Asheville Celebrates New Cookbook by Ashleigh Shanti
Asheville, a city rich in culinary diversity and culture, is buzzing with excitement over the recent launch of the cookbook Our South: Black Food Through My Lens by local chef Ashleigh Shanti. Shanti, known for her stunning culinary work as the owner of Good Hot Fish, has made waves in the food world not only as a James Beard Award finalist for Rising Star Chef but also as a fierce competitor on Top Chef. She is now adding “cookbook author” to her impressive resume.
A Journey of Culinary Heritage
Published by Union Square & Co. in October, Shanti’s debut cookbook features a delightful collection of 125 recipes that reflect her deep connection to Southern cuisine. In her own words, developing the recipes involved refining and adapting dishes she had already mastered. “I wanted to make sure these recipes were accessible to the common home cook,” she explains. This philosophy shines through as each recipe has been tested by both home cooks and professional chefs, ensuring that anyone can recreate these delicious meals in their own kitchens.
Made for Everyone
Shanti took care to ensure that every ingredient could be easily sourced at local grocery stores. “If something wasn’t readily available, we sought out alternatives that didn’t compromise quality,” she says. This commitment to accessibility means that anyone can dive into her culinary creations without scrambling to find hard-to-get ingredients.
Exploring the Regions of the South
The book is thoughtfully organized into five “microregions” of the American South: Backcountry, Lowcountry, Midlands, Lowlands, and Homeland. This structure developed naturally for Shanti as she reflected on what foods meant the most to her as she grew as a chef. “It became pretty clear that these recipes came from specific regions of the South that have shaped who I am today,” she shares. Her connection to the region is evident in her recipes that tell stories of heritage and community.
A Taste of Creativity
Some standout recipes include Hot Collard and Oyster Dip with Fried Saltines, Grilled Sorghum Chicken on a Stick, and Rice Custard Brûlée with Strawberries. Each dish reflects Shanti’s unique flair while paying homage to her roots. She hopes the book encapsulates the beautiful, intricate nature of Southern cuisine. “I hope this book speaks clearly of what the South is and isn’t,” says Shanti. “It’s time this region gets the respect it deserves in the culinary world—the diversity in cuisine here is undeniable.”
Get Ready to Cook!
Available in hardcover for $40, Our South: Black Food Through My Lens is more than just a cookbook—it’s a celebration of culture, identity, and the rich tapestry of Southern cooking. With Ashleigh Shanti at the helm, readers and home cooks can look forward to exploring flavors and traditions that are as vibrant as the communities they come from.
So, grab your apron, head to the grocery store, and prepare to savor the Southern flavors that Ashleigh Shanti has skillfully curated. Happy cooking!
