Celebrating Southern cuisine’s growing diversity, chef and restaurateur Rob Newton’s debut cookbook showcases the region’s evolving culinary landscape. Newton highlights the diverse Southern cuisine, from the Ozarks’ pork and beans to the Lowcountry’s shellfish and the Gulf Coast’s Cajun influence. Historically underrecognized populations, such as enslaved African cooks, Middle Eastern communities, and Korean and Mexican immigrants, have contributed to Southern culinary traditions. In this book, Newton shares over 125 recipes, from classic dishes like Pork Hocks with Hominy to modern creations like Okra with Sichuan Peppercorn and Black-Eyed Pea Falafel. Newton emphasizes Southern cuisine’s deliciousness and endless dynamism. (This book may contain a sharpie mark on the top or bottom edge and may show mild signs of shelfwear.)