Stories from the Kitchen with Anne Byrn

Anne Byrn will be in conversation with Belinda Smith-Sullivan discussing Baking in the American South (out 9/3) as part of our Stories from the Kitchen event series. Attendees will enjoy samples made from recipes featured in the cookbook, as well as get their books signed and personalized.

Tickets are $5 (plus taxes & fees); there is also an option to purchase a copy of the book with registration.

ANNE BYRN is a New York Times bestselling food writer and author. She writes the weekly newsletter Between the Layers, one of the top 20 food and drink newsletters worldwide on Substack. She has authored several cookbooks. Her latest books are A New Take on Cake and Skillet Love, the latter exploring the history and modern uses for the cast-iron skillet. They followed American Cookie and American Cake, which NPR named one of the best cookbooks of 2016. The Cake Mix Doctor and sequels have more than 4 million copies in print, and USA Today called The Cake Mix Doctor the bestselling cookbook the year it debuted.

Experience mouthwatering Southern baking--from humble home kitchens to innovative new Southern chefs. One of the world's richest culinary traditions comes to life through this essential cookbook from bestselling author Anne Byrn. With 200 recipes from 14 states and more than 150 photos, Baking in the American South has the biscuits, cornbread, cakes, and rolls that will help you bake like a Southerner, even if you aren't.

Recipes can tell you volumes if you pay attention--the crops raised, languages spoken, family customs, old world flavors, and, often, religion. Did you know that where a mill was located affected the recipes handed down from that area? Or that baking and selling pound cakes directly impacted the Civil Rights Movement? These stories and recipes, developed from good times and bad, have been collected and perfected over years and are now accessible to us all. Anne's expertise in assessing, modernizing, and developing well-written recipes makes this the definitive guide for bakers of all levels.

From-scratch, Southern classic recipes include:

• Thomasville Cheese Biscuits
• Ouita Michel's Sweet Potato Streusel Muffins
• Nina Cain's Batty Cakes with Lacy Edges
• The Best Lemon Meringue Pie
• Georgia Gilmore's Pound Cake

This fascinating dive into the history of 14 Southern states--Texas, Florida, Kentucky, and more--features stories and beautifully photographed recipes from pre-Civil War times to today's Southern kitchens. It's about the places, the people, the products and the culture of the moment that influenced what people baked. It's about African-American women and the monumental contributions they have made to the art of Southern baking, about home cooks and how they've kept traditions alive wherever they settle by baking family recipes each year for holidays and celebrations, and about the pastry chefs who have thoughtfully reimagined how the South bakes.

Experience the recipes and the stories behind them that showcase the substantial contributions Southern baking has made to American baking at large. Food historians, bakers, foodies, and cookbook collectors from every corner of the country will want this cookbook in their collections.

Belinda Smith-Sullivan is a chef, food writer, spice blends entrepreneur, and a commercially rated pilot. She has a culinary arts degree from Johnson & Wales University, and writes a monthly column for South Carolina Living. She also is featured on South Carolina Living’s website with monthly how-to videos. Smith-Sullivan is an active member of the Southern Foodways Alliance, International Association of Culinary Professionals, American Culinary Federation, and Les Dames d’Escoffier.

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Event Venue & Nearby Stays

Bookmarks, 634 West 4th Street, Winston-Salem, United States