Smothered Chicken, Delta Hot Tamales, Kentucky Burgoo, Aunt Jule's Pie...

New release! 300 Southern recipes, 200+ untold stories of the women behind them [America's Test Kitchen] [View in a Web browser]( [When Southern Women Cook book cover.]( [Images of food and contributors featured in When Southern Women Cook.]( Shines the spotlight on the women who’ve given soul to Southern cooking. [Order Now]( Dear fellow home cook, Toni Tipton-Martin and Morgan Bolling from Cook’s Country here. We’re excited to introduce our newest cookbook When Southern Women Cook: History, Lore, and 300 Recipes with Contributions from 70 Women Writers, which tells the stories of those who’ve made an impact on Southern cuisine and culture throughout history, and the torchbearers innovating it today. The recipes in this book are interwoven with cultural, personal, and journalistic stories from more than 70 contributing Southern women writers, cookbook authors, chefs, recipe developers, business owners, food historians, TV personalities, and more. [Dollywood Cinnamon Bread, Grit Cakes with Beans and Summer Squash, Kentucky Burgoo]( Each recipe has been rigorously tested, just as you’d expect from Cook’s Country and America’s Test Kitchen, but remains true to its sources of inspiration. From beloved dishes such as Dollywood Cinnamon Bread, which sells hundreds of loaves per hour at Dolly Parton’s theme park in East Tennessee (we promise our version is just as good); to elegant meals such as Grit Cakes with Beans and Summer Squash, Chef Jordan Rainbolt’s modern take on the Indigenous Three Sisters (corn, beans, and squash); or comforting stews such as Kentucky Burgoo, which originally made use of whatever meat and vegetables could be hunted or harvested. And you’ll find recipes influenced by newer immigrants to the South, such as the Keftedes found at Greek restaurants popular throughout the region. Researching and writing this cookbook has been a labor of love for us, so we hope that opening it feels as if you’ve joined friends at the table to share delicious recipes that have traveled through time to be there. Order your copy of When Southern Women Cook today to bring these recipes home. And for a limited time, you can get even more soul-satisfying desserts by adding The Perfect Pie to your order for just $12. Happy cooking, [Toni’s Signature] [Morgan’s Signature] [Toni Tipton-Martin. Editor-in-Chief, Cook’s Country.] [Morgan Bolling. Executive Editor, Creative Content, Cook’s Country.] First of its kind. 300 recipes, 200+ stories of Southern cuisine. [Order Now]( [Special Offer: Add Perfect Pie to your order for $12]( Part Cookbook. Part History Book. 100% Captivating. Each chapter opens with an essay relevant to the topic by a Southern chef, writer, or food historian, such as cookbook author Rebecca Lang’s memories of Southern mornings and her own breakfast wedding reception. [Chapter 2 opening essay title, The Breakfast Table.]( A rich headnote that gives the dish context and connects it to history accompanies many of the recipes. Throughout the book you’ll also find Q&As with chefs and sidebar-length essays from Southern women contributors sharing stories or retelling history that enriches the recipes. [Headnote and Q&A from the Aunt Jule's Pie recipe.]( Make our new version of the Rum Runner, and learn about the women who smuggled contraband rum, champagne, gin, and more into and around the United States, distilled moonshine in Kentucky, and who operate distilleries throughout the South today. [Rum Runner recipe spread with the story of the Ladies of Rum Row.]( Step-by-step photos throughout the book teach you techniques from shaping Angel Biscuits to removing seeds from a pawpaw. [Step-by-step photos for shaping Angel Biscuits.]( This book takes you beyond primers, teaching you about the origins of ingredients central to Southern cooking. Learn the history and cultural significance of ingredients such as country ham through the stories of women keeping traditional culinary practices alive. [Snippet of the story of the Ham Lady, Nancy Newsom Mahaffey.]( Never run out of ideas or flavors to try. Variations in this book range from flavor modifications on appetizers such as Southern Cheese Straws and Fire Crackers to gravies ranging from savory to sweet. [Savory and sweet gravy recipe variations.]( Recipes for every occasion, from many generations The recipes that make up the fabric of Southern cooking are incredibly diverse: More than just fried chicken and biscuits, they're recipes and dishes that reflect the histories and diverse cultures of the people who live there. Tamales you won’t find outside Mississippi [Delta Hot Tamales]( Serves: 6 to 8 Delta-style hot tamales were hugely influenced by the Mexican tamales you may first think of, which are wrapped in corn husks and steamed. In the early 1900s, Mexican migrant workers helped with the Delta’s cotton harvest. The dish, which you’re unlikely to find outside the Mississippi Delta, took root with a new cooking method—stewing, rather than steaming—to yield a spicy, moist tamale and plenty of cooking liquid to serve with it. A new technique for a unique tamale Delta Hot Tamales are simmered in spice-infused water, then served with juice that is a by-product of simmering. Our version combines the seasoned stewing liquid with a cornstarch slurry which, although nontraditional, yields a glazy sauce to serve alongside the cooked tamales. “Gumbo—‘like a religion’ in Louisiana” — Melissa M. Martin, chef and author [Smoky Chicken, Sausage, and Shrimp Gumbo]( Serves: 10 to 14 Gumbo, a stew whose name comes from “gombo,” meaning “okra” in West African languages, is personal. Chances are, if you’re a Louisianan, you have a family gumbo. It’s played an important role in New Orleans’ history too. Chef Lena Richard opened Lena Richard’s Gumbo House, one of the city’s only Black-owned, white tablecloth restaurants, in 1949. Her recipe was so beloved that she sold 54 gallons of gumbo each week—and one local university professor famously ate four bowls (about a quart!) in one sitting. Step-by-step Roux is all about hue Cook the roux, whisking constantly, until it is the color of milk chocolate. [Step-by-step images of how to make a roux.]( Bold Cajun flavor stands out with this technique [Blackened Salmon]( Serves: 4 Blackening is the process of coating quick-cooking proteins in a robust Cajun spice blend and flash-cooking them in a ripping-hot skillet until the fat and spices smoke and char but don’t completely burn. The technique is popular among Southern—particularly New Orleans—chefs because it imparts tons of flavor. New Orleans chef Nina Compton, a finalist on Bravo’s Top Chef, for example, demonstrates her skills blackening a variety of foods—from octopus to pig ears with smoked aioli. We blacken salmon, which is readily available for most at the supermarket and an ideal canvas for a boldly flavored spice blend. For better Blackened Salmon - Choose salmon fillets of the same size and thickness; to ensure uniform pieces of fish, you can purchase a whole center-cut salmon fillet and cut it into four equal pieces yourself. - Use a well-seasoned cast-iron skillet to prevent the fish from sticking and to ensure the blackening seasoning adheres. Plum pudding for the 21st century, inspired by the 19th [Porter Plum Pudding Layer Cake]( Serves: 12 to 16 This resplendent layer cake honors Charleston pastry chef Eliza Seymour Lee’s (1800-1874) historic plum pudding by using the flavors of her recipe—dried fruits; porter; nutmeg; citrus; brown sugar; and, unlike other plum pudding recipes from the time, ginger. Moist layer cakes get even more flavor from a brush of porter syrup, which we also use to create a caramel-like sauce for decorating. Tangy cream cheese frosting is the perfect counterpoint to the fruity spiced cake. How Eliza’s Legacy Inspires [“] Eliza’s addition of ginger was unique. Perhaps this was a connection to her husband’s birthplace, Barbados, an important grower and exporter of ginger, making Eliza’s recipe an expression of the culinary diaspora, woven from many diverse heritages. Robin Lee Griffith Robin Lee Griffith, the great-great-great-granddaughter of Eliza, is a chef, food stylist, and TV and hospitality professional. [”] Bring these recipes and stories home to your kitchen. [Order Now]( [Toni Tipton-Martin and Morgan Bolling on the set of Cook's Country ]( Inside the Book This cookbook was co-written and edited by Toni Tipton-Martin, editor in chief of Cook’s Country magazine and James Beard– and IACP award-winning author of Jubilee: Recipes from Two Centuries of African American Cooking; The Jemima Code: Two Centuries of African American Cookbooks; and Juke Joints, Jazz Clubs & Juice: Cocktails from Two Centuries of African American Cookbooks; and Morgan Bolling, executive editor of Cook’s Country, a TV personality, and an expert on barbecue. - 300 recipes, tested and perfected by the test cooks at Cook’s Country, bring you on a tour of every region of the American South—from Texas barbecue to Gullah Geechee rice dishes to Latin baked goods in Miami. [Map of the Southern United States]( - Archival images of cookbooks, recipes, Southern cooks, and more, along with beautifully shot images of the recipes and many of their creators, bring this book and the stories it tells to life. [Archival images of Mary Randolph and the first known published spoonbread recipe.]( - The chapters dig into the most important foods of the South—from multicultural rice dishes born from the land to crowd-pleasing appetizers for warm gatherings. Make fundamental breads, comforting breakfasts, traditional and contemporary mains and sides, storied desserts, and thirst-quenching drinks. - Cook classic favorites, from Sweet Potato Cornbread and Quick Boneless Fried Chicken Thighs to Stewed Collards and Fresh Peach Pie, with our reliable recipes and expert tips. - Recipes and stories showcase global influences on Southern cuisine, from New Orleans’ Chinese-Creole soup Beef Yakamein to the Egyptian-inspired casserole Macarona Béchamel to the Czech Kolaches and Klobásníky popular throughout Texas. [Spreads of the recipes for Kolaches and Klobásníky.]( [“] This book is a rich homage, with 300 recipes and the untold stories of the Southern women behind them, plus spectacular photos and the kitchen wisdom you expect from America's Test Kitchen. Toni Tipton-Martin, Editor-in-Chief of Cook’s Country [”] Celebrate the heroines of Southern cooking. [Order Now]( We’re going on a book tour! 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