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Slow down, give it a read, and get cookin’.” ―Guy Fieri, host of Diners, Drive Ins, and Dives and Guy’s Ranch Kitchen\u003cbr\u003e \u003cbr\u003eIn 90+ soul-satisfying recipes, Emmy Award–winning Taste the Culture host, beloved Top Chef star, chef, and restaurateur Justin Sutherland offers his take on easy Southern-inspired home cooking…with a Northern Twist.\u003cbr\u003e \u003cbr\u003eJustin owns multiple restaurants in the Twin Cities, though his reputation is national. You may know him from television, where he won an Iron Chef episode, competed on Season 16 of Top Chef, and is one of the chefs featured on Fast Foodies and is producer and host of Taste the Culture, both airing on TruTV\/TBS.\u003cbr\u003e \u003cbr\u003eIn his highly anticipated first cookbook, Justin shares the inspiration and foundation behind his approach to his signature Southern cooking, which includes his upbringing in the Northern Midwest and the South, as well as his African-American and Asian heritage.\u003cbr\u003e \u003cbr\u003eNorthern Soul features his signature recipes for lunch, brunch, dinner, snacks, late-night meals, and cocktail recipes. Justin shares how you can make easy, traditional Southern recipes with a Northern flair, in your own kitchen. 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Her journey goes way back to South Africa on the outskirts of Cape Town. Dale grew up with a close-knit family who has resided in her hometown for generations, but it’s almost impossible to encapsulate her heritage in a few words. She describes the people of South Africa as a product of centuries of colonization, enslavement, apartheid, and intermarriage between people from Asia, Africa, and Europe—now compromising a colorful blend of Eastern, Western, and African heritage.\u003c\/p\u003e\n\u003cp\u003eAfter growing up in South Africa, Dale taught English for six years in South Korea, and she later moved to the American South where she resides now with her husband. The result of her travels is a one-of-a-kind cookbook with dishes including Porch Party Shrimp with Mississippi Comeback Sauce, Salmon Ssam Feast, and Garlic Peri-Peri Roast Chicken. Dale Gray is best known for creating delicious dinner recipes for her blog and Instagram that look as good as they taste, but this book delves far deeper into her story and food with delicious creations like these and more which you’ll return to time and time again. [FROM THE PUBLISHERS]\u003c\/p\u003e\n\u003cp\u003eNEW HARDCOVER\u003c\/p\u003e","brand":"BOOK DEPOT","offers":[{"title":"Default Title","offer_id":49359734407361,"sku":"9781982187569","price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/5445\/8561\/files\/9781982187569.jpg?v=1750706251"},{"product_id":"ghetto-gastro-presents-black-power-kitchen","title":"Ghetto Gastro Presents Black Power Kitchen","description":"\u003cp\u003eBy Jon Gray, Pierre Serrao and Lester Walker (2021)\u003c\/p\u003e\n\u003cp\u003e[FROM THE PUBLISHERS] Named a Best Cookbook of 2022 by Barnes \u0026amp; Noble\u003cbr\u003e \u003cbr\u003eNamed a Best Cookbook of Fall 2022 by Food \u0026amp; Wine, Forbes, Philadelphia Inquirer, Publishers Weekly, The Takeout, and more\u003c\/p\u003e\n\u003cp\u003eAn American Library Association CODES Essential Cookbook of the Year\u003c\/p\u003e\n\u003cp\u003eShortlisted for The Art of Eating Prize\u003c\/p\u003e\n\u003cp\u003e“This year’s most important cookbook.”\u003cbr\u003e—Vogue\u003cbr\u003e \u003cbr\u003e“Every recipe comes with an immersive story, bringing you closer to the intent behind the dish.”\u003cbr\u003e—The Strategist, The Year’s Most Giftable Coffee-Table Books\u003c\/p\u003e\n\u003cp\u003e“Featuring vibrant recipes, interviews, art, and photography, this is a compelling culinary manifesto about the nature of Black food. . . . 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Created with big Bronx energy, Black Power Kitchen combines 75 mostly plant-based, layered-with-flavor recipes with immersive storytelling, diverse voices, and striking images and photographs that celebrate Black food and Black culture, and inspire larger conversations about race, history, food inequality, and how eating well can be a pathway to personal freedom and self-empowerment.\u003c\/p\u003e\n\u003cp\u003eGhetto Gastro Presents Black Power Kitchen is the first book from the Bronx-based culinary collective, and it does for the cookbook what Ghetto Gastro has been doing for the food world in general—disrupt, expand, reinvent, and stamp it with their unique point of view. Ghetto Gastro sits at the intersection of food, music, fashion, visual arts, and social activism. 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I stayed up late last night just reading about life in pre-castro Cuba.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eToday's breakfast is\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eCuban fried eggs in garlic oil\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePiccadilly (ground beef hash)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFried plantains\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eRice.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003e[FROM THE PUBLISHERS] Memories of a Cuban features more than 200 traditional recipes for Cuban dishes, a cuisine that lusciously combines Spanish, Indian, African, Chinese, and Portuguese influences.\u003c\/p\u003e\n\u003cp\u003eFilled with reminiscences and evocative photos from Mary Urrutia Randelman's childhood in pre-Castro Cuba, this beautiful cookbook, cowritten with Joan Schwartz, presents more than 200 Cuban dishes, from appetizers like Green Plantain Chips, to such entrees such as Roast Pork Creole, to tropical rum-based drinks and desserts.\u003c\/p\u003e\n\u003cp\u003eNEW PAPERBACK\u003c\/p\u003e","brand":"Book Depot","offers":[{"title":"Default Title","offer_id":49395550781633,"sku":"9780028609980","price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/5445\/8561\/files\/9780028609980.jpg?v=1751997578"},{"product_id":"hallelujah-the-welcome-table","title":"Hallelujah! 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Rich in culinary history, and a source of inspiration for treasuring and recordingBooklady Cooks family traditions both old and new, A Kwanzaa Keepsake is a book to cherish, and one that families will turn to again and again.\u003c\/p\u003e\n\u003cp\u003eNEW HARDCOVER\u003c\/p\u003e","brand":"amazon business","offers":[{"title":"Default Title","offer_id":49557315190977,"sku":"9781668035863","price":17.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/5445\/8561\/files\/9781668035863.jpg?v=1758672197"},{"product_id":"for-the-culture","title":"For The Culture: Phenomenal Black Women and Femmes in Food: Interviews, Inspiration, and Recipes","description":"\u003cp\u003eBy Klancy Miller (2023)\u003c\/p\u003e\n\u003cp\u003e[FROM BOOKLADY COOKS] \u003c\/p\u003e\n\u003cp data-start=\"276\" data-end=\"489\"\u003eAt Booklady Cooks, we love all the cookbooks — the old, ratty ones with foodstains and no pictures. The glossy art books that live on the coffee table. The little recipe boxes filled with your grandma’s favorites.\u003c\/p\u003e\n\u003cp data-start=\"491\" data-end=\"548\"\u003eBut what we love most are the stories behind the recipes.\u003c\/p\u003e\n\u003cp data-start=\"550\" data-end=\"722\"\u003eWhere did this dish come from?\u003cbr data-start=\"580\" data-end=\"583\"\u003eWho cooked it first?\u003cbr data-start=\"603\" data-end=\"606\"\u003eWho gathered around the table to eat it?\u003cbr data-start=\"646\" data-end=\"649\"\u003eWhat were their lives like — their hopes, their heartaches, their dreams?\u003c\/p\u003e\n\u003cp data-start=\"724\" data-end=\"752\"\u003eThis book holds all of that.\u003c\/p\u003e\n\u003cp data-start=\"754\" data-end=\"997\"\u003eKlancy Miller makes sure we know the Black women and femmes who built food writing and food work in this country — women who deserve as much recognition as Julia Child. Edna Lewis. B. Smith. Leah Chase. Vertamae Smart-Grosvenor. Lena Richards.\u003c\/p\u003e\n\u003cp data-start=\"999\" data-end=\"1184\"\u003eAnd then she brings us into the present, interviewing the contemporary women and femmes shaping how we experience food today — in restaurants, online, and in the pages of our cookbooks.\u003c\/p\u003e\n\u003cp data-start=\"1186\" data-end=\"1306\"\u003eI made the luscious Baked Smoked Okra Dip by Jerrelle Guy of Chocolate for Basil — and my husband was lucky I shared it.\u003c\/p\u003e\n\u003cp data-start=\"1308\" data-end=\"1536\"\u003eJerrelle is an award-winning cookbook author, food stylist, recipe developer, and photographer. But just as compelling as her recipe is her story — what drives her, what shapes her work, and the life she’s building through food.\u003c\/p\u003e\n\u003cp\u003e[FROM THE PUBLISHERS] *Winner of the 2024 IACP Cookbook Award for Literary or Historical Food Writing*\u003c\/p\u003e\n\u003cp\u003eA must-have anthology of the leading Black women and femmes shaping today’s food and hospitality landscape—from farm to table and beyond—chronicling their passions and motivations, lessons learned and hard-won wisdom, personal recipes, and more.\u003c\/p\u003e\n\u003cp\u003eChef and writer Klancy Miller found her own way by trial and error—as a pastry chef, recipe developer, author, and founder of For the Culture magazine—but what if she had known then what she knows now? What if she had known the extraordinary women profiled within these pages—entrepreneurs, chefs, food stylists, mixologists, historians, influencers, hoteliers, and more—and learned from their stories?\u003c\/p\u003e\n\u003cp\u003eLike Leah Penniman, a farmer using Afro-Indigenous methods to restore the land and feed her community; Ashtin Berry, an activist, sommelier, and mixologist creating radical change in the hospitality industry and beyond; or Sophia Roe, a TV host and producer showcasing the inside stories behind today’s food systems. Toni Tipton-Martin, Mashama Bailey, Carla Hall, Nicole Taylor, Dr. Jessica B. Harris . . . In this gorgeous volume these luminaries and more share the vision that drives them, the mistakes they made along the way, advice for the next generation, and treasured recipes—all accompanied by stunning original illustrated portraits and vibrant food photography.\u003c\/p\u003e\n\u003cp\u003eIn addition, Miller shines a light on the matriarchs who paved the way for today’s tastemakers—Edna Lewis, B. Smith, Leah Chase, Vertamae Smart-Grosvenor, and Lena Richard.\u003c\/p\u003e\n\u003cp\u003eThese collective profiles are a one-of-a-kind oral history of a movement, captured in real time, and indispensable for anyone passionate about food.\u003c\/p\u003e\n\u003cp\u003eNEW HARDCOVER\u003c\/p\u003e","brand":"JOVANNA","offers":[{"title":"Default Title","offer_id":49958932644033,"sku":"9780358581277","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/5445\/8561\/files\/9780358581277.jpg?v=1770172123"},{"product_id":"africali-recipes-from-my-jikoni","title":"AfriCali: Recipes from My Jikoni (A Cookbook)","description":"\u003cp\u003eBy Kiano Moju (2024)\u003c\/p\u003e\n\u003cp\u003e[FROM THE PUBLISHERS]\u003c\/p\u003e\n\u003cp\u003eNAMED A BEST COOKBOOK OF SUMMER 2024 by FORBES and FOOD \u0026amp; WINE\u003c\/p\u003e\n\u003cp\u003eAfrican cuisine is infused with Californian culture to create delicious, unique meals in this beautiful fusion cookbook.\u003c\/p\u003e\n\u003cp\u003eKiano Moju was born to a Kenyan mother and a Nigerian father and raised in California. While she spent her summer breaks in Kenya, her home in the states during the school year held African house parties where Nigerian jollof rice, moin moin (steamed bean cakes), roasted chicken legs, and plantains were a common part of life. On weekends and special occasions, they would make Kenyan dishes like samosas, sauteed collard greens, barbecued meat, and other favorites from her childhood including Ethiopian and Eritrean recipes. As Kiano says, “Californian cuisine embraces the flavors of its immigrant communities while celebrating the state’s agriculture and the flavors of fresh produce,” and that’s the concept behind her cooking.\u003c\/p\u003e\n\u003cp\u003eAfriCali is not a traditional cookbook, but rather one inspired by the delicious meals Kiano has experienced in life. The recipes are unfussy but dedicated to flavor including:\u003c\/p\u003e\n\u003cp\u003e* Peri Peri Butter\u003cbr\u003e* Herby Harissa\u003cbr\u003e* Lentil Nuggets\u003cbr\u003e* Cherry Tomato Kachumbari\u003cbr\u003e* Kijani Seafood Pilau\u003cbr\u003e* Chicken and Okra Wet Fry\u003cbr\u003e* Berbere Braised Short Ribs\u003cbr\u003e* Coconut and Cardamom Mandazi\u003cbr\u003e* Garlic Butter Chapos\u003cbr\u003e* Pili Pili Pineapple Margarita\u003c\/p\u003e\n\u003cp\u003eThe gorgeous food photography as well as photos from the author’s travels in Africa make this a cookbook like no other. Dive in and enjoy the delicious, unique meals that the whole family will love.\u003c\/p\u003e\n\u003cp\u003eNEW HARDCOVER\u003c\/p\u003e","brand":"JOVANNA","offers":[{"title":"Default Title","offer_id":49967792783553,"sku":"9781668002131","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/5445\/8561\/files\/9781668002131.jpg?v=1770521598"},{"product_id":"gullah-geechee-home-cooking","title":"Gullah Geechee Home Cooking","description":"\u003cp\u003eBy Emily Meggett (2022)\u003c\/p\u003e\n\u003cp\u003e[FROM THE PUBLISHERS] A New York Times bestseller and NPR Best Book of the Year, this is the first major Gullah Geechee cookbook: Emily Meggett, the matriarch of Edisto Island, shares the recipes and the history of an essential American community.\u003c\/p\u003e\n\u003cp\u003eNEW HARDCOVER\u003c\/p\u003e","brand":"Abrams\/FAIRE","offers":[{"title":"Default Title","offer_id":50037687615681,"sku":"9781419758782","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/5445\/8561\/files\/906ee12735961a9523b0807c87bbe528254150d51fabda3d05e4c5856814cafe.jpg?v=1772940866"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/5445\/8561\/collections\/Black_Food_363_x_512_px.png?v=1777669055","url":"https:\/\/bookladycooks.com\/collections\/black-cookbooks-and-food-writing.oembed","provider":"Booklady Cooks","version":"1.0","type":"link"}