recipes in the cornbread and biscuits chapters are multiple variations of basically the same food item, the other chapters have a lot of variety. I really enjoyed how the chapters started with a background/history essay, and then ingredient information and the recipes followed. The recipe sources range from famous chefs and authors to the Carter White House to Southern Women both famous and not. The book has beautiful color photography and would be a wonderful cookbook library addition or gift for someone who loves Southern food and/or baking.

Fascinated by southern baking....

I'm fascinated by southern baking and this book delivers gorgeous photos and lovely recipes from the south. Some very regional recipes I haven't seen before, too.
Highly recommend.

Baking in the American South combines an academic history lesson, the best of church bake sales and cookbooks with a large part of cooking at your grandmothers elbow, the sheer amount of corn bread recipes is testament to this. But the book os better for it, it is a tome and if there is a recipe you tasted once and want to recreate this is thr book to help you do it!!

It is warm and interesting and, from what I tested delicious, although I have barely made a dent in the cornbread recipes to date!

What a great resource for baking up Southern favorites! I was amazed by all the recipes, helpful tips, list of best brands of ingredients to use, the history behind each recipe, and the wonderful photos that made my mouth water. Some of the recipes I want to try are hush puppies, orange rolls, and the famous Dollywood Cinnamon bread. Can't wait to start baking!

Thank you NetGalley and Harper Celebrate for the ARC in exchange for my honest review!

“Baking in the American South” is a recipe and history book by Anne Bryn. If Ms. Bryn’s name sounds familiar, it’s because she did the “Cake Doctor” cookbook series many years ago (books I still refer to all these years later). In this book, there’s a lot of history - both of the individual recipes, but also of the different sections. For instance, there are a lot of cornbread recipes - some are standard cornbread in a cast iron skillet, but other cornbreads are pancake-like and still others in muffin form. Why the differences? Ms. Bryn explains all. I knew that there were numerous biscuit recipes (cat’s head, drop, flake), but seeing a number of them in this book makes me truly appreciate the humble biscuit and its fantastic history. There’s also recipes for cakes - amusingly I believe only one for my favorite “Southern” cake (Hummingbird), but, well, maybe it’s a pretty standard recipe. I will admit to not having time to actually make any of the recipes before writing up this review (the book was released a few days ago), but from a quick glance over the recipes and directions, they seemed pretty sound. If that’s not the case, I’ll update this review. You don’t have to be Southern to enjoy these recipes, but if you are, some of these recipes may put a smile on your face as you wander down memory lane.

As someone who grew up in the American South, though as a transplant and not a native, many of these recipes seemed to unlock a bit of nostalgia for the assorted potlucks I attended as a kid. Each of the nine chapters starts with a brief look at the history of the food. Learning why cornbread is a staple food in the South is fascinating, as is learning why Southerners love bread of all kinds.

Back to those nine chapters. Yes, there’s more to the book than cornbread. Though you’ll be surprised to learn that of the 200 recipes in the book, roughly 24 of them are cornbread! I was shocked to see that many options.

Along with the history lesson at the beginning of each chapter, each recipe gives a brief story of its creator. Some recipes were modified to match what is available now, including any changes in measuring and cooking.

One recipe that intrigued me the most was Edna Lewis’s Sourdough Pancakes. I was so intrigued that I made the recipe that weekend. It takes some prep time (at least 8 hours), but they taste like no other pancake you have eaten—unless you’ve been blessed to have them before.

While I only tested a couple of recipes in the book, I enjoyed both and look forward to bringing a touch of the American South to my Canadian home. This cookbook would be a welcome addition to any kitchen, not just one in the American South.

Oh.my.goodness! I think we all know that I love reading cookbooks, from any area and any age--but this one combines history and photography with the recipes so beautifully that it is easily a new favorite! The sheer number of pages dedicated to cornbread, biscuits, and breads alone (hundreds!) is both a straight way to this carb-lover's heart, and a fascinating bunch of tidbits on the topics such as the history and evolutions of flours in the American South. Was I looking up brands and types I'd never heard of? Sure was. Was this baking and history geek SO happy? SURE WAS.

Other notes of appreciation:

*The nuanced points about enslaved persons and what they brought with them from their homelands and how baking certain dishes evoked/might evoke mixed or negative feelings

*Learning of the history of pound cake in the Civil Rights Movement

*Nostalgic glimpses of history, without being completely sugarcoated

*The conversions and bits of southern measurements--made me smile and remember days spent in my (Midwestern) grandmother's kitchen where I learned to cook and bake by similar "measurements" and now frustrate my own friends and family with my "recipe notes"

*The inclusion of tomato gravy recipes (Okay, this "appreciation" is based upon my husband's love of the stuff + how much I'm always missing his wonderful grandmother)

*Beautiful photography, with the past mixed with the contemporary

Have I purchased this title for my own cookbook library? SURE HAVE! :) Buy your copy noooooow!

My thanks to NetGalley and Harper Celebrate Publishing for the chance to preview this title in exchange for my honest opinion.

What a beautiful cookbook! The recipes are not out of this world crazy hard. Substitutes are listed for ingredients that you may not have at your local grocery store because of where you live. Loved the history behind the recipes and learned a few things. Hints on how to make your recipes turn out better, secrets really. Photography is beautifully done. I can't wait to start making these amazing recipes and have already pre-ordered the book. Thank you NetGalley for the ARC.

There aren't many cookbooks about which I can say this, but this book is amazing! It's more than a simple cookbook. The history, the photographs and the CORNBREAD AND BISCUITS!! Who knew there were so many?! As soon as I dove into this hefty volume I knew I needed a copy. The research that was done to create this book is extensive, every page is a pleasure to read. I own a lot of cookbooks and I have been baking, especially bread, since I was in elementary school, and I am proud to have this volume on my shelf. And not just breads and cakes are included, as I had assumed - puddings and pies are here as well. There is literally something for everyone. I know, I'm going on and on....and on about this book, but this is an exciting addition to my personal library and I will say that you can't go wrong with this cookbook.

My ARC was provided by the publisher and NetGalley, the opinions expressed herein are strictly my own.

Any cookbook that begins with almost 100 pages of historical cornbread recipes is aimed directly at this Georgia girl’s heart, soul and gastronomic spirit in mind, and that is exactly what Anne Byrn’s extraordinary “Baking in the American South: 200 Recipes and Their Untold Stories” does magnificently.

With marvelous full-color photographs throughout by Rinne Allen, this treasure of historical Southern foods included reprinted handwritten vintage recipes, historical anecdotes about many of the unique dishes, as well as photos and stories about many of inventors and their origins.

You will also learn about modern conversions from their historical predecessors, such as “a pinch of salt” or baking in a “fast oven.” This is in addition to so many classic Southern recipes for biscuits, breads, cookies, cakes, and pies.

JoyReaderGirl1 graciously thanks NetGalley, Author Anne Byrn, and Publisher Harper Celebrate for this advanced reader’s copy for review.

Anne Byrn collects recipes from fourteen Southern states from the Civil War to today’s recipes. She shares both recipes and stories. There are over 200 recipes including biscuits, cornbread, pound cakes, cakes and cookies. Another beautiful cookbook from this wonderful author.

Did I realize that there were so many cornbread varieties out there? No, I did not. The things you’ll learn in this book! This is part cookbook, part study on women and their roles in the family in the historical US south. Each recipe has a mini biography or story attached to it, with notes on ingredients or techniques involved. Besides the many cornbread recipes, there are cakes, squares, cookies, and other treat recipes that have been passed down from older generations, with notes and substitutions made as our baking tools and ingredients have changed. A really nice book with pictures of the recipes, and the women they came from.

I received a free ebook from NetGalley in exchange for a fair review.

Book Review: Baking in the American South by Anne Byrn

Rating: ★★★★☆

As someone who has always been fascinated by the rich tapestry of Southern culture in the US, I was excited to dive into Baking in the American South: 200 Recipes and Their Untold Stories by Anne Byrn. What I found was not just a cookbook, but an enthralling journey through the history of Southern baking that left me both educated and inspired.

The book takes us on a culinary expedition across 14 Southern states, showcasing 200 recipes that reflect the evolution of baking in the region—from simple make-do recipes passed down through generations to cherished classics that have become staples in Southern kitchens. Byrn brilliantly weaves together narratives that highlight how geography, history, and culture have shaped the dishes we know and love today. Did you know that the location of mills influenced local recipes? Or that pound cakes played a crucial role in the Civil Rights Movement? These fascinating insights add depth to each recipe and make it clear that there’s a story behind every bite.

I absolutely loved the history interspersed throughout the book. Each recipe is accompanied by an introduction to notable Southern cooks, bakers, and personalities, making it clear that this isn’t just a collection of dishes but a tribute to the people who brought them to life. Byrn's asides provide historical and geographical perspectives that are genuinely interesting to read. The photos are not only eye-catching but also elevates this book, making it perfect for setting out on any table for guests to flip through.

Among the standout recipes are Thomasville Cheese Biscuits, Ouita Michel's Sweet Potato Streusel Muffins, and Georgia Gilmore's Pound Cake. Each dish is well-written and accessible, making it easy for everyone—from novice bakers to seasoned pros—to whip up some Southern delights in their own kitchens.

In conclusion, Baking in the American South is a brilliant mix of culinary art and storytelling. It’s clear that this author has created an essential guide for anyone interested in Southern baking. This book is not just about food; it's a celebration of Southern heritage and the women (and men) who have preserved it through baking. Whether you're looking for a new recipe to try or just want to learn more about Southern history, this book is definitely worth picking up!

⚠️This review was written based on personal opinions and experiences with the book. Individual preferences may vary⚠️

I had the pleasure of receiving an ARC of "Baking in the American South," and I must say, I was thoroughly impressed. This cookbook is not only a delightful read but also an informative journey through the rich history behind each dish. The range of recipes is exceptional, offering everything from classic Southern staples to unique, lesser-known treats. The detailed background on each recipe adds a wonderful depth to the experience, making it more than just a cookbook—it's a celebration of Southern baking traditions. I was so captivated by this book that I'll be purchasing a copy for my collection as soon as it’s available. Highly recommended for anyone who loves baking and has a passion for Southern cuisine!

Recipes provided by location covering the entire American south with stories to go along. This is great if you like southern baking, you will find lots of instruction to create the perfect treat. There are really nice photos so you can make sure your items look right as well. Perfect bakers treat.

For those not aware of the history tied into Southern cooking, this book takes an interesting look at how the same recipe can evolve based on your culture and the heritage of an area. By presenting similar recipes across the many varied Southern states, and talking about the different influences, Byrn helps the reader to not only understand the cooking culture of the South, but how a recipe can travel around the South, be touched by different hands, and end up something different and modern in its sensibilities, yet still keep the core of the recipe. It's tradition, love, and cooking, all rolled into one. An interesting book for gift giving this year, for the person who loves cookbooks, and has many of them!

A great and informative book on the deliciousness of the southern food and it's history. Everyone loves a good home-cooked meal but
when it's made in the south it takes it to another level of yum! The author does a well job of researching authentic and historical recipes. This book should be one for your collection of cookbooks.
I received a complimentary copy of this book. Opinions expressed in this review are completely my own.

This is a fantastic cookbook. There are so many great recipes and I can’t wait to make my way through them all. Thanks to NetGalley & the publisher for the opportunity to read and review this ARC.

This one's a heartfelt journey through the rich culture of Southern culinary history. As someone who loves exploring the stories behind food, I was truly captivated by how this book intertwines personal narratives with timeless recipes. The recipes themselves are a treasure trove of Southern classics, from Thomasville Cheese Biscuits to Georgia Gilmore's Pound Cake. Each one carries with it a piece of history, revealing how the ingredients and techniques have evolved through time. I was particularly fascinated by the stories of how mill locations influenced local recipes and how baking traditions were impacted by historical events like the Civil Rights Movement. The book's exploration of African-American contributions to Southern baking and the preservation of family recipes through generations is particularly moving. It’s clear that these recipes are not just culinary artifacts but also symbols of cultural resilience and tradition.

For anyone interested in baking, Southern cuisine, or food history, this book is a gem. It’s an invitation to not only cook but also to connect with the deeper stories behind each dish

I went to school for baking and have experienced many a book on baking. This book is love. Absolute love from touches of history and a glimpse into the stories that are the people and cultures that exist in the southern states; to the wide variety of recipes on traditional southern baked goods.