Staff Pick

Toni Tipton-Martin, a culinary journalist and founding member of the Southern Foodways Alliance and Foodways Texas, won a James Beard Award for The Jemima Code, her groundbreaking history of the role of Black Americans in the development of the cuisines of the American South. Building on that research—much of it drawn from her own collection of 300-plus African American cookbooks— Tipton-Martin’s new Jubilee (Clarkson Potter, $35) complements the story of the food with brief portraits of the cooks, tavern keepers, and others usually left out of conventional histories and a rich selection of 125 of the actual recipes—ranging from gumbos and peanut soup to Caribbean roast pork and, from 1866, "forced meat" aka ground steak—each updated and adapted for today’s kitchens. Much more than “soul food,” these dishes were created by skilled and imaginative Black cooks who drew on a wide range of cuisines—and in turn influenced later American cooking.

Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook Cover Image
$35.00
ISBN: 9781524761738
Availability: In Stock—Click for Locations
Published: Clarkson Potter - November 5th, 2019

Staff Pick

Sean Brock burst onto the culinary scene with his ground-breaking restaurant Husk, where he grew all his own produce and worked to reclaim the integrity of Southern foodways; along the way he essentially created the entire New Southern food movement and picked up countless accolades. The beginning of his journey was detailed in his encyclopedic James Beard Award-winning Heritage and he now continues in South (Artisan, $40). Heritage was an astounding cultural guide but a bit off-putting as a cookbook. What a pleasant surprise, then, to encounter the clarity and simplicity of the recipes in the well-designed and intuitively-organized South. This book is both a useful resource for the experienced cook and a welcoming gateway for curious beginners. The selections are never obvious, but, like his recipes for ramp leaf oil or corn, green garlic and sweet potato purees, they are all boiled down to their beautiful core flavors and tastes.

South: Essential Recipes and New Explorations Cover Image
$40.00
ISBN: 9781579657161
Availability: In Stock—Click for Locations
Published: Artisan - October 15th, 2019

Staff Pick

Forty years into an award-winning career in the food industry as an instructor, writer, and recipe developer, Molly Stevens has written her most intimate cookbook yet, All About Dinner: Simple Meals, Expert Advice (W.W. Norton, $40). For the everyday home cook this collection of recipes is less about learning how to conjure up showstoppers for a fancy dinner party and more about feeding yourself or your family tried and truly satisfying meals at the end of a hectic day. Molly's writing is inviting, at times humorous—she playfully refers to a Seinfeld episode in one of her recipes—and always approachable. From fast and loose recipe guidelines for big salads to warming soups and stews, you will find yourself eager to improvise on fairly basic meal ideas and make them your own.
 

All About Dinner: Simple Meals, Expert Advice Cover Image
$40.00
ISBN: 9780393246278
Availability: In Stock—Click for Locations
Published: W. W. Norton & Company - November 5th, 2019

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