More Than 100 Recipes From The Best Little Bakery In The South

James Beard Award-winning chef John Currence is known for his acclaimed restaurants, including Big Bad Breakfast in Oxford, Mississippi. Now, he's sharing his secrets in his new cookbook, "More Than 100 Recipes From The Best Little Bakery In The South".

The Back in the Day Bakery Cookbook: More than 100 Recipes from the Best Litte Bakery in the South

by Cheryl Day

4.7 out of 5

Language	:	English
File size	:	41614 KB
Text-to-Speech	:	Enabled
Screen Reader	:	Supported
Enhanced typesetting	:	Enabled
X-Ray	:	Enabled
Word Wise	:	Enabled
Print length	:	385 pages
Lending	:	Enabled

FREE

The cookbook features over 100 recipes for everything from breakfast pastries to desserts. Currence's recipes are known for their unique and flavorful combinations, and this cookbook is no exception. There are recipes for everything from sweet potato biscuits to bacon and cheddar scones to chocolate pecan pie.

Currence's cookbook is not just a collection of recipes. It's also a celebration of Southern food and culture. Currence writes about the importance of using local ingredients and the joy of baking with family and friends. He also includes tips and tricks for baking perfect pastries and desserts.

If you're a fan of Southern cooking or baking, then you'll definitely want to check out "More Than 100 Recipes From The Best Little Bakery In The South". It's a cookbook that's sure to inspire you to create delicious and memorable meals.

Recipes

Here are a few of the recipes from the cookbook:

• Sweet Potato Biscuits
• Bacon and Cheddar Scones
• Chocolate Pecan Pie
• Buttermilk Biscuits
• Cornbread
• Pecan Pie Bars
• Banana Pudding
• Strawberry Shortcake

About the Author

John Currence is a James Beard Award-winning chef and restaurateur. He is the owner of several restaurants in Oxford, Mississippi, including Big Bad Breakfast, City Grocery, and Snackbar. Currence is known for his creative and flavorful cooking, which often features Southern ingredients and flavors.

Currence has been featured in numerous publications, including The New York Times, The Wall Street Journal, and The Food Network. He has also appeared on several television shows, including "Iron Chef America" and "Top Chef".

Currence is a passionate advocate for Southern food and culture. He is the founder of the Southern Foodways Alliance, a non-profit organization that promotes the study and celebration of Southern food.

The Back in the Day Bakery Cookbook: More than 100 Recipes from the Best Litte Bakery in the South

by Cheryl Day

4.7 out of 5

Language	:	English
File size	:	41614 KB
Text-to-Speech	:	Enabled
Screen Reader	:	Supported
Enhanced typesetting	:	Enabled
X-Ray	:	Enabled
Word Wise	:	Enabled
Print length	:	385 pages
Lending	:	Enabled

FREE