When Southern Women Cook: History, Lore, and 300 Recipes from Every Corner of the American South

A first-of-its-kind Southern cookbook featuring more than 300 ATK recipes and fascinating insights into the culinary techniques and heroes of the American South.

Tour the diverse history of Southern food through the voices of 60 women and nonbinary contributors who’ve shaped the cuisine!

Shepherded by Toni Tipton-Martin and Cook’s Country Executive Editor and TV personality Morgan Bolling, When Southern Women Cook showcases the hard work, hospitality, and creativity of women who have given soul to Southern cooking from the start. Every page amplifies their contributions, from the enslaved cooks making foundational food at Monticello to Mexican Americans accessing sweet memories with colorful conchas today.

• 60+ voices paint a true picture of the South: Emmy Award-winning producer and author Von Diaz covers Caribbean immigrant foodways; chef, author, and TV personality Vivian Howard talks about cooking in a man’s world; mixologist and beverage historian Tiffanie Barriere reflects on Juneteenth customs including red drink.

• 300 Recipes--must-knows, little-knowns, and modern inventions: Regional Brunswick Stew, Dollywood Cinnamon Bread, Sweet Tea-Brined Fried Chicken, Okra Dal, Hibiscus Iced Tea Cocktail for Juneteenth, and Oatmeal and Guava Cookies bridge the gap between what Southern cooking is known for and how it continues to evolve.

• Recipe headnotes contextualize your cooking: Learn Edna Lewis’ biscuit wisdom. Read about Waffle House and fry chicken thighs to top light-as-air waffles. Meet Joy Perrine, the ＂Bad Girl of Bourbon.＂

Covering every region and flavor of the American South, from Texas Barbecue to Gullah Geechee rice dishes, this collection of 300 recipes is a joyous celebration of Southern cuisine and its diverse heroes, past and present.

Currently residing in Texas, Julia Child Award recipient, journalist, and Cook’s Country Editor-in-Chief Toni-Tipton Martin is the force behind the James Beard and IACP Award-winning book Jubilee as well as The Jemima Code and the newly released Juke Joints, Jazz Clubs & Juice. North Carolina-born Morgan Bolling is Cook’s Country Executive Editor and TV personality. She is a Southern cooking and barbecue expert. Together, their knowledge spans the culinary traditions of the South, which they aim to promote and share.