*Pre-order* Black South: Recipes from the Roota to the Toota (Amethyst Ganaway)

Expected April 27, 2027. Available for pre-order now!

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 Fricassee, 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.