Our South It is about the breadth, beauty and regional significance of Southern cuisine and the traditions and people that shape it. It’s about family and place and how they inform and influence our approach to food no matter how far we travel from them. Author Ashley Shanti is the former chef de cuisine at Benny’s on Eagle and currently the chef-owner of Good Hot Fish in Asheville, NC. What makes this book stand out, in addition to Ashley’s thoughtful and delicious regional cuisine, is the stunning photography and layout. The book is organized by region (e.g. backcountry, lowcountry, midlands, lowlands, homeland) rather than type of cuisine, capturing the ingredients and spirit of those places filtered through Ashley’s perspective and experience. Highlights. Standout recipes are bean-seed crab toast with spicy sorghum-miso mustard, sour corn chow chow, and collard and sweet potato chowder. – Adrian Cheatham, chef and author Sunday’s best
Brian Ford demonstrates mastery of sourdough in his first book. New World Sourdo. Here he expands his repertoire with a no-nonsense guide to Latin American baking that includes artisanal breads, pastries, desserts, and savory baked goods. In this brilliant second title, Pan y DulceFord seamlessly guides home bakers to crusty loaves, creamy flan de coco, dynamically rotating pan payasu, and more. While exploring his Afro-Honduran heritage, he draws inspiration from cuisines from the 33 countries that make up Latin America. You’ll find classic and modern recipes with lots of flair.
The photography is as vibrant as the compositions, and the on-location photos offer a glimpse into Ford’s heritage. The author also shares her account of the complex history of baking basics like sugar, flour, and vanilla. He writes refreshingly as he studies the impact of colonialism on Latin American baking. But there’s no shortage of practical baking lessons—this book guides the home baker with scientific precision. You’ll learn the history and discover the traditions that accompany your soon-to-be favorite recipes in this rare gem of a cookbook. —Valerie Loomis, creator @Foodie in New York and author of Life is what you cook it to be.
Todd Richards’ first cookbook, The soulpreached soul food with global interpretations of his family’s recipes. his second, Roots, Heart, Soul: The Story, Celebration, and Recipes of African Cuisine in AmericaAfrican is the epicenter of diasporic cuisine, tracing the journey of its ancestors from the midway of North America through the Caribbean to Chicago. Standout recipes include West African fish stew with maggi spice (and a note defending it); A sauce bistec encebollado, whose tender fillet iron steaks are marinated before braising for caramelization. Chicken in various preparations (stew, roast, jerk, etc.); and several beverages, including sweet hibiscus tea with tangy watermelon pickles. These are mixed with historical essays, travel journaling, and short profiles of people Richards met on his travels. Inspired by the vibrant photography of Clay Williams, it’s an homage to black foodways and an enlightening, enriching journey of self-discovery through cooking. Mike Jordan, senior editor at UATL, the black culture division of the Atlanta Journal-Constitution
When I cross-examined Arlene Osborne. Obi Pie For Epicurious in 2021, I knew she was headed for big things. Nevertheless, this book, based on Osborne’s Filipino-American upbringing in South America, delighted me. I immediately flagged 17 recipes I wanted to make. Then, while thumbing through a second time to decide which one to bake first, I flagged five more.