Black South // Recipes from the Roota to the Toota (Pre-order, April 27 2027)

80 recipes rooted in African American Southern foodways, whole-animal cooking, and the practical knowledge that comes from living off the land, from award-winning chef and food writer Amethyst Ganaway.

As a Black woman from the South, I hope Black South inspires us to reconnect with our history, because knowing and loving where we come from is part of how we move forward.Carla Hall, chef, Emmy-winning TV host, and author

In the American South, sufficiency and minimizing waste live in tandem with respecting and caring for nature. Black South serves up this vision of the South with a keen eye to Amethysts own roots in the South Carolina Lowcountry. Interspersed among the 80 recipes utilizing ingredients you can forage, hunt, or source from local farms, youll find practical knowledge passed down through generations that still holds true today on topics including gathering wild plants, breaking down an animal into parts, and of course finding delicious ways to make all sorts of food.

Black South is filled with country recipes made simple and elegant. Theyre farm-to-table and sustainable; heirloom and nostalgic; resourceful and low-waste. Enjoy unique and cherished recipes organized by ingredient such as:

Vegetables: Sauted Cattails, Braised Lettuce, and Pattypan Pone
Birds: Quail Purloo, Roast Guinea Fowl with Peppery Tomato Purloo, and Pheasant and Dumplings
Meat: Rabbit Stew, Squirrel Fricassee, and Racoon Bourguignon
Offal: Liverpuddin, Cracklin, and BBQ Pig Tails
Seafood: Catfish Stew, Alligator and Crab Gumbo, and Skate Wing with Brown Butter and Herbs
Basics: Cornbread, Honeysuckle Syrup, and Chow Chow
Sweets: Pound Cake, Rice Pudding, and Jelly Cake

A beautifully photographed guide to hunting, butchering, gathering, and cooking with intention, Black South is told through the lens of the African Americans who have stewarded the land and the waters that run through it for centuries. It is an invaluable tool for practicing sustainability and connecting to the land that nourishes us.

Amethyst Ganaway is a chef, writer, curator, and culinary historian whose work examines the American South through Black Southern foodways. Born and raised in North Charleston, South Carolina, she focuses on Gullah Geechee culture, African American history, agriculture, and the people, traditions, and landscapes that continue to shape the regions food culture. Her writing has appeared in The New York Times, Food & Wine, The Washington Post, Saveur, Epicurious, Garden & Gun, and other national publications. Her work extends beyond the page through public programming, recipe development, cultural research, exhibitions, and events that connect food with history, memory, and place. Ganaway currently serves as lead consultant and curator for Harvesting Heritage, an upcoming exhibition at the South Carolina State Museum exploring African American innovation and creativity within South Carolina foodways.

• Publisher: 4 Color Books
• Publish Date: April 27, 2027
• Pages: 256
• Language: English
• Type: Hardcover
• EAN/UPC: 9780593837764
• Dimensions: 10.0 X 7.4 X 0.0 inches | 1.3 pounds
• BISAC: Cooking / Regional & Cultural / American / Southern States
  Cooking / History
  Sports & Recreation / Hunting