“I wrote this book to bury y’all in cornbread and biscuits,” cookbook author Kelly Fields writes in the introduction to her recently released cookbook, Good Book of Southern Baking—“the best dang ones you’ve ever had.”
The path to dessert greatness was neither smooth nor easy for Fields. In the wake of Hurricane Katrina, in 2005, Fields lost every notebook and recipe she had saved throughout her career. Notes that she had painstakingly taken from culinary school and her numerous stints in pastry kitchens around the world.