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＜p＞＜strong＞100+ beloved recipes proving that Southern baking is American bakingーfrom the James Beard Award-winning chef and owner of the New Orleans bakery Willa Jean.＜/strong＞＜/p＞ ＜p＞＜strong＞“Kelly Fields bakes with the soul of a grandma, the curiosity of a student, and the skill of a master.”ーVivian Howard, author of ＜em＞Deep Run Roots: Stories and Recipes from My Corner of the South＜/em＞＜/strong＞＜/p＞ ＜p＞＜strong＞NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY ＜em＞The New York Times Book Review＜/em＞ ? ＜em＞Bon App?tit＜/em＞ ? ＜em＞The Atlanta Journal-Constitution＜/em＞ ? ＜em＞Garden & Gun＜/em＞＜/strong＞＜/p＞ ＜p＞Celebrated pastry chef Kelly Fields has spent decades figuring out what makes the absolute best biscuits, cornbread, butterscotch pudding, peach pie, and, well, every baked good in the Southern repertoire. Here, in her first book, Fields brings you into her kitchen, generously sharing her boundless expertise and ingenious ideas. With more than one hundred recipes for quick breads, muffins, biscuits, cookies and bars, puddings and custards, cobblers, crisps, galettes, pies, tarts, and cakesーincluding dozens of variations on beloved standardsーthis is the new bible for Southern baking.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちら をクリックして下さい。 ※このページからは注文できません。