“Cheryl’s recipes taste like home.”

—Jennifer Garner

“Cheryl Day’s Treasury of Southern Baking includes the sweet and savory recipes I wish I’d gotten from my mother and grandmothers. Whether you are a baking novice or a seasoned professional, this will soon become your batter-spattered go-to bible. Beautifully illustrated, this heartfelt work is not only a love poem to the cooks who created the recipes, it is, quite simply, a masterpiece.”

—Jessica B. Harris, culinary historian, lecturer, and cookbook author

“There has never been and will never be a more comprehensive book on Southern baking.”

—Sean Brock, chef, restaurateur, and author of Heritage and South

“Cheryl Day’s delicious recipes and family stories reveal how she has used classic Southern desserts to hone her own voice. I live for a book like this one that is unapologetically Black and proud and honors our ancestors by keeping their stories alive through food.”

—Mashama Bailey, chef and coauthor of Black, White, and The Grey

“I trust Cheryl Day. This applies not only to her recipes but also to her stories, her character, and her style. This treasury comes from a woman who is herself a treasure.”

—Julia Turshen, author of Simply Julia, host of Keep Calm & Cook On, and founder of Equity at the Table

“Cheryl has created a tribute to all the Southern bakers who came before her by honoring their craft, recipes, and writings and then making them her own. I dare the reader to skim a recipe, indulge in the stunning photography, and not want to put their hands in flour.”

—Anne Quatrano, chef and restaurateur, Star Provisions Market + Cafe

“Baking is, at its best, about resiliency and connectivity. And bakers, at their best, are mapmakers leading us to this connection through the drama of history. Cheryl Day is one of America’s finest mapmakers. She has given us a brilliant book.”

—Lisa Donovan, pastry chef and author of Our Lady of Perpetual Hunger