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These four Gullah Geechee cookbooks capture the history of a cuisine and represent Southern cooking at its best.

Chef Matthew Raiford vowed never to return to the South. Now he's back, farming and cooking on land that has been in his family since emancipation.

All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission. There is no lack of voices in the world of African American food, just a lack of vision on what a Black cookbook can be, who may tell our story, and how many of us at a time may tell it. One of my pet peeves as an African American culinarian is the speed with which someone on social media will invoke the names of past luminaries in the face of new figures and their work in a “but see here” way. It’s as ...

Age: 53 Home Base: Brunswick, Georgia Known For: A James Beard Award semifinalist at his former restaurant, the Farmer & the Larder, Raiford will release his first cookbook this May,  Bress ’n’ Nyam, a chronicle of Gullah Geechee tradition and his family farm. Farming’s in his blood: “My family’s farmland goes back to 1874, when Jupiter Gilliard, my great-great-great-grandfather, purchased 476 acres for nine dollars in taxes. We’re now farming cover crops like rye, red clover, hibiscus, sugarcane, rice, and Sea Island red field peas.” Kitchen inspiration: “My father didn’t...

From BBQ to vegan soul food, 12 new cookbooks from your favorite Black chefs TODAY 2/16/2021 © Provided by TODAY Our editors independently selected these items because we think you will enjoy them and might like them at these prices. If you purchase something through our links, we may earn a commission. Pricing and availability are accurate as of publish time. Learn more about Shop TODAY. There are so many powerful books to read during Black History Month. Similarly, there are plenty of cookbooks out there paying homage to Black history. Award-winning chefs like Lazarus Lynch, Marcus Samu...