{"product_id":"our-south-black-food-through-my-lens-a-cookbook-hardcover-1","title":"Our South: Black Food Through My Lens - A Cookbook - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAshleigh Shanti\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eONE OF THE BEST COOKBOOKS OF THE YEAR: \u003ci\u003e Washington Post\u003c\/i\u003e, \u003ci\u003eBon Appetit\u003c\/i\u003e, Food \u0026amp; Wine, \u003ci\u003e Forbes\u003c\/i\u003e, EATER\u003ci\u003e, Smithsonian Magazine\u003c\/i\u003e, \u003ci\u003e Library Journal - \u003c\/i\u003eONE OF THE BEST BOOKS TO GIFT: The Strategist, Domino\u003c\/b\u003e\u003c\/p\u003e\u003cb\u003eRaised in Appalachia, native daughter Ashleigh Shanti, a queer Black woman and acclaimed chef, knows Southern Black cooking means more than we've come to believe. While hot buttered cast-iron-pan cornbread and crunchy, juicy, lard-fried chicken have their roles to play, they are far from the entire story. \u003c\/b\u003e\u003cp\u003e The key to understanding how Black influence has defined foodways and cultures in the South is to explore its microregions, each with its own distinct flora and fauna, dialects, traditions, and dishes. In \u003ci\u003eOur South\u003c\/i\u003e, Ashleigh takes you through the five regions closest to her heart, beginning with a glimpse of mountain life in the Backcountry through recipes like Fish Camp Hush Puppies and quail spiked with black pepper. A swing over to the coastal Lowcountry fills your plate with smoky grilled oysters and benne seed-topped crab toasts. Seasonal produce shines in the Midlands, where bountiful stone fruits enrich dishes from shortcakes to salads. Lowlands nods to the diversity of food cultures that meet in the region, where Ashleigh grew up eating noodle dishes like Virginia yock alongside Southern classics like Brunswick stew. The book culminates in Homeland, with foods that share what it's like to cook--and live--as a Black Southern chef now. \u003c\/p\u003e\u003cp\u003e Long before competing on \u003ci\u003eTop Chef\u003c\/i\u003e and earning a coveted James Beard Award Rising Star Chef nomination for her cooking at Asheville, North Carolina's Benne on Eagle, Ashleigh shelled boiled peanuts and coveted the jars of pickles in her great-aunt Hattie Mae's larder. In high school, she pored over food and travel magazines and marveled at how her mother never failed to put a hot meal on the table, whether instant grits or slowly cooked celebration dishes. After spending a gap year in Nairobi and graduating from culinary school, Ashleigh entered the restaurant world, bartending, catering, teaching, and staging. She rekindled her connection to the cuisine of her roots before opening her own restaurant, Good Hot Fish, named for a phrase her ancestors would shout to draw in customers. \u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003eOur South \u003c\/i\u003etakes readers on a mouthwatering journey through Appalachia and beyond, revealing the depth and diversity of Southern cooking through the eyes of a rising culinary star. Perfect for fans of other regional Southern cookbooks like the \u003ci\u003eMosquito Supper Club\u003c\/i\u003e cookbook or soul food cookbooks like \u003ci\u003eJubilee\u003c\/i\u003e, \u003ci\u003eOur South\u003c\/i\u003e stands as a testament to the rich tapestry of Black culinary traditions, offering a contemporary exploration of Black Southern foodways that's both personal and universal.\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eAshleigh Shanti \u003c\/b\u003ehas been working in restaurants since she was a teenager. She graduated from culinary school at Baltimore International College in 2013 and went on to stage at Minibar in Washington, D.C., and act as culinary assistant for Vivian Howard before becoming chef de cuisine at John Fleer's Benne on Eagle in Asheville, North Carolina. Today, she is the chef-owner of Good Hot Fish in the same city. She was named an Eater Young Gun in 2019 and was a finalist for the James Beard Rising Star Chef of the Year award in 2020. She also competed in season 19 of Bravo's \u003ci\u003eTop Chef\u003c\/i\u003e. Raised from Virginia Beach, Virginia, she now lives in Asheville with her wife, Meaghan, and their dog, Roux. \u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 320\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.36 x 10.16 x 8.27 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 15, 2024\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":52468679934259,"sku":"9781454949121","price":47.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0300\/5595\/6612\/files\/795I9NgR2F9781454949121_1c2f8f3e-eb43-4aa0-ae81-855176802dd8.webp?v=1759368746","url":"https:\/\/www.vysn.com\/products\/our-south-black-food-through-my-lens-a-cookbook-hardcover-1","provider":"VYSN","version":"1.0","type":"link"}