Buxton Books Presents Baking in the American South with Anne Byrn and Carrie Morey
We are proud to host this event along with Smithey Ironware Company!

We are excited to host New York Times bestselling food writer and author Anne Byrn and Charleston’s own Carrie Morey in the bookstore on October 10 to celebrate the launch of Anne’s new book, Baking in the American South: 200 Recipes and Their Untold Stories. Join us for an evening of conversation and complimentary bites as we raise a glass to celebrate southern baking and the history behind it!

About Baking in the American South: 200 Recipes and Their Untold Stories:

Witness the rise of Southern baking from the humble, make-do recipes of our ancestors to its place as one of the world's richest culinary traditions through this essential cookbook from bestselling author Anne Byrn. 

With 200 recipes and more than 150 photos from 14 states, 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. 

About Anne Byrn:

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.

Byrn's career began as a food writer for The Atlanta Journal. Her food writing was named the Best Food Section by the Association of Food Journalists. She studied at La Varenne École de Cuisine in Paris and lived in England where she wrote about food and travel for a year. Anne is a contributor to Food52, Bon Appétit, and the Bitter Southerner.

Byrn is a Nashville native and a fifth-generation Tennessean. For several years, she was the food writer for The Tennessean. Byrn has been featured in People magazine, The Washington Post, the New York Times, the New York Times Magazine, Los Angeles Times, Chicago Tribune, Southern Living, Publishers Weekly, and many other publications. She has appeared on Good Morning America, Later Today, CNN, The Food Network, and QVC and has taught cooking classes across the country.  She and her husband live in Nashville.

About Carrie Morey:

Carrie is the author to two cookbooks, Callie's Biscuits & Southern Traditions and Hot Little Suppers. She is currently the focus of PBS' How She Rolls about Carrie's journey to find balance with her biscuit business and family goals.

Carrie and her small team of bakers are keeping the tradition of Southern biscuit making alive.

About Smithey Ironware Company:

Smithey Ironware Company crafts premium quality cast iron and carbon steel cookware in the USA. Smithey makes cookware that is as beautiful as it is functional with smooth interior surfaces that are naturally non-stick and easy to clean. Every Smithey is designed to become a family heirloom and will last lifetimes.