"More than 100 recipes that paint a rich, varied picture of the true history of African American cooking--from a James Beard Award-winning food writer"--Amazon.com. Throughout 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...

The winner of the Saveur Best New Voice People's Choice Award takes us on a delicious tour through the diverse flavors and foods of Chicano cuisine.
Growing up among the Latino population of Santa Ana, California, Esteban Castillo was inspired to create the blog, Chicano Eats, to showcase his love for design, cooking, and culture and provide a space for authentic Latino voices, recipes, and stories to be heard.
Building...

Margaret Bragg does not own a single cookbook. She measures in "dabs" and "smidgens" and "tads" and "you know, hon, just some." She cannot be pinned down on how long to bake corn bread ("about 15 to 20 minutes, depending on the mysteries of your oven"). Her notion of farm-to-table is a flatbed truck. But she can tell you the secrets to perfect mashed potatoes, corn pudding, redeye gravy, pinto beans and hambone, stewed cabbage, short ribs, chicken...

Nothing is more important to Paula Deen than her family, and nothing makes that big family happier than sitting down to a meal together. In "Paula Deen's The Deen Family Cookbook," Paula and the Deens, Hiers, Groovers, and Orts share their recipes and memories. With more than 140 recipes and dozens of beautiful color photographs, there's something here for everyone.

"Eating well and living healthy in the land of biscuits and bacon"--Cover.

"Hello, Sugar has all of the nostalgia of classic, homemade desserts from your grandma's kitchen, but with fresh and modern updates to old-fashioned and store-bought ingredients. Beth Branch puts a spectacular twist on over 80 beloved Southern recipes that take traditional flavors completely out of their element and transform them into something brand new with even more Southern flare than before." -- Back cover.