This chapter explores the collaborative process of creating a cookbook, focusing on food photography and the artistry in presenting Southern dishes. It delves into personal and cultural connections to Southern baking while emphasizing the importance of food rescue initiatives.
Anne Byrn stopped by the Atlanta studio to talk about her new book “Baking in the American South: 200 Recipes and Their Untold Stories.” She shares what makes Southern baking special, regional baking histories, and the origin of key lime pie.
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