{"product_id":"when-southern-women-cook","title":"When Southern Women Cook","description":"\u003cp\u003e\u003cspan\u003e\u003cbr\u003eShepherded by Toni Tipton-Martin and \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eCook's Country\u003c\/span\u003e\u003cspan\u003e Executive Editor and TV personality Morgan Bolling, \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eWhen Southern Women Cook\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e 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.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003e70+ voices paint a true picture of the South:\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eEmmy Award–winning producer and author Von Diaz covers Caribbean immigrant foodways through Southern stews; food journalist Kim Severson delves into recipes' power as cultural currency; mixologist and beverage historian Tiffanie Barriere reflects on Juneteenth customs, including red drink. Consulting food historian KC Hysmith contributes important—and fascinating—context throughout.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003e300 Recipes—must-knows, little-knowns, and modern inventions:\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eRegional Brunswick Stew, Dollywood Cinnamon Bread, Pickle-Brined Fried Chicken Sandwiches, Grilled Lemongrass Chicken Banh Mi, and Oat Guava Cookies bridge the gap between what Southern cooking is known for and how it continues to evolve.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eRecipe headnotes contextualize your cooking:\u003c\/span\u003e\u003cspan\u003e 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.\"\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003eCovering 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.\u003c\/span\u003e\u003c\/p\u003e","brand":"PENGUIN RANDOM HOUSE LLC","offers":[{"title":"Default Title","offer_id":47827462193366,"sku":null,"price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0510\/6391\/4679\/files\/91vHbTOb8rL._SL1500.jpg?v=1771344334","url":"https:\/\/store.mintmuseum.org\/products\/when-southern-women-cook","provider":"Mint Museum Store","version":"1.0","type":"link"}