Cover of the book "Our South: Black Food Through My Lens" by Ashleigh Shanti. The design features bold orange and brown colors with blue text and a photo of a dish with stuffed okra on a brown plate, celebrating Southern cuisine, set on a blue and yellow patterned background, from the brand Gneiss Spice.
The image showcases the back cover of the cookbook, "Our South: Black Food Through My Lens" by Gneiss Spice. It includes three testimonials, a price tag, and several food photos such as a salad and fried chicken. A scenic farm image graces the top while the publisher's contact information is displayed at the bottom.
A page from the book "Our South: Black Food Through My Lens" by Gneiss Spice showcases a dish called "Charleston Toast," celebrating Southern cuisine. On the left, two toasts adorned with cheese and seasoning sit on a striped plate. On the right, find the recipe details and instructions in text, honoring rich regional traditions.
A page from "Our South: Black Food Through My Lens" by Gneiss Spice features elegantly arranged grilled sorghum chicken skewers, garnished with sliced green onions as a tribute to Southern cuisine. A small bowl of dipping sauce complements the dish. The left side of the page provides the recipe and instructions, celebrating regional traditions in every bite.
A culinary spread from "Our South: Black Food Through My Lens" by Gneiss Spice features a dessert recipe for rice custard brûlée with strawberries, inspired by Southern cuisine. To the right, three servings garnished with diced strawberries rest on a blue surface, accompanied by two gold spoons.
A page from "Our South: Black Food Through My Lens" by Gneiss Spice features the delectable "Hot Collard and Oyster Dip with Fried Saltines," celebrating Southern cuisine. The image showcases a bowl of creamy, spiced dip on a copper tray, accompanied by fried saltines. A glass of beverage and a ladle nearby enhance the charm of this regional treat.
A person strolls along a path enveloped by lush greenery and moss-draped trees, capturing the essence of Southern cuisine and regional traditions. The word "Our South: Black Food Through My Lens" by Gneiss Spice is prominently displayed at the bottom of the image.
A bowl of creamy collard and sweet potato chowder, reflective of Southern cuisine, is placed on a blue placemat with a spoon next to it. Visible chunks of collard greens and sweet potatoes add to the dish's appeal. In the background, there’s a glass of drink along with a page from "Our South: Black Food Through My Lens" by Gneiss Spice, highlighting the richness of Black foodways.
Cover of the book "Our South: Black Food Through My Lens" by Ashleigh Shanti. The design features bold orange and brown colors with blue text and a photo of a dish with stuffed okra on a brown plate, celebrating Southern cuisine, set on a blue and yellow patterned background, from the brand Gneiss Spice.
The image showcases the back cover of the cookbook, "Our South: Black Food Through My Lens" by Gneiss Spice. It includes three testimonials, a price tag, and several food photos such as a salad and fried chicken. A scenic farm image graces the top while the publisher's contact information is displayed at the bottom.
A page from the book "Our South: Black Food Through My Lens" by Gneiss Spice showcases a dish called "Charleston Toast," celebrating Southern cuisine. On the left, two toasts adorned with cheese and seasoning sit on a striped plate. On the right, find the recipe details and instructions in text, honoring rich regional traditions.
A page from "Our South: Black Food Through My Lens" by Gneiss Spice features elegantly arranged grilled sorghum chicken skewers, garnished with sliced green onions as a tribute to Southern cuisine. A small bowl of dipping sauce complements the dish. The left side of the page provides the recipe and instructions, celebrating regional traditions in every bite.
A culinary spread from "Our South: Black Food Through My Lens" by Gneiss Spice features a dessert recipe for rice custard brûlée with strawberries, inspired by Southern cuisine. To the right, three servings garnished with diced strawberries rest on a blue surface, accompanied by two gold spoons.
A page from "Our South: Black Food Through My Lens" by Gneiss Spice features the delectable "Hot Collard and Oyster Dip with Fried Saltines," celebrating Southern cuisine. The image showcases a bowl of creamy, spiced dip on a copper tray, accompanied by fried saltines. A glass of beverage and a ladle nearby enhance the charm of this regional treat.
A person strolls along a path enveloped by lush greenery and moss-draped trees, capturing the essence of Southern cuisine and regional traditions. The word "Our South: Black Food Through My Lens" by Gneiss Spice is prominently displayed at the bottom of the image.
A bowl of creamy collard and sweet potato chowder, reflective of Southern cuisine, is placed on a blue placemat with a spoon next to it. Visible chunks of collard greens and sweet potatoes add to the dish's appeal. In the background, there’s a glass of drink along with a page from "Our South: Black Food Through My Lens" by Gneiss Spice, highlighting the richness of Black foodways.

Our South: Black Food Through My Lens


$ 35.00
Minus Plus

Rediscover the rich tapestry of Southern cuisine.

Ashleigh Shanti, a queer Black chef raised in Appalachia, takes you beyond the expected in Our South. This deeply personal cookbook reveals the depth, diversity, and regional traditions of Black Southern cooking. Far more than fried chicken and cornbread, Ashleigh’s recipes and stories paint a vivid picture of how Black foodways have shaped Southern culture.

A person wearing a hat and a patterned top smiles while standing outside. The text on the image reads, "Our South: Black Food Through My Lens," a powerhouse debut celebrating Southern cuisine by Gneiss Spice. The background features a rich brown color with circular design elements.

What’s inside?

  • Recipes rooted in tradition: Dishes like Fish Camp Hush Puppies, benne seed crab toasts, and Virginia yock noodles capture the spirit of Southern Black cooking.
  • Seasonal and regional inspiration: From stone-fruit shortcakes in the Midlands to smoky grilled oysters of the Lowcountry, this book follows the rhythms of the South’s diverse microregions.
  • Modern perspectives on heritage: In the Homeland section, Ashleigh reflects on what it means to cook as a contemporary Black chef, offering new takes on timeless flavors.

Who is this book for?

  • Home cooks craving depth in Southern cuisine: Whether you’re new to Southern cooking or ready to go beyond the basics, Ashleigh’s recipes blend approachable techniques with bold flavors.
  • Fans of regional cooking: Explore distinct microregions like the Lowcountry, Midlands, and Appalachia, each with its own unique ingredients and dishes.
  • Story seekers: Ashleigh’s journey—from childhood in Appalachia to her restaurant, Good Hot Fish—offers heartfelt stories that inspire and connect.
  • Celebrators of Black culinary traditions: This book is a love letter to the influence of Black culture on Southern food, perfect for anyone who cherishes cookbooks like Jubilee or Black Food.

For anyone seeking to understand the depth and diversity of Southern cooking—or simply wanting to cook soulful, memorable meals—Our South is an essential addition to your collection.

A promotional image displays two copies of "Our South: Black Food Through My Lens" stacked on a yellow surface. A quote reads, "OUR SOUTH is destined to be a new American classic." —Gail Simmons, food expert, TV host, and author. Dive into regional traditions and Black foodways that make Southern cuisine unforgettable. This product is brought to you by Gneiss Spice.