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In a new cookbook, an Atlanta author shares classic spice blends from across India—including this decadent chai lassi recipe

This chai rabdi lassi pays homage to rich historical and culinary traditions. It embraces the regional love of cream, and the spiced black chai is a nod to its struggle for freedom against colonial rule.

Miller Union’s Steven Satterfield on writing a cookbook in a pandemic and what inspired Vegetable Revelations

Miller Union owner and executive chef Steven Satterfield is renowned for his vegetable-forward dishes. He released his first cookbook, entitled Root to Leaf in 2015 and was named the James Beard Foundation’s Best Chef: Southeast two years later. In the last few years, he’s been exploring putting a multicultural spin on vegetables, while evolving his cooking style to include different textures and flavors.
Korean American: Food That Tastes Like Home

The metro Atlanta spots that inspired Eric Kim’s cookbook, Korean American: Food That Tastes Like Home

Eric Kim's debut cookbook, Korean American: Food That Tastes Like Home, expands upon his family’s history, which is intertwined with the growth of metro Atlanta’s Korean population, the largest in the South.
Brown sugar spice cake with butterscotch glaze, from Cheryl Day's Treasury of Southern Baking

Get cooking! 5 beautiful new Georgia cookbooks—and the recipes you’ll want to make from them

Gift-giving season—aka eating/drinking/baking season—has arrived. As the holidays approach, here are five beautiful new cookbooks from Georgia chefs, bakers, pitmasters, and farmers—plus recipes you can make from them.
Chef Carla Hall Atlanta History Center

In her new book, Chef Carla Hall reclaims soul food: “It’s part of my DNA.”

For many years, chef Carla Hall resisted being called a soul food cook, but now she's fully embracing her Southern roots. The Nashville-born Top Chef alum, former Chew co-host, and culinary ambassador for the Smithsonian's Sweet Home Café stops by the Atlanta History Center to promote her new cookbook, Carla Hall’s Soul Food: Everyday and Celebration.

With his new cookbook, Atlanta chef Todd Richards wants to change the way we view soul food

Todd Richards found that one of the biggest obstacles for black chefs is the lack of economic resources for opening their own restaurants. That's why he sees his new cookbook, Soul, as a transformative text to make soul food higher in economic value.
Soul: A Chef’s Culinary Evolution in 150 Recipes

The New South: Three cookbooks challenge Southern stereotypes

Taqueria del Sol owner Eddie Hernandez, legendary Southern chef Virginia Willis, and Richards' Southern Fried owner Todd Richards all have new cookbooks debuting this spring that feature some excellent Southern mash-ups such as collard green ramen.
Asha Gomez My Two Souths

Asha Gomez’s new cookbook draws parallels between Southern India and the American South

Southern India and the American South are thousands of miles apart, but Spice to Table chef Asha Gomez sees an abundance of similarities between her family home in Kerala and her adopted home, both hot and humid places where hospitality reigns.
Georgia cookbooks

Holiday gift idea: 3 cookbooks from Georgia chefs

Steven Satterfield’s Root to Leaf and Hugh Acheson’s The Broad Fork may have garnered most of the attention this year, but don’t miss these three other new giftable titles from Georgia chefs.

Miller Union’s Steven Satterfield debuts his first cookbook this Sunday at Atlanta Botanical Garden

Chef Steven Satterfield of Miller Union will celebrate the launch of his first cookbook, Root to Leaf: A Southern Chef Cooks Through the Seasons, at the Atlanta Botanical Garden this Sunday. The event begins at 2 p.m. Tickets start at $50, but pony up $75 and you'll also get a signed copy of the book, which retails for $45. Proceeds from ticket sales benefit Slow Food Atlanta.

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