“The South is different, even in the way it smells. The honeysuckle that weaves around a picket fence post and the fat blackberries or dewberries full of chiggers and rattlers growing wild along a hot and dusty Mississippi Road. Here, grand Georgia pecan trees on family land outlive their owners; Satsuma, hickory, or pear trees dot backyards. It’s as if the trees, fields, flowers, fruits, and vegetables, etched into the southern psyche, have crept into everything we bank.”
That lyrical writing is from a new book by Anne Byrn. “Baking in the American South” contains 200 recipes, as well as stories that address the joys, hardships and complexities of the region’s history.
The book began in the same place that most things begin. “It came out of my mother’s kitchen, here in Nashville,” said Byrn.
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