By Sonya Jones
“I stopped at the Sweet Auburn Bread Company and met the owner, Sonya Jones, who once made her sweet potato cheesecake for President Clinton. On this day, she made it for me. Bill and I are two of the luckiest people in the world.”
—Rachael Ray, Where magazine
“A good sweet potato never goes out of style. No one knows this better than Atlanta chef Sonya Jones.”
Heritage baking is alive in the Sweet Auburn District of downtown Atlanta, just steps from the Martin Luther King Center. After discovering the business during the economic crisis of 2009, CNN featured Sweet Auburn Bread Company on television, naming the segment “The Little Bakery That Could.”Honored in 2008 by Ebony magazine’s “Taste of Ebony Awards” as one of the nation’s top Black Pastry Chefs, Sonya Jones—owner of Sweet Auburn Bread Company—proudly continues the tradition of southern African-American baking.
From Raspberry Cream Pie to Red Velvet Layer Cakes, Chef Jones shares her coveted recipes in this lusciously photographed cookbook. The collection consists of such treats as Sweet Potato Cheesecake—the choice of former President Bill Clinton—the Naked Hummingbird Muffin, Peanut Butter Pound Cake, and Blackberry Jam Jellyroll Cake, among many more. With her knack for upgrading simple southern staples and into gourmet delicacies, Chef Jones provides readers with the ultimate indulgence.
About the Author
Chef Sonya Jones studied at the Culinary Institute of America and returned to Atlanta, determined to become a success. She worked with food icon Edna Lewis and later opened the Sweet Auburn Bread Company. In addition to receiving praise from such publications as Southern Living and Flavors, Chef Jones has made media appearances on Food Network shows with Rachael Ray and Bobby Flay. She lives in Atlanta, Georgia.
COOKING / Regional & Ethnic / American / Southern States
COOKING / Methods / Baking
COOKING / Courses & Dishes / Desserts
208 pp. 8 x 9 ¼
Color photos Index