The Good Book of Southern Baking: A Revival of Biscuits, Cakes, and Cornbread 4th staffed by a cadre of

staffed by a cadre of inventive and skilled chefs

CANDY WAGNER and SANDRA MARQUEZSisters Candy Wagner and Sandra Marquez are sixth-generation Texans who trace their ancestry back to John Coker

as part of the Ment'or Foundation--established with chefs Jérôme Bocuse and Daniel Boulud--Keller led Team USA to win gold at the Bocuse d'Or competition in Lyon

Adrian Miller delves into the influences

The Good Book of Southern Baking: A Revival of Biscuits, Cakes, and Cornbread 4th staffed by a cadre ofAuthor: Kelly Fields, Kate Heddings 100+ beloved recipes proving that Southern baking is American baking from the James Beard Award winning chef and owner of the New Orleans bakery Willa Jean. "Kelly Fields bakes with the soul of a grandma, the curiosity of a student, and the skill of a master." Vivian Howard, author of Deep Run Roots: Stories and Recipes from My Corner of the South NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times