Part of the regionalist movement that included Grant Wood, Paul Engle, Hamlin Garland, and Jay G. Sigmund, James Hearst helped create what Iowa novelist Ruth Suckow called a poetry of place. A lifelong Iowa farner, Hearst began writing poetry at age nineteen and eventually wrote thirteen books of poems, a novel, short stories, cantatas, and essays, which gained him a devoted following Many of his poems were published in the regionalist periodicals of the time, including the Midland, and by the great regional presses, including Carroll Coleman's Prairie Press. Drawing on his experiences as a farmer, Hearst wrote with a distinct voice of rural life and its joys and conflicts, of his own battles with physical and emotional pain (he was partially paralyzed in a farm accident), and of his own place in the world. His clear eye offered a vision of the midwestern agrarian life that was sympathetic but not sentimental - a people and an art rooted in place.

“The definitive book on Southern baking . . . a master class in making memorable baked goods.” —Bon Appétit IACP Cookbook Award Winner James Beard Award Finalist Georgia Author of the Year Award Winner Named a Best New Cookbook by Eater, Food & Wine, Southern Living, Epicurious, and more Named a Best Cookbook of the Year by Bon Appétit, Garden & Gun, and Taste of Home Named a Best Cookbook to Read and Gift by Thrillist Named a Top 10 Most Anticipated Cookbook of Fall 2021 by Stained Page News There is nothing more satisfying or comforting than tying on a favorite apron and baking something delicious. And nowhere has this been so woven into life than in the American South, where the attitude is that every day is worthy of a special treat from the kitchen. Cheryl Day, one of the South’s most respected bakers, a New York Times bestselling author, and co-owner—with her husband, Griff—of Savannah’s acclaimed Back in the Day Bakery, is a direct descendent of this storied Southern baking tradition. Literally: her great-great-grandmother was an enslaved pastry cook famous for her biscuits and cakes. Now Cheryl brings together her deep experience, the conversations she’s had with grandmothers and great-aunts and sister-bakers, and her passion for collecting local cookbooks and handwritten recipes in a definitive collection of over two hundred tried-and-true recipes that celebrate the craft of from-scratch Southern baking. Flaky, buttery biscuits. Light and crisp fritters. Muffins and scones with a Southern twist, using ingredients like cornmeal, pecans, sorghum, and cane syrup. Cookies that satisfy every craving. The big spectacular cakes, of course, layer upon layer bound by creamy frosting, the focal point of every celebration. And then the pies. Oh, the pies! The book steeps the baker in not only the recipes, ingredients, and special flavor profiles of Southern baking but also the very nuances of how to be a better baker. With Cheryl as your guide, it’s like having generations of Southern bakers standing over your shoulder, showing you just how to cream butter and sugar, fold whipped egg whites into batter, adjust for the temperature and humidity in your kitchen, and master those glorious piecrusts by overcoming the thing that experienced bakers know—a pie dough can sense fear! Time to get out that apron.

The Philippines series of the PALI Language Texts, under the general editorship of Howard P. McKaughan, consists of lesson textbooks, grammars, and dictionaries for seven major Filipino languages.