The most beloved Southern cookbook of all time: a glorious celebration of seasonal eating that has shaped generations of home cooks, from “the first lady of Southern cooking” (NPR). Beautifully repackaged and redesigned, with a new foreword by Toni Tipton-Martin.

“A classic, showing Americans the bounty of Southern cuisine and influencing generations.” —Melissa Clark, The New York Times

“Indispensable . . . An inspiration to all of us who are striving to protect both biodiversity and cultural diversity by cooking real food in season and honoring our heritage through the ritual of the table.” —Alice Waters, James Beard award-winning chef and founder/owner of Chez Panisse

With the publication of The Taste of Country Cooking in 1976, Edna Lewis proclaimed the food of the American South one of the world’s great cuisines. From the field greens and salads of spring; pan-fried chicken and crushed peaches in summer; preserves and sweet potatoes for fall; and hearty soups and stews during the cold winter months, Miss Lewis (as she was almost universally known) extolled the vir­tues of the good food of her childhood, spent in a Virginia farming community founded by her grandfather and his friends after Emancipation.

A celebration of eating locally—decades before “farm to table” became common parlance—the book showcases the joys of cooking with the seasons.

The 150 accessible recipes in its pages include:
•Baked Virginia Ham, Buttered Jerusalem Artichokes, and Rhubarb Pie in Spring
•Green Tomato Preserves, Wilted Lettuce with Hot Vinegar Dressing, and Fresh Blackberry Cobbler in Summer
•Crispy Biscuits, Green Bean Salad with Sliced Tomatoes, and Country-Fried Apples in Fall
•Oyster Stew, Pan-Braised Spareribs, and Coconut Layer Cake in Winter

An affirmation of a distinctly American way of eating, fifty years after its publica­tion, The Taste of Country Cooking remains the definitive book on Southern food.

‍ ‍Edna LewisPublisher ‏ : ‎ Knopf

• Publication date ‏ : ‎ May 5, 2026

• Edition ‏ : ‎ Anniversary

• Language ‏ : ‎ English

• Print length ‏ : ‎ 288 pages

• ISBN-10 ‏ : ‎ 0593804953

• ISBN-13 ‏ : ‎ 978-0593804957

• Author: Edna Lewis 

From the daughter of the legendary Mildred “Mama Dip” Council, a heartfelt cookbook celebrating four generations of Black restaurateurs and the soulful recipes that nourished a community. 

For nearly fifty years, Mama Dip’s Kitchen wasn’t just one of Chapel Hill, North Carolina’s most beloved restaurants―it was an institution. In 1976, with just $64 and a lifetime of kitchen wisdom, Mildred “Mama Dip” Council opened the doors to a gathering place that fed the soul as much as the stomach. Her youngest daughter, Anita Spring Council, honed her skills as a chef within its walls, learning the secrets of the Southern kitchen at her mother’s side. Now, the inheritor of this incredible legacy steps forward to share her family’s story.

In her tenderhearted debut cookbook, Southern Roots, Spring offers more than 100 dishes grounded in the oral recipe-sharing tradition. It’s a collection filled with treasured family secrets and vignettes from her experience coming of age as a Black girl in the Jim Crow South, all brought to life with a thoughtful, modern approach to the classics.

The recipes invite you to create a vibrant Southern table, from mouthwatering starters like PIMENTO CHEESE BISCUITS to showstopping main courses like FRIED GREEN TOMATO PARMESAN and SMOTHERED FRIED CHICKEN WITH ANDOUILLE SAUSAGE. You’ll find these updated classics alongside sweets like the decadent GOAT CHEESE POUND CAKE that will wow even the most demanding guests.

Beyond the recipes and stunning, colorful photography, Southern Roots is a powerful tribute to a large, loving, and hardworking entrepreneurial family who left an indelible mark on Southern culinary history. Warm, accessible, and bursting with flavor, this rich cookbook introduces a powerful new voice in Southern food and inspires home cooks everywhere to celebrate the enduring joy of a shared meal.

• Publisher ‏ : ‎ Countryman Press

• Publication date ‏ : ‎ February 17, 2026

• Language ‏ : ‎ English

• Print length ‏ : ‎ 248 pages

• ISBN-10 ‏ : ‎ 1324111321

• ISBN-13 ‏ : ‎ 978-1324111320

• Author: Anita "Spring" Council

From the charismatic author of Cooking for the Culture, a collection of heritage recipes inspired by the oldest-known published cookbook written by a Black woman.

Cooking from Scratch is chef and storyteller Toya Boudy’s most personal—and most irresistible—cookbook yet. Written during a transformative chapter in her life, it’s infused with the warmth, humor, and grit that have made her a morning-show favorite. Drawing inspiration from Malinda Russell’s groundbreaking 1866 cookbook, A Domestic Cook Book, Boudy reimagines simple, soul-satisfying dishes designed to bring people together. In the wake of divorce and deep self-reflection, she has returned to the kitchen—the place that saved her nearly 30 years ago as a teenage single mom. Cooking from Scratch includes 70 family-loved recipes shaped by the cultures that define her: Mini Crawfish Pies, Jamaican Curry, African Spinach Stew, homey Salisbury Steak, and more. Beyond the table, she shares 20 natural remedies—from herbal cough syrup to “Detox” Lentil Soup—that nourish body and spirit alike.

With every page, Boudy shows how healing, joy, and resilience can begin with something beautifully simple: cooking from scratch.

• ASIN ‏ : ‎ B0FXNG64JL

• Publisher ‏ : ‎ Countryman Press

• Accessibility ‏ : ‎ Learn more

• Publication date ‏ : ‎ June 16, 2026

• Language ‏ : ‎ English

• File size ‏ : ‎ 123.4 MB

• Screen Reader ‏ : ‎ Supported

• Enhanced typesetting ‏ : ‎ Enabled 

• X-Ray ‏ : ‎ Not Enabled

• Word Wise ‏ : ‎ Enabled 

• Print length ‏ : ‎ 216 pages 

• ISBN-13 ‏ : ‎ 978-1324111627

• Author: Toya Boudy