Discover the fascinating history of Black mixology and its enduring influence on American cocktail culture through 70 rediscovered, modernized, or celebrated recipes, by the James Beard Award–winning author of Jubilee.

Juke Joints, Jazz Clubs, and Juice spotlights the creativity, hospitality, and excellence of Black drinking culture, with classic and modern recipes inspired by formulas found in two centuries’ worth of Black cookbooks. From traditional tipples, such as the Absinthe Frappe or the Clover Leaf Cocktail, to new favorites, like the Jerk-Spiced Bloody Mary and the Gin and Juice 3.0, Toni Tipton-Martin shares a variety of recipes that shine a light on her influences, including underheralded early-twentieth-century icons, like Tom Bullock, Julian Anderson, and Atholene Peyton, and modern superstars, such as Snoop Dogg and T-Pain.

Drawing on her expertise, research in historic cookbooks, and personal collection of texts and letters, Toni Tipton-Martin shows how these drinks have evolved over time and shares the stories of how Black mixology came to be—a culmination of generations of practice, skill, intelligence, and taste.

Toni Tipton-Martin, the first African-American food editor of a daily American newspaper, is the author of the James Beard Award-winning The Jemima Code, a history of African-American cooking found in—and between—the lines of three centuries’ worth of African-American cookbooks. Tipton-Martin builds on that research in Jubilee, adapting recipes from those historic texts for the modern kitchen. What we find is a world of African-American cuisine—made by enslaved master chefs, free caterers, and black entrepreneurs and culinary stars—that goes far beyond soul food. It’s a cuisine that was developed in the homes of the elite and middle class; that takes inspiration from around the globe; that is a diverse, varied style of cooking that has created much of what we know of as American cuisine.

Part cookbook. Part manifesto. Created with big Bronx energy, Black Power Kitchen combines 75 mostly plant-based, layered-with-flavor recipes with immersive storytelling, diverse voices, and striking images and photographs that celebrate Black food and Black culture, and inspire larger conversations about race, history, food inequality, and how eating well can be a pathway to personal freedom and self-empowerment.

Ghetto Gastro Presents Black Power Kitchen is the first book from the Bronx-based culinary collective, and it does for the cookbook what Ghetto Gastro has been doing for the food world in general—disrupt, expand, reinvent, and stamp it with their unique point of view. Ghetto Gastro sits at the intersection of food, music, fashion, visual arts, and social activism. They’ve partnered with Nike and Beats by Dre, designed cookware sold through Williams-Sonoma and Target, and won a Future of Gastronomy award from the World’s 50 Best.

Now they bring their multidisciplinary approach to a cookbook, with nourishing recipes that are layered with waves of crunch, heat, flavor, and umami. They are born of the authors’ cultural heritage and travels—from riffs on family dishes like Strong Back Stew and memories of Uptown with Red Velvet Cake to neighborhood icons like Triboro Tres Leches and Chopped Stease (their take on the classic bodega chopped cheese) to recipes redolent of the African diaspora like Banana Leaf Fish and King Jaffe Jollof. All made with a sense of swag.

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A beautiful, rich, and groundbreaking book exploring Black foodways within America and around the world, curated by food activist and author of Vegetable Kingdom Bryant Terry.

In this stunning and deeply heartfelt tribute to Black culinary ingenuity, Bryant Terry captures the broad and divergent voices of the African Diaspora through the prism of food. With contributions from more than 100 Black cultural luminaires from around the globe, the book moves through chapters exploring parts of the Black experience, from Homeland to Migration, Spirituality to Black Future, offering delicious recipes, moving essays, and arresting artwork.

As much a joyful celebration of Black culture as a cookbook, Black Food explores the interweaving of food, experience, and community through original poetry and essays, including “Jollofing with Toni Morrison” by Sarah Ladipo Manyika, “Queer Intelligence” by Zoe Adjonyoh, “The Spiritual Ecology of Black Food” by Leah Penniman, and “Foodsteps in Motion” by Michael W. Twitty. The recipes are similarly expansive and generous, including sentimental favorites and fresh takes such as Crispy Cassava Skillet Cakes from Yewande Komolafe, Meatballs with Egusi and Squash from Edouardo Jordan, Jerk Chicken Ramen from Suzanne Barr, Avocado and Mango Salad with Spicy Pickled Carrot and Rof Dressing from Pierre Thiam, and Sweet Potato Pie from Jenné Claiborne. Visually stunning artwork from such notables as Black Panther Party creative director Emory Douglas and artist Sarina Mantle are woven throughout, and the book includes a signature musical playlist curated by Bryant.

With arresting artwork and innovative design, Black Food is a visual and spiritual feast that will satisfy any soul.

A first-of-its-kind Southern cookbook featuring more than 300 Cook's Country recipes and fascinating insights into the culinary techniques and heroes of the American South.

Tour the diverse history of Southern food through 200+ stories of women who've shaped the cuisine!

Shepherded by Toni Tipton-Martin and Cook's Country Executive Editor and TV personality Morgan Bolling, When Southern Women Cook 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.

* 70+ voices paint a true picture of the South: Emmy 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.

* 300 Recipes—must-knows, little-knowns, and modern inventions: Regional 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.

* Recipe headnotes contextualize your cooking: 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."

Covering 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.

Here is plant-based Africa: more than 70 healthy and authentic recipes from 13 different African countries, including the author’s own home country of the Ivory Coast.

An authentically African and naturally vegan culinary journey across the continent 
 
Drawing from the cultures and traditions of more than 15 countries, years of cooking expertise, and cherished memories from her own childhood on the Ivory Coast, Marie Kacouchia takes us on a tour of flavorful, healthy, naturally plant-based African dishes. Explore over 70 irresistible recipes for main courses, rice dishes, sauces, snacks, desserts, and drinks, including: 

• Peanut Hummus
• Cassava Tabbouleh with Radishes and Herbs
• Yassa Burger
• Paprika-Spiced Plantain Chips
• Sweet Potato and Ginger Loaf
• Coconut Rice Pudding
• Lemongrass Lemonade, and so much more! 

From the Slutty Vegan herself, a collection of ninety-one delicious, guilt-free, plant-based recipes that you will love to indulge in from the comfort of your own home.

When Pinky Cole opened her first Slutty Vegan food truck in 2018, she was inspired by her love of vegan comfort food. Now, after having expanded to restaurants, a bar, and a philanthropic organization, Cole is ready to bring her best recipes straight to you.

With mouth-watering photographs and easy-to-follow instructions, Eat Plants, B*tch celebrates Cole’s belief that it’s fun and accessible to cook and enjoy irresistible vegan comfort food. From Avocado Egg Rolls to her Black Pea Cauliflower Po’​Boy or Oyster Mushroom Parm and everything in between, it won’t be long before you will also be declaring Cole’s timeless mantra: Eat Plants, B*tch!

Standout, soul-food-inspired baked goods that take advantage of all five senses.

Jerrelle’s Honey Wheat Cinnamon Raisin Bread smells of the sweet bread her father would use to pack his lunch every morning. Her Bruleed Buttermilk Pie mimics the cracking surface of the crème brulee her great aunt used to make for her on special occasion. Drenched in imagery, these healthy recipes are like therapy, bringing the reader back in time to appreciate the simple pleasures of childhood using the five senses.

This book will contain 75 recipes and 75 photos, each with vegan alternatives.

Embrace The Lazy Lifestyle with Minimal-Effort, High-Impact Recipes

Resist the siren call of takeout and make a satisfying home-cooked meal every night—in no time at all. Haven’t gone grocery shopping? Forgot to run the dishwasher? Sophia Kaur, creator of A Quick Spoonful, shows you how to get easy, exciting meals on the table no matter the excuse.

Skip dirtying all the dishes with recipes like Cheesy French Onion Pork Chops or Crab-Stuffed Cheddar Biscuits. Eating healthy doesn’t have to be exhausting with fresh, flavorful options like Chinese Chicken Salad and Skillet Lasagna. Or experience the magic of quick, few-ingredient favorites like No-Fry Sweet and Sour Chicken or Sesame Peanut Noodles.

Beginners and busy folks alike will be cooking with ease with these easy-to-follow and quick-to-make recipes. With this blessing of a cookbook, you’ll spend less time planning, prepping and cooking, and more time enjoying your meal.

An intimate celebration of New Orleans food and its Black culture from a born-and-raised local chef.

Toya Boudy’s father grew up in the Magnolia projects of New Orleans; her mother shared a tight space with five siblings uptown. They worked hard, rotated shifts, and found time to make meals from scratch for the family. In Cooking for the Culture, Boudy shares these recipes, many of which are deeply rooted in the proud Black traditions that shaped her hometown. Driving the cookbook are her personal stories: from struggling in school to having a baby at sixteen, from her growing confidence in the kitchen to her appearances on Food Network. The cookbook opens with Sweet Cream Farina, prepared at the crack of dawn for girls in freshly ironed clothes—being neat and pressed was important. Boudy recounts making cookies from her commodity box peanut butter; explains the know-how behind Smothered Chicken, Jambalaya, and Red Gravy; and shares her original television competition recipes. The result is a deeply personal and unique cookbook.

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Tabitha Brown, the #1 New York Times bestselling author of Feeding the Soul, presents her first cookbook—full of easy, family-friendly vegan recipes and stories from the spirit, inspired by her health journey and love of delicious food.

After experiencing chronic pain, Tabitha Brown, along with her family, tried a 30-day vegan challenge inspired by the documentary What the Health. With the change in diet healing her of the pain, Tabitha remained on the vegan path and began sharing her favorite plant-based recipes in her signature warm voice to thousands and now millions of online fans. Since then, she has become a Target brand ambassador, created her own spice blend for McCormick, joined the cast of Showtime’s The Chi, written a #1 New York Times bestselling book of inspirational self-help, and much more.

Tabitha’s recipes are flexible and creative, interspersed with encouragements to cook how you want to cook and to trust yourself to adjust things the way you like them. They’re great for taking the training wheels off your cooking, learning how to get comfortable in the kitchen and, most important, to having fun doing it! Her belief in her audience, that they know how to cook best for themselves, shines through in her nonjudgmental approach to recipes and veganism as a whole. Among the 75 delicious recipes featured in this book:

• Yam Halves Topped with Maple Cinnamon Pecan Glaze
• Stuffed Avocado
• Jackfruit Pot Roast
• Crab-less Cakes
• Massaged Kale and Raspberry Salad
• Lazy Peach Cobbler

Cooking from the Spirit isn’t just for vegans; it’s for anyone interested in plant-based eating and all lovers of food, plus the legion of Tabitha Brown fans who want to invite her cooking and warm inspiration into their lives. As she tells readers, “Honey, now let's go on and get to cooking from the spirit. Yes? Very good!”

Acclaimed cookbook author Jessica B. Harris weaves an utterly engaging history of African American cuisine, taking the reader on a harrowing journey from Africa across the Atlantic to America, and tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form an important part of African American culture, history, and identity. Although the story of African cuisine in America begins with slavery, High on the Hog ultimately chronicles a thrilling history of triumph and survival. The work of a masterful storyteller and an acclaimed scholar, Jessica B. Harris's High on the Hog fills an important gap in our culinary history.

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In two of the most renowned and historic venues in Harlem, Alexander Smalls and JJ Johnson created a unique take on the Afro-Asian-American flavor profile. Their foundation was a collective three decades of traveling the African diaspora, meeting and eating with chefs of color, and researching the wide reach of a truly global cuisine; their inspiration was how African, Asian, and African-American influences criss-crossed cuisines all around the world. They present here for the first time over 100 recipes that go beyond just one place, taking you, as noted by The New Yorker, “somewhere between Harlem and heaven.”

This book branches far beyond "soul food" to explore the melding of Asian, African, and American flavors. The Afro Asian flavor profile is a window into the intersection of the Asian diaspora and the African diaspora. An homage to this cultural culinary path and the grievances and triumphs along the way, Between Harlem and Heaven isn’t fusion, but a glimpse into a cuisine that made its way into the thick of Harlem's cultural renaissance.

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In this incredible volume, Somali chef Hawa Hassan and renowned food writer Julia Turshen present seventy-five recipes and stories gathered from bibis (grandmothers) from eight African nations: Eritrea, Somalia, Kenya, Tanzania, Mozambique, South Africa, Madagascar, and Comoros. We meet women such as Ma Shara, who helps tourists “see the real Zanzibar” by teaching them how to make her famous Ajemi Bread with Carrots and Green Pepper; Ma Vicky, who makes Matoke (Stewed Plantains with Beans and Beef) to bring the flavors of Tanzania to her American home; and Ma Gehennet from Eritrea, who shares her recipes for Kicha (Eritrean Flatbread) and Shiro (Ground Chickpea Stew). Through Hawa’s writing - and her own personal story - the women, and the stories behind the recipes, come to life.

BECOME A DUMPLING MASTER WITH HELP FROM A TOP CHEF

Making delicious, unique dumplings has never been easier with celebrity chef Lee Anne Wong's most coveted recipes and techniques. Each recipe in Dumplings All Day Wong will have you creating one-of-a-kind dumplings that wow your family and friends.

Folds such as Potstickers, Gyozas, Shumai, Har Gow, Wontons and more, along with countless fillings and different cooking methods such as steaming, pan-frying, baking or deep-frying, allow you to create awe-inspiring dumplings in innumerable ways. With friends and family begging to come over and try a new dumpling recipe from the master again and again, this book will be a go-to in your kitchen for years to come.

Food photographer and baking extraordinaire Monique Polanco presents the most tempting, beautiful and easy-to-make holiday desserts, from fruit-filled cakes to night-before-Christmas nibbles.

Irresistible Recipes Filled with The Heart & Soul of the South

Discover an exciting collection of delightful desserts inspired by Southern baking traditions. Monique McLeod-Polanco’s recipes are brimming with soulful flair and rich flavors while prioritizing simplicity for the home cook. Drawing inspiration from her family’s celebrations and holiday meals, these 60 scrumptious recipes will conjure all the nostalgic flavors from your youth yet dazzle the modern palate.

Fall in love with Monique’s fresh approach to the classics, including an outstanding Orange, Bourbon & Pecan Pie and a drool-worthy Coconut Cake with Lime Curd that will impress your family and friends. Recapture the magic of your grandmother’s kitchen in summertime with One-Layer Strawberry Basil Shortcake, or elevate tradi- tional holiday bakes with Browned Butter Sweet Potato Pie that will be the star of your Thanksgiving table.

So, grab your whisk and take a trip down South, where the secret ingredient is always love—and a bit of sugar! These showstopping desserts invite you to turn the simple, joyful act of baking into a cause for celebration.

IACP AWARD FINALIST • Reimagine Italian-American cooking, with more than 125 recipes rich with flavor and nostalgia from the celebrated husband-and-wife chef team of Michelin-starred Don Angie in New York City.

“Every bit of warmth and hospitality that you feel when you walk into Don Angie pours out of every page of this magical book.”—Michael Symon

ONE OF THE BEST COOKBOOKS OF THE YEAR: New York Post, Minneapolis Star Tribune, Food52, Epicurious, Taste of Home

The words “red sauce” alone conjure images of an Italian-American table full of antipasti, both hot and cold, whisked off to make room for decadent baked pastas topped with molten cheese, all before a procession of chicken parm or pork chops all pizzaiola—and we haven’t even gotten to dessert. It’s old-school cooking beloved by many and imbued with a deep sense of family.

In Italian American, Angie Rito and Scott Tacinelli, the chefs of critically acclaimed Don Angie in New York City’s West Village, reinvigorate the genre with a modern point of view that proudly straddles the line between Italian and American. They present family classics passed down through generations side-by-side with creative spins and riffs inspired by influences both old and new. These comforting dishes feel familiar but are far from expected, including their signature pinwheel lasagna, ribs glazed with orange and Campari, saucy shrimp parm meatballs, and a cheesy, bubbling gratin of broccoli rabe and sharp provolone.

Full of family history and recipes that will inspire a new generation, Italian American provides an essential, spirited introduction to an unforgettable way of cooking.

A transportive, highly personal cookbook of 100 West African-influenced recipes and stories from Top Chef finalist Eric Adjepong.

“Sankofa” is a Ghanaian Twi word that roughly translates to the idea that we must look back in order to move forward. In his moving debut cookbook, chef Eric Adjepong practices sankofa by showcasing the beauty and depth of West African food through the lens of his own culinary journey.

With 100 soul-satisfying recipes and narrative essays, Ghana to the World reflects Eric’s journey to understand his identity and unique culinary perspective as a first-generation Ghanaian American. The recipes in this book look forward and backward in time, balancing the traditional and the modern and exploring the lineage of West African cooking while embracing new elements. Eric includes traditional home-cooked meals from his mother, like a deeply flavorful jollof rice and a smoky, savory kontomire stew thick with leafy greens, alongside creative dishes influenced by his culinary education, like a sweet summer curried corn bisque and sticky tamarind-glazed duck legs.

Full of stunning photography shot in Ghana and remembrances rooted in family, tradition, and love, Ghana to the World shows readers how the unsung story of a continent’s cuisine can shine a powerful light on one person’s exploration of who he is as a chef and a man.

100 vegan recipes that bring plant-based fun to the plate for every meal of the day, from the beloved author of Sweet Potato Soul.

“Jenné Claiborne transforms divine soul food favorites into nourishing, delicious, and approachable plant-based dishes you’ll want to make on repeat.”—Carleigh Bodrug, New York Times bestselling author of PlantYou

Jenné Claiborne knows that vegans have more fun. She’s been enjoying the vibrant health, energy, and joy from eating plants—vegan vibes—for more than a decade. In that time, the vegan space has exploded, with fake meats and cheeses, fast foods, and processed treats galore. While exciting, these options don’t tap into the vibrancy of the vegetable world. 

In Vegan Vibes, Jenné invites you to fall in love with cooking and eating plants, in their delicious diversity. After stints in New York City and Los Angeles, she’s returned to her hometown of Atlanta, Georgia, where she is freshly inspired in her vegan kitchen by the city’s multicultural influences: collard green soup mellowed by miso, sweet potatoes crisped in the air fryer and heated with jerk seasoning, and corn ribs kissed by Korean gochujang sauce. 

Jenné has transformed her favorite veggies into crowd-pleasing meals that are quick and easy enough for even the most hectic schedule. Vegan Vibes offers 100 dishes that are almost as much fun to make as they are to eat. That means laid-back whole food-based ingredient lists plus straightforward, no-fail techniques. And her unique flair for flavor elevates the simplest dish: a citrus spin on Mushroom Carnitas Tacos, Watermelon Gazpacho for the ultimate refreshing soup, and Magical Hummus packed with umami mushroom flavor. 

With gorgeous photography for each recipe, Vegan Vibes includes:

• Super yummy breakfasts: Indian Tofu Scramble, Rose Tahini Granola
• Killer apps, snacks, and salads: Beet Latkes, Bali Shaved Brussels Salad
• Comforting soups: Sweet Potato Bisque
• Hearty entrees: Curried Red Bean Tacos, Korean Pulled Shroom Sandwiches, Black Bean Pizza
• Perfect beverages: Dirty Candy Sour, Pineapple Rose Sangria
• Drool-worthy desserts: Miso Caramel Banana Pudding, Cardamom Brown Sugar Pound Cake

Brimming with unexpected, flavorful dishes, Vegan Vibes is the cookbook that will inspire everyone, vegan or not, to crave more plants.

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A guide for preventing or reversing heart disease, augmented with personal anecdotes from the author, guidelines from two leading cardiologists, recipes and information about the unexpected joys of a vegan life, Joyful, Delicious, Vegan empowers women to protect themselves from the number one killer in America—by learning to prepare delicious, healing, plant-based foods in their own kitchens.

We can all learn how to enjoy good health naturally at any age—and it starts in our kitchens by changing how we eat. In Joyful, Delicious, Vegan: Life Without Heart Disease, Sherra Aguirre equips readers with the simplest, most effective way to prevent or reverse heart disease, our number one killer here in the US—especially for African American women, who are on the front lines of the fight against heart disease, diabetes, and other chronic illnesses.

In this empowering guide to healthy eating, Aguirre shares her own story of reversing hypertension and other heart disease symptoms, despite a long family history; she presents current knowledge about the effectiveness of a plant-based diet in reversing disease; and she offers up recommendations from two world-renowned cardiologists who have demonstrated results with patients for many years. Joyful, Delicious, Vegan: Life Without Heart Disease guides readers in building a simple food plan around their particular needs with delicious anti-inflammatory foods and provides support for developing the habit of mindful eating. Aguirre explores ways in which choosing a vegan diet and eating consciously are compassionate acts that can positively impact many areas of our lives—and includes tips to help readers sustain results. Full of tips for success based on Aguirre’s personal experience and the experience of others, Joyful, Delicious, Vegan: Life Without Heart Disease is a source of inspiration, encouragement, and staying power for all readers.

The first major Gullah Geechee cookbook from “the matriarch of Edisto Island,” who provides delicious recipes and the history of an overlooked American community.

The history of the Gullah and Geechee people stretches back centuries, when enslaved members of this community were historically isolated from the rest of the South because of their location on the Sea Islands of coastal South Carolina and Georgia. Today, this Lowcountry community represents the most direct living link to the traditional culture, language, and foodways of their West African ancestors.

Gullah Geechee Home Cooking, written by Emily Meggett, the matriarch of Edisto Island, is the preeminent Gullah cookbook. At 89 years old, and with more than 50 grandchildren and great-grandchildren, Meggett is a respected elder in the Gullah community of South Carolina. She has lived on the island all her life, and even at her age, still cooks for hundreds of people out of her hallowed home kitchen. Her house is a place of pilgrimage for anyone with an interest in Gullah Geechee food. Meggett’s Gullah food is rich and flavorful, though it is also often lighter and more seasonal than other types of Southern cooking. Heirloom rice, fresh-caught seafood, local game, and vegetables are key to her recipes for regional delicacies like fried oysters, collard greens, and stone-ground grits. This cookbook includes not only delicious and accessible recipes, but also snippets of the Meggett family history on Edisto Island, which stretches back into the 19th century. Rich in both flavor and history, Meggett’s Gullah Geechee Home Cooking is a testament to the syncretism of West African and American cultures that makes her home of Edisto Island so unique.

Everyone’s Table features 200 mouth-watering, decadently flavorful recipes carefully designed to focus on superfoods—ingredients with the highest nutrient-density, the best fats, and the most minerals, vitamins, and antioxidants—that will delight and inspire home cooks. Gourdet’s dishes are inspired his deep affection for global ingredients and techniques--from his Haitian upbringing to his French culinary education, from his deep affection from the cuisines of Asia as well as those of North and West Africa. His unique culinary odyssey informs this one-of-a-kind cookbook, which features dynamic vegetable-forward dishes and savory meaty stews, umami-packed sauces and easy ferments, and endless clever ways to make both year-round and seasonal ingredients shine.

NEW YORK TIMES BESTSELLER - A FOOD52 BEST COOKBOOK OF THE YEAR - Join Brad Leone, star of Bon Appétit's hit YouTube series It's Alive, for a year of cooking adventures, tall tales, and fun with fire and fermentation in more than 80 ingenious recipes

Come along with Brad Leone as he explores forests, fields, rivers, and the ocean in the hunt for great food and good times. These pages are Brad's field notes from a year of adventures in the Northeast, getting out into nature to discover its bounty, and capturing memorable ideas for making delicious magic at home anytime.

He taps maple trees to make syrup, and shows how to use it in surprising ways. He forages for ramps and mushrooms, and preserves their flavors for seasons to come. He celebrates the glory of tomatoes along with undersung fruits of the sea like squid and seaweed. Inspiration comes from hikes into the woods, trips to the dock, and cooking poolside in the dead of summer. And every dish has a signature Brad Leone approach--whether that's in Sous Vide Mountain Ribs or Spicy Smoked Tomato Chicken, Sumac Lemonade or Fermented Bloody Marys, Cold Root Salad, Marinated Beans, or just a few shakes of a Chile Hot Sauce that's dead simple to make.

This is a book about experimentation, adventure, fermentation, fire, and having fun while you're cooking. And hey, you might just learn a thing or two. Let's get going!

• An exploration of ecological grief and its impacts

• Information for working with subtle body energy

• Tools for observing, identifying, foraging, and cultivating plants

• Methods for creating infusions, honeys, vinegars, and oils

• More than 80 seasonal and 40 plant monographs

NEW YORK TIMES BESTSELLER • A complete meat and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue.

When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is.
 
In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.