Best Seller
Black South
Hardcover
$36.00
Available on Apr 27, 2027 | 256 Pages
An in-depth exploration into the intentional practice of whole-animal cooking, with 80 recipes rooted in African American Southern foodways and the practical knowledge that comes from living off the land, from award-winning chef and food writer Amethyst Ganaway.
In the American South, sufficiency and minimizing waste live in tandem with respecting and caring for nature. Black South serves up this vision of the South with a keen eye to Amethyst’s own roots in the South Carolina Lowcountry. Interspersed among the 80 recipes utilizing ingredients you can forage, hunt, or source from local farms, you’ll find practical knowledge passed down through generations that still holds true today on topics including gathering wild plants, breaking down an animal into parts, and of course finding delicious ways to make all sorts of food.
Black South is filled with country recipes made simple and elegant. They’re farm-to-table and sustainable; heirloom and nostalgic; resourceful and low-waste. Enjoy unique and cherished recipes organized by ingredient such as:
A beautifully photographed guide to hunting, butchering, gathering, and cooking with intention, Black South is told through the lens of the African Americans who have stewarded the land and the waters that run through it for centuries. It is an invaluable tool for practicing sustainability and connecting to the land that nourishes us.
In the American South, sufficiency and minimizing waste live in tandem with respecting and caring for nature. Black South serves up this vision of the South with a keen eye to Amethyst’s own roots in the South Carolina Lowcountry. Interspersed among the 80 recipes utilizing ingredients you can forage, hunt, or source from local farms, you’ll find practical knowledge passed down through generations that still holds true today on topics including gathering wild plants, breaking down an animal into parts, and of course finding delicious ways to make all sorts of food.
Black South is filled with country recipes made simple and elegant. They’re farm-to-table and sustainable; heirloom and nostalgic; resourceful and low-waste. Enjoy unique and cherished recipes organized by ingredient such as:
- Vegetables: Sautéed Cattails, Braised Lettuce, and Pattypan Pone
- Birds: Quail Purloo, Roast Guinea Fowl with Peppery Tomato Purloo, and Pheasant and Dumplings
- Meat: Rabbit Stew, Squirrel Fricasse, and Racoon Bourguignon
- Offal: Liverpuddin’, Cracklin’, and BBQ Pig Tails
- Seafood: Catfish Stew, Alligator and Crab Gumbo, and Skate Wing with Brown Butter and Herbs
- Basics: Cornbread, Honeysuckle Syrup, and Chow Chow
- Sweets: Pound Cake, Rice Pudding, and Jelly Cake
A beautifully photographed guide to hunting, butchering, gathering, and cooking with intention, Black South is told through the lens of the African Americans who have stewarded the land and the waters that run through it for centuries. It is an invaluable tool for practicing sustainability and connecting to the land that nourishes us.
Author
Amethyst Ganaway
Amethyst Ganaway is a chef, writer, curator, and culinary historian whose work examines the American South through Black Southern foodways. Born and raised in North Charleston, South Carolina, she focuses on Gullah Geechee culture, African American history, agriculture, and the people, traditions, and landscapes that continue to shape the region’s food culture. Her writing has appeared in The New York Times, Food & Wine, The Washington Post, Saveur, Epicurious, Garden & Gun, and other national publications. Her work extends beyond the page through public programming, recipe development, cultural research, exhibitions, and events that connect food with history, memory, and place. Ganaway currently serves as lead consultant and curator for Harvesting Heritage, an upcoming exhibition at the South Carolina State Museum exploring African American innovation and creativity within South Carolina foodways.
Learn More about Amethyst Ganaway
