Save on our newest release + meet authors Toni & Morgan!

A first-of-its-kind Southern cookbook. 300 recipes + fascinating stories from culinary heroes of the American South. [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.]( Spotlighting the women who’ve given soul to Southern cooking. [Save 20% on the Book]( Join Toni and Morgan to celebrate our newest cookbook! See if there’s an event near you. [Learn more 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. [Dollywood Cinnamon Bread, Grit Cakes with Beans and Summer Squash, Kentucky Burgoo]( Each recipe has been rigorously tested, just as you’d expect from the test kitchen, and is also 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. 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]( 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.]( Bring these recipes and stories home to your kitchen. [Order Now]( [Toni Tipton-Martin and Morgan Bolling on the set of Cook's Country ]( Part Cookbook. Part History Book. 100% Captivating. 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. Q&As with chefs and sidebar-length essays from Southern women contributors enrich the recipes. [Archival images of Mary Randolph and the first known published spoonbread recipe.]( - Each chapter opens with an essay relevant to the topic, such as cookbook author Rebecca Lang’s memories of Southern mornings and her own breakfast wedding reception. 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. [Chapter 2 opening essay title, The Breakfast Table.]( - 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. Learn about the origins of ingredients central to Southern cooking. - 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]( Get tickets to our book tour! [See the full list of locations Toni and Morgan are visiting.]( them or spread the word to your friends! [View the web version]( of this email. This offer expires November 4, 2024. All prior sales excluded. No substitutions. [Forward this email]( to a friend. [Unsubscribe]( or manage your [email preferences.]( We sent you this email because our records indicate that you requested to receive email from America's Test Kitchen. Our family of brands [America's Test Kitchen, Cook's Illustrated, Cook's Country, and Cooking School]( Follow Us [Facebook]( [TikTok]( [Instagram]( [YouTube]( [Pinterest]( [View our privacy policy.]( DO NOT REPLY TO THIS EMAIL. Unfortunately, replies to this email will not be answered. If you have questions, please [visit our Customer Service page.]( America's Test Kitchen, 21 Drydock Avenue, Suite 210E, Boston, MA 02210