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The Great Southern Fall Cookbook Roundup – Garden & Gun

The Great Southern Fall Cookbook Roundup - Garden & Gun
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The way home: a celebration of food and family on the sea islands with over 100 recipesby Kardea Brown

“I’ve watched Kardea Brown’s television show from the beginning and she’s made some amazing dishes over the years,” says editor Latria Graham. “I’m looking forward to reading how she weaves together her family’s Gullah traditions with her contemporary cooking style in this highly anticipated cookbook.” Brown gives a generous preview of her recipes for Sea Island chicken wings, Lowcountry seafood salad, and a simpler version of a Southern classic sheet pan hummingbird cake.


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Masala: recipes from India, the land of spicesby means of Anita Jaisinghanic

From her Houston restaurant, Pondicheri, Indian chef Anita Jaisinghani creates the flavors of her childhood with Gulf Coast ingredients. “I share with you stories of creativity and courage, of mixing colonial ingredients with ancestral techniques,” she writes in masala. “After a lifelong love affair with spices, I’m here to share the love. And to convince you to add spices to your daily repertoire.” Take her encouragement to heart and try her coconut crab dip and mango rice pudding.


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Tanya Holland’s California Soul: Recipes from a Culinary Journey to the Westby means of Tanya Holland

When Alice Walker writes in the preface:California soul is the most beautiful cookbook I’ve ever read,” the rest of us writers can just sit down because she said it best. The lyrical script tells the story of the Great Migration of Black Southerners to the rest of the country through the lens of Chef Tanya Holland’s own family, eating habits and recipes, including these pimento cheese popovers, these whole duck jambalaya and gingerbread cupcakes with molasses buttercream.


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Gâteau: the surprising simplicity of French cakesby Aleksandra Crapanzano

For this utterly delectable compendium of simple French bakes, Crapanzano – a prolific and award-winning food columnist for such publications as the Wall Street Journal and the New York Times Magazine– turned to her childhood. She moved to France at the age of ten, where, as executive editor Amanda Heckert writes, “she began to realize that behind the seemingly effortless je ne sais quoi of style and hospitality there is a characteristic precise way of doing things.” Take, for example, the science she explains in the Gaulish recipe for their ancient Southern pound cake predecessor: the quarts.


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Diasporic: A Puerto Rican Cookbookby means of Illyanna Maisonet

In her powerful and personal new cookbook, diasporic, Puerto Rican food writer Illyanna Maisonet pokes holes in common assumptions about the island and showcases dishes from Puerto Rico far beyond the tourist center of San Juan. “For Puerto Ricans, Puerto Rico represents a constant struggle for land and a broad understanding of our identity,” she writes. In her reverse pineapple cake recipe, she celebrates the versatility of a regular box of cake mix, and in her to askshe combines the sweetness of guava with the richness of cream cheese.


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Cooking with the Spirit: Easy, Delicious and Happy Plant-Based Inspirationsby Tabitha Brown

“My mom is plant-based, and that poses some challenges for me,” says contributing editor Latria Graham. “I’m always looking for new vegan recipes to try. Tabitha Brown’s colorful dish presentation and creative take on familiar dishes (like her carrot bacon) mean she’s made things I never thought I’d try. My mom always joins in for dinner, and I’m invested because of Tabitha’s stories about her upbringing in Eden, North Carolina.” Here’s one of Brown’s perfectly named recipes, “Who Made the Potato Salad?”


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The Biscuit Bibleby Rose Levy Beranbaum

Rose Levy Beranbaum is almost as close to a rock star as bakers get. hair 1988 The Cake Bible was inducted into the International Association of Culinary Professionals Culinary Classics, and her cookbooks have won coveted James Beard Awards three time. Now, in this section devoted entirely to cookies, she features tips, tricks, and recipes, including shortbread, chocolate chip cookies, an entire chapter devoted to Christmas cookies, and these peanut butter financiers, made rich with browned butter.


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Secrets of a seasoningby Chris Rose and Kit Wohl

“As Popeyes celebrates its fiftieth birthday, the family honors Al Copeland’s legacy with… Secrets of a seasoning, a recipe-packed book inspired by Copeland’s larger-than-life personality,” writes Caroline Sanders Clements. Recipes from the book include: the founder of Popeyes other fried chicken, buttermilk biscuits, a Cajun delicacy called Duckanoff, and Copeland’s favorite cheesecake.


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The Red Truck Bakery Farmhouse Cookbook: Sweet and savory comfort foods from America’s favorite country bakeryby means of Brian Noyes

You may remember that decadent caramel cake from a previous cover of Garden & Rifle. The creator of that recipe, Brian Noyes of Virginia’s Red Truck Bakery, is back with a generous cookbook of more sweet and savory comfort foods, including sticky cinnamon rolls, a rustic fruit galette, and his family’s age-old birthday cake recipe.


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Northern Soul: southern-inspired home cooking from a northern kitchenby means of Justin Sutherland

“It was my family’s combined cultures that gave me my first glimpse of the vast possibilities food brought to the world,” writes Justin Sutherland in his flavorful new cookbook. He runs the handsome hoga pork-focused Southern restaurant in St. Paul, Minnesota, and his new cookbook draws largely on his Southern roots, including this recipe for bourbon clams.


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I’m From Here: Stories and Recipes from a Southern Chefby Vishwesh Bhatt

“If you are an immigrant, you will be asked: Where are you from? I’ve lived here longer than anywhere else, and this place has made me who I am,” Mississippi chief Vishwesh Bhatt said in a recent issue of Garden & Rifle. “I’m a southern chef and this is my home.” From his new cookbook, he offers a taste of recipes: kale slaw; shrimp and corn fricassee; and sweet potato, ham and cheddar biscuits.


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The Fearrington House Cookbook (Reissue)by Jenny Fitch

The Fearrington House Cookbook resonates in a decidedly topical way,” Chef Vivian Howard writes in her ode to a 1987 North Carolina classic that was recently re-released. Besides the tips on flower arranging, respecting the changing seasons and making herbal vinaigrette, Howard loves the recipes, including this chocolate souffle.


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Cure: New Orleans Drinks and How to Mix Themby Neal Bodenheimer and Emily Timberlake

“I’m in dire need of a shake-up when it comes to my drink-mixing routine, and I don’t know if there’s a better source of inspiration than Neal Bodenheimer,” said Dave Mezz, deputy editor-in-chief. Born in New Orleans and the founder of the James Beard Award-winning Cure, among other fine drinking establishments, Bodenheimer is a leading authority on the city’s cocktail culture, past and present. The more than a hundred recipes in Healing certainly cover the classics, but they are just the starting point for all sorts of intriguing riffs.” In addition to the apple-brandy inflected Union Jack Rose in the current number of G&G, find Cure’s recipe for the Elle Rio, a cocktail reminiscent of an old-fashioned starring cocktail that might surprise you.


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Super Soul Food with Cousin Rosie: 100+ Modern Twists on Comfort Food Classicsby means of Rosie Mayes

After recipe developer Rosie Mayes’ first cookbook, I Heart Soul Food, came out in 2020, its online audience exploded with more than half a million YouTube subscribers — perhaps in part because of the pandemic or simply the general need for comfort these days. “Rosie is a woman who makes you feel like you can really just be who you are, without question,” writes Danielle Kartes in the foreword to Mayes’ follow-up cookbook, Super Soul Food. “She has a light touch to her cooking and an old soul.” Cozy up with her savory twist on monkey bread, a warming bowl of white beans and sausage, or what she calls the “Best Damn Chicken and Dumplings.”


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Turkey and the Wolf: Flavor Trippin’ in New Orleansby means of Mason Hereford

Technically, this cheerful cookbook was a spring release, but a shipping container accident delayed the launch. It doesn’t matter, we’ll keep cheering for it until fall, because it’s here now, full of New Orleans fun and a manifesto to make every bite flavorful, as Chef Mason Hereford demonstrates in his ultimate tomato sandwich recipe.