{"title":"Southern","description":"","products":[{"product_id":"american-soul-the-black-history-of-food-in-the-united-states-anela-malik-and-renae-wilson","title":"American Soul: The Black History Of Food In The United States (Anela Malik and Renae Wilson)","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan class=\"a-text-bold\"\u003eDelve into foodways of the United States, including testimonies from more than 30 Black chefs, restaurateurs, historians and luminaries, as well as 40 historically-rooted recipes. \u003cbr\u003e\u003cbr\u003eEqual parts historical exploration and cookbook, this rich narrative reveals the rich and indelible contributions of the Black diaspora in shaping the footprint of American cuisine.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eThis illuminating narrative from Anela Malik, the voice behind the popular \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eFeed the Malik\u003c\/span\u003e\u003cspan\u003e, tracks the development of American cuisine from the days of the trans-Atlantic slave trade to modern history. This captivating journey through the culinary history of the United States includes\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eDeep-rooted history\u003c\/span\u003e\u003cspan\u003e from crop migration from West Africa to the chitlin' circuit of the Civil Rights Movement to the modern-day fried chicken sandwich craze. \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eVoices in food\u003c\/span\u003e\u003cspan\u003e, with reflections and profiles of more than 30 Black chefs and culinary luminaries including Jessica B. Harris, Cheryl Day, and BJ Dennis. \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eIllustrated maps and more than 150 photographs \u003c\/span\u003e\u003cspan\u003eillustrating the country's rich culinary past, regional foodways, historical rice growing regions, barbecue trends, and more\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eAnd 40 recipes\u003c\/span\u003e\u003cspan\u003e from southern skillet cornbread and macaroni and cheese to jerk pork lumpia and blackberry cobbler. \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003eWith nuance and empathy, Anela reveals the unrecognized Black roots of some of the most iconic American food traditions and provides a deeper understanding of the profound yet hidden contributions of the Black community to American cuisine.\u003c\/span\u003e\u003c\/p\u003e","brand":"Author","offers":[{"title":"Default Title","offer_id":43676508487789,"sku":null,"price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0647\/3121\/8029\/files\/Screenshot2025-11-17at1.38.34PM.png?v=1763404756"},{"product_id":"jubilee-recipes-from-two-centuries-of-african-american-cooking-a-cookbook-toni-tipton-martin","title":"Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook (Toni Tipton-Martin)","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan class=\"a-text-bold\"\u003eA BEST COOKBOOK OF THE YEAR: \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eThe New York Times Book Review, The New Yorker, \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eNPR, \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eChicago Tribune, The Atlantic, BuzzFeed, Food52\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003eThroughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. She’s introduced us to black cooks, some long forgotten, who established much of what’s considered to be our national cuisine. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it? \u003cbr\u003e\u003cbr\u003eIn \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eJubilee, \u003c\/span\u003e\u003cspan\u003eTipton-Martin brings these masters into our kitchens. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs\u2028 to middle- and upper-class writers and entrepreneurs. With more than 100 recipes, from classics such as \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eSweet Potato Biscuits\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eSeafood Gumbo\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eButtermilk Fried Chicken\u003c\/span\u003e\u003cspan\u003e, and \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003ePecan Pie with Bourbon\u003c\/span\u003e\u003cspan\u003e to lesser-known but even more decadent dishes like \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eBourbon \u0026amp; Apple Hot Toddies\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eSpoon Bread\u003c\/span\u003e\u003cspan\u003e, and \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eBaked Ham Glazed with Champagne\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eJubilee \u003c\/span\u003e\u003cspan\u003epresents techniques, ingredients, and dishes that show the roots of African American cooking—deeply beautiful, culturally diverse, fit for celebration.\u003c\/span\u003e\u003c\/p\u003e","brand":"Coastal Table and Tales","offers":[{"title":"Default Title","offer_id":43677189800045,"sku":null,"price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0647\/3121\/8029\/files\/Screenshot2025-11-17at4.54.16PM.png?v=1763416484"},{"product_id":"cutting-up-in-the-kitchen-food-and-fun-from-southern-national-s-chef-duane-nutter-duane-nutter","title":"SIGNED Cutting Up in the Kitchen: Food and Fun from Southern National’s Chef Duane Nutter (Duane Nutter)","description":"\u003cp\u003e\u003cspan\u003eChef Duane Nutter is a storyteller with his Southern-fusion cuisine, his comfortable yet informative writing style, and his humor. \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eCutting Up In the Kitchen: Food and Fun from Southern National’s Chef Duane Nutter\u003c\/span\u003e\u003cspan\u003e offers more than 100 Southern-leaning recipes composed of familiar ingredients that are often infused with international flavors. 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Who knows, it might even help you getchyo self a man while you're at it! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eInside you'll find:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eCold salads (the colorful kind that might spike your blood sugar)\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eHearty homestyle mains so good that you'll come back for seconds\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eFlavorful, soul food side dishes to whip up in a dash\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003ePretty vintage desserts you'll be proud to serve\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Harper Celebrate","offers":[{"title":"Default Title","offer_id":44903285260397,"sku":null,"price":32.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0647\/3121\/8029\/files\/Screenshot2026-03-26at4.53.07PM.png?v=1774569981"},{"product_id":"magnolias-classic-southern-cuisine","title":"Magnolias Classic Southern Cuisine (Don Drake, John D. 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More than one hundred photographs bring to life both Virginia’s food and the bounty of her native Georgia.\u003c\/span\u003e\u003c\/p\u003e","brand":"University of Georgia Press","offers":[{"title":"Default Title","offer_id":45461312503917,"sku":null,"price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0647\/3121\/8029\/files\/Screenshot2026-07-15at4.06.36PM.png?v=1784146055"},{"product_id":"american-bacon-the-history-of-a-food-phenomenon-mark-a-johnson","title":"American Bacon: The History of A Food Phenomenon (Mark A. Johnson)","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eIn \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eAmerican Bacon\u003c\/span\u003e\u003cspan\u003e, Mark A. 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The collection includes more than sixty-five recipes: over thirty-five for making pimento cheese and thirty recipes that include pimento cheese to make creamy and comforting favorites. In Lang’s beloved writing style, her recipes are served along-side rich storytelling. Readers will learn the origin story of pimento cheese as a textile workers’ staple in South Carolina during the 1920s and how Georgia became the largest grower of pimentos in 1929 after the boll weevil ravaged the state’s cotton economy. The book expands the recipe repertoire of pimento cheese lovers with recipes that incorporate unexpected ingredients like lemon, goat cheese, honey, and horseradish in dishes like Pimento Cheese Buttermilk Biscuits, Adair’s Tomato and Pimento Cheese Pie, and First Lady Rosalynn Carter’s “Plains Special” Cheese Ring. 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Traditional and adapted, fancy and unapologetically plain, these recipes are powerful expressions of collective identity. There is something from―and something for―everyone. The recipes and the stories that accompany them came from academics, writers, catfish farmers, ham curers, attorneys, toqued chefs, and people who just like to cook―spiritual Southerners of myriad ethnicities, origins, and culinary skill levels.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eEdited by Sara Roahen and John T. Edge, written, collaboratively, by Sheri Castle, Timothy C. Davis, April McGreger, Angie Mosier, and Fred Sauceman, the book is divided into chapters that represent the region’s iconic foods: Gravy, Garden Goods, Roots, Greens, Rice, Grist, Yardbird, Pig, The Hook, The Hunt, Put Up, and Cane. Therein you’ll find recipes for pimento cheese, country ham with redeye gravy, tomato pie, oyster stew, gumbo z’herbes, and apple stack cake. 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I invite readers to do the same with my twist on Old School Classic recipes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKardea Brown is back with this practical and flavorful cookbook everyone needs\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e.\u003c\/span\u003e\u003cspan\u003e Offering crowd and palate pleasing dishes from morning to noon, and night.\u003c\/span\u003e\u003c\/p\u003e","brand":"Amistad","offers":[{"title":"Default Title","offer_id":45471262113901,"sku":null,"price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0647\/3121\/8029\/files\/Screenshot2026-07-17at1.33.44PM.png?v=1784309642"},{"product_id":"thoughtful-cooking-william-dissen","title":"Thoughtful Cooking (William Dissen)","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eGrowing up in West Virginia, Chef William Dissen began his culinary journey in his grandmother’s kitchen. 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These recipe collections reflect, with unimpeachable authenticity, the dishes that define communities: chicken and dumplings, macaroni and cheese, chess pie. When the Southern Foodways Alliance began curating a cookbook, it was to these spiral-bound, sauce-splattered pages that they turned for their model.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eIncluding more than 170 tested recipes, this cookbook is a true reflection of southern foodways and the people, regardless of residence or birthplace, who claim this food as their own. Traditional and adapted, fancy and unapologetically plain, these recipes are powerful expressions of collective identity. There is something from―and something for―everyone. 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