{"product_id":"black-south-recipes","title":"Black South \/\/ Recipes from the Roota to the Toota (Pre-order, April 27 2027)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003e80 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.\u003cbr\u003e\u003cbr\u003e“As a Black woman from the South, I hope \u003ci\u003eBlack South\u003c\/i\u003e 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\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eIn the American South, sufficiency and minimizing waste live in tandem with respecting and caring for nature. \u003c\/span\u003e\u003ci\u003eBlack South\u003c\/i\u003e\u003cspan\u003e serves up this vision of the South with a keen eye to Amethyst’s own roots in the South Carolina Lowcountry. Interspersed among the 80 recipes utilizing ingredients you can forage, hunt, or source from local farms, you’ll 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.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003eBlack South \u003c\/i\u003e\u003cspan\u003eis filled with country recipes made simple and elegant. They’re farm-to-table and sustainable; heirloom and nostalgic; resourceful and low-waste. Enjoy unique and cherished recipes organized by ingredient such as:\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e• Vegetables:\u003c\/b\u003e\u003cspan\u003e Sautéed Cattails, Braised Lettuce, and Pattypan Pone\u003c\/span\u003e\u003cbr\u003e\u003cb\u003e• Birds:\u003c\/b\u003e\u003cspan\u003e Quail Purloo, Roast Guinea Fowl with Peppery Tomato Purloo, and Pheasant and Dumplings\u003c\/span\u003e\u003cbr\u003e\u003cb\u003e• Meat:\u003c\/b\u003e\u003cspan\u003e Rabbit Stew, Squirrel Fricassee, and Racoon Bourguignon\u003c\/span\u003e\u003cbr\u003e\u003cb\u003e• Offal:\u003c\/b\u003e\u003cspan\u003e Liverpuddin’, Cracklin’, and BBQ Pig Tails\u003c\/span\u003e\u003cbr\u003e\u003cb\u003e• Seafood:\u003c\/b\u003e\u003cspan\u003e Catfish Stew, Alligator and Crab Gumbo, and Skate Wing with Brown Butter and Herbs\u003c\/span\u003e\u003cbr\u003e\u003cb\u003e• Basics: \u003c\/b\u003e\u003cspan\u003eCornbread, Honeysuckle Syrup, and Chow Chow\u003c\/span\u003e\u003cbr\u003e\u003cb\u003e• Sweets:\u003c\/b\u003e\u003cspan\u003e Pound Cake, Rice Pudding, and Jelly Cake\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eA beautifully photographed guide to hunting, butchering, gathering, and cooking with intention, \u003c\/span\u003e\u003ci\u003eBlack South \u003c\/i\u003e\u003cspan\u003eis 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cb\u003eAmethyst Ganaway\u003c\/b\u003e 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 region’s food culture. Her writing has appeared in \u003ci\u003eThe New York Times\u003c\/i\u003e, \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eThe Washington Post\u003c\/i\u003e, \u003ci\u003eSaveur\u003c\/i\u003e, \u003ci\u003eEpicurious\u003c\/i\u003e, \u003ci\u003eGarden \u0026amp; Gun\u003c\/i\u003e, 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePublisher: 4 Color Books\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003ePublish Date: April 27, 2027\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003ePages: 256\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eLanguage: English\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eType: Hardcover\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eEAN\/UPC: 9780593837764\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eDimensions: 10.0 X 7.4 X 0.0 inches | 1.3 pounds\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBISAC: Cooking \/ Regional \u0026amp; Cultural \/ American \/ Southern States\u003cbr\u003eCooking \/ History\u003cbr\u003eSports \u0026amp; Recreation \/ Hunting\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Amethyst Ganaway","offers":[{"title":"(Pre-order, April 27 2027) Hardcover","offer_id":68327027671275,"sku":"9780593837764","price":35.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/4014\/9820\/files\/9780593837764.jpg?v=1793466788","url":"https:\/\/rep.club\/products\/black-south-recipes","provider":"Reparations Club","version":"1.0","type":"link"}