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Our South: Black Food Through My Lens - A - Hardcover, by Shanti Ashleigh HC
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- Sofort-KaufenOur South: Black Food Through My Lens - A - Hardcover, by Shanti Ashleigh HC
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Standort: West Monroe, Louisiana, USA
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eBay-Artikelnr.:187676962767
Artikelmerkmale
- Artikelzustand
- Type
- Hardcover
- ISBN
- 9781454949121
Über dieses Produkt
Product Identifiers
Publisher
Union Square Publishing
ISBN-10
1454949120
ISBN-13
9781454949121
eBay Product ID (ePID)
11067048550
Product Key Features
Book Title
Our South : Black Food Through My Lens-A Cookbook
Number of Pages
320 Pages
Language
English
Topic
Regional & Ethnic / American / General, Regional & Ethnic / American / Southern States
Publication Year
2024
Genre
Cooking
Format
Hardcover
Dimensions
Item Weight
51.5 Oz
Item Length
10.2 in
Item Width
8.3 in
Additional Product Features
Intended Audience
Trade
Dewey Decimal
641.5975
Synopsis
Raised 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. 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 Our South , 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. Long before competing on Top Chef 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. Ashleigh's culinary journey culminates in Our South , where each dish speaks deeply to its origins, revealing the true story of Black food in the region and the many pleasures of the South you can savor at home, wherever that may be., Chef Ashleigh Shanti takes readers on a culinary journey through the microregions of the American South specific to her upbringing and life. Her unique perspective as a Black, queer, female chef, combined with her familial roots, has led her to become an expert in this unexplored subject. In this book, Ashleigh explores five regions; Backcountry (Black Appalachia South), Lowcountry (Gullah-Geechee), Midlands (The Black Agricultual Mecca), Lowlands (the dishes from Ashleigh's Coastal Virginia childhood), and Homeland (the food she cooks today). Ashleigh invites everyone to have a seat at her table, with the hope that her recipes expose you to dishes you've never tried before, or you find dishes that remind you of home., 2025 JAMES BEARD AWARD WINNER, U.S. Foodways 2025 NEXT GENERATION INDIE BOOK AWARD WINNER, Cookbooks ONE OF THE BEST COOKBOOKS OF THE YEAR: Washington Post , Bon Appetit , Food & Wine, Forbes , EATER , Smithsonian Magazine , Library Journal * ONE OF THE BEST BOOKS TO GIFT: The Strategist, Domino Raised 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. 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 Our South , 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. Long before competing on Top Chef 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. Our South takes 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 Mosquito Supper Club cookbook or soul food cookbooks like Jubilee , Our South 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., 2025 JAMES BEARD AWARD WINNER, U.S. Foodways 2025 NEXT GENERATION INDIE BOOK AWARD WINNER, Cookbooks ONE OF THE BEST COOKBOOKS OF THE YEAR: Washington Post , Bon Appetit , Food & Wine, Forbes , EATER , Smithsonian Magazine , Library Journal - ONE OF THE BEST BOOKS TO GIFT: The Strategist, Domino Raised 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. 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 Our South , 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. Long before competing on Top Chef 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. Our South takes 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 Mosquito Supper Club cookbook or soul food cookbooks like Jubilee , Our South 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.
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HappyHammLandHustlin
99,7% positive Bewertungen•852 Artikel verkauft
Angemeldet als privater VerkäuferDaher finden verbraucherschützende Vorschriften, die sich aus dem EU-Verbraucherrecht ergeben, keine Anwendung. Der eBay-Käuferschutz gilt dennoch für die meisten Käufe.
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Verkäuferbewertungen (407)
- p***r (17)- Bewertung vom Käufer.Letzte 6 MonateBestätigter KaufFast shipping, AMAZING packing. Seriously probably the best packed piece I’ve ever ordered. You could have dropped this box off a roof and the vase would have survived. Item just as described and in excellent shape. Great price on a wonderful piece of Hull Art Pottery. A wonderful addition to my slowly growing collection. Highly recommend seller and would buy from again in a heartbeat! Thank you for a flawless transaction!Hull Pottery USA 7-81 (Nr. 187470487539)
- u***l (154)- Bewertung vom Käufer.Letzte 6 MonateBestätigter KaufExcellent seller! Very communicative and promptly too. They were very kind and helpful as well before placing my order. They made sure to work with me and did everything they could to make our transaction successful. My order contained glass and they shipped it in a very protected excellent manner. I could not be happier with my purchase and I HIGHLY recommend this seller! Cheers!Blue Moon Beer 9” Glass Pilsner Style Glasses Raised Etching Set Of 4 (Nr. 187444277475)
- a***8 (9)- Bewertung vom Käufer.Letzte 6 MonateBestätigter KaufMagazine arrived quickly in good condition as described. It was packed very well between thick cardboard, so there was no damage in transit. Thank you!