Our South

The recipes in the lavishly presented Our South: Black Food Through My Lens feature a fascinating blend of ingredients, flavors and techniques. Acclaimed chef Ashleigh Shanti, a queer Black woman from Appalachia, shares the region’s history and her own backstory to show how she developed a love of all things culinary. Recalling past meals rich in bacon, lard, butter and country ham, Shanti includes an abundance of regional dishes, such as Virginia Brunswick stew, and black pepper quail and leather britches, a southern Appalachian specialty dish of dried green beans and smoky seasoned meat. I made the gingered shrimp, watermelon and peach skewers—like eating summer on a plate—and the cucumber and celery heart salad, which is bathed in zesty, pickled goodness and tasted even better the second day. Shanti notes that her book is meant to “amplify your understanding of the complexities of Black food” and “dispel the myths of what America thinks Black cooking is and is not.” Our South is a perfect gift for anyone curious about the intersections of food and culture.