The food of the American South contains multitudes, from the beignets of New Orleans to the breakfast tacos of Texas to the waffles of Waffle Houses everywhere. Some of today’s leading experts in culinary history and food culture are enthralled with Southern food, particularly the wisdom and stories of its cooks, of whom many (if not most) are women.
“When Southern Women Cook” is a new compendium of recipes and the stories behind them, created by two experts you might know from the TV show and publication “Cook’s Country.” Toni Tipton Martin, “Cook’s Country” editor-and-chief, and Morgan Bolling, cast member and executive editor of creative content, joined Lois Reitzes on “City Lights” to share about their new cookbook celebrating women of the South.
“When Southern Women Cook” highlights not only classic Southern American fare, but also the diversity of experience and background that makes up a large portion of the contemporary South. According to Tipton Martin, “We’re trying to be… accurate in what we’re covering and [make] sure that we’re covering different populations that aren’t always highlighted.” This effort includes delineating Floridian and Texan cooking from the rest of the South’s cuisine, a recognition of their unique qualities in the context of larger food traditions.
Accompanying the recipes in their new book is a series of essays from modern women immersed in the South’s thriving cooking scene, including chefs like Lisa Donovan, Virginia Willis and Kim Severson.
“These are people who have opened their hearts and shared their Southern experience with us as it relates to a food or a dish,” says Bolling about their contributions.
