Culinary Roots: Food from the Soul of a People PUB201905 and the James Beard Award-winning

and the James Beard Award-winning Eat a Little Better with President Obama's White House chef and senior policy advisor for nutrition policy

with nine locations throughout the South

an expression her grandmother used to describe a simple meal

where miles of boudin have been produced since 1891

Southern Cooking had its origins in Henrietta Dull's immensely popular cooking column in the Atlanta Journal

Culinary Roots: Food from the Soul of a People PUB201905 and the James Beard Award-winningAuthor: Brenda L. Jackson Soul food dressed to the nines that best describes the recipes in this collection. Flavored with stories that raised families from generation to another. The recipes are delightful twists to the favorite dishes of an Ohio born and Florida raised cook Brenda L. Jackson. Down home meets elegant.