{"product_id":"i-heart-soul-food-isbn-9781632173096","title":"I Heart Soul Food","description":"\u003cb\u003eA \u003ci\u003eUSA Today \u003c\/i\u003e“Essential Cookbook by Black Chefs and Authors”\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e \u003c\/b\u003e\u003cbr\u003e \u003cb\u003ePresenting over 100 mouth-watering recipes for Southern soul food favorites that’ll be the hit of any Sunday supper—from the beloved YouTuber, home cook, and founder of \u003ci\u003eI Heart Recipes\u003c\/i\u003e. \u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e Learn to cook comfort food the way Mom used to! Here, Rosie Mayes shares all the secrets of southern classics like fried chicken, mashed potatoes, collard greens, and mac and cheese—plus soulful twists like Sweet Potato Biscuits and Fried Ribs. \u003ci\u003eI Heart Soul Food\u003c\/i\u003e features over 100 recipes, all organized by meal, including 30 fan favorites, 70 never-before-seen recipes, and 90 photographs.\u003cbr\u003e  \u003cbr\u003e \u003cb\u003e• Stick-to-Your-Ribs Breakfast Favorites:\u003c\/b\u003e Blueberry Cornbread Waffles and Shrimp; Andouille Sausage and Grits\u003cbr\u003e \u003cb\u003e\u003cb\u003e• \u003c\/b\u003eMain Dishes:\u003c\/b\u003e Smothered Chicken; Oxtail Stew\u003cbr\u003e \u003cb\u003e\u003cb\u003e• \u003c\/b\u003eSides:\u003c\/b\u003e Baked Candied Yams; Soul Food Collard Greens; Sweet Cornbread. \u003cbr\u003e \u003cb\u003e\u003cb\u003e• \u003c\/b\u003eDrinks and Desserts:\u003c\/b\u003e Peach Cobbler; Pralines; Sweet Iced Tea.\u003cbr\u003e  \u003cbr\u003e Authentic, mouthwatering, and featuring easy-to-find ingredients, these recipes are like love on a plate—perfect Sunday suppers and celebrations.\u003cbr\u003e\u003cbr\u003e\u003cb\u003e“Rosie is my go-to when it comes to recipes.”\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e—Angie Thomas, #1 \u003ci\u003eNew York Times–\u003c\/i\u003ebestselling author of \u003ci\u003eThe Hate U Give\u003c\/i\u003e\u003c\/b\u003e\"In the mood for oxtail stew? Craving blueberry cornbread waffles? Fancy some peach cobbler? Lucky for you, Rosie Mayes has compiled more than 100 recipes of comforting foods like these that you can eat anytime of the day! This cookbook is perfect for people who love mouthwatering side dishes and desserts.\"\u003cbr\u003e\u003cb\u003e\u003ci\u003e—USA Today\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e “Rosie is my go-to when it comes to recipes.” \u003cbr\u003e\u003cb\u003e\u003ci\u003e—\u003c\/i\u003eAngie Thomas\u003c\/b\u003e, \u003cb\u003e#1 \u003ci\u003eNew York Times\u003c\/i\u003e-bestselling author of \u003ci\u003eThe Hate U Give\u003c\/i\u003e and \u003ci\u003eOn the Come Up\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e“This book is almost like having her over to cook for you and the entire family.” \u003cbr\u003e\u003cb\u003e\u003ci\u003e—Daymon \"Daym Drops\" Patterson, \u003c\/i\u003efood critic and YouTuber\u003cbr\u003e\u003c\/b\u003eROSIE MAYES is the creator of the blog and social media channels \u003ci\u003eI Heart Recipes\u003c\/i\u003e (IHeartRecipes.com). She learned to cook from her Louisiana-born family. Ten years ago, she started her YouTube channel when she was working 12-hour days as a certified nursing assistant, but her platform grew quickly, and five years ago she quit her day job to devote herself to \u003ci\u003eI Heart Recipes\u003c\/i\u003e.In the world I was born into, biscuit dough is the best toy, and children\u003cbr\u003eteethe on oxtail bones: soul food runs through my family tree like kudzu\u003cbr\u003evines in the South. On my blog and YouTube channel, I Heart Recipes, and\u003cbr\u003enow in this book, I bring those Southern roots into my Seattle kitchen and\u003cbr\u003eshare everything my mom taught me, everything my grandmother taught\u003cbr\u003eher, and all of my inherited, long-nurtured love of soul food with the world.\u003cbr\u003eI was just three or four years old when my aunt Frances first brought\u003cbr\u003eme into the kitchen, plopped me on a stool, and let my chubby little baby\u003cbr\u003efingers dig into the flour, salt, and spices while she cooked. I patted the pork\u003cbr\u003echops through the breading, following her on how much I needed of each\u003cbr\u003eingredient, then handed them over to her to deep-fry. It was the first time\u003cbr\u003eI cooked soul food, but it certainly wasn’t the first time I ate it, and it was\u003cbr\u003eonly the beginning of my lifelong love of making the kind of food that sticks\u003cbr\u003eto your ribs and warms your heart.\u003cbr\u003e\u003cbr\u003eFrom the moment I could walk, I followed my mom along with her mom\u003cbr\u003eand sisters to the Parkside Nursing Home in Seattle’s Capitol Hill neighborhood,\u003cbr\u003ewhere they whipped up grand batches of macaroni and cheese,\u003cbr\u003emeatloaf, and gumbo for the residents, and I took the scraps they handed\u003cbr\u003eme and mimicked their actions, building my own pretend dishes in a corner\u003cbr\u003eof the commercial kitchen. It was probably illegal, and I know they wouldn’t\u003cbr\u003elet you do that kind of thing today, but there was nowhere else for me to go\u003cbr\u003ewhile they worked—and nowhere I loved to be more than making trouble at\u003cbr\u003etheir feet as the smells of soul food wafted around us.\u003cbr\u003e\u003cbr\u003eBy the time I was five, I stepped up to the stove to make real food, cooking\u003cbr\u003eup a big ol’ batch of my favorite spaghetti, and that became my dish.\u003cbr\u003eEveryone in the family has something they’re known for—my mom’s is her\u003cbr\u003epotato salad—that they always have to bring to family picnics and holiday\u003cbr\u003eparties. I still make my spaghetti just the same way, and it still brings the\u003cbr\u003esame Southern mentality to my Pacific Northwest kitchen, just like it did\u003cbr\u003ewhen I wasn’t even tall enough to stir the sauce without a little bit of help.\u003cbr\u003eBecause even though I was born and raised in Seattle, my cooking is\u003cbr\u003efirmly rooted in Baton Rouge, Louisiana. My grandma—my mom’s mom—and\u003cbr\u003eher husband, my grandfather, left Baton Rouge during the Great Migration\u003cbr\u003eand headed north for a better life, pregnant with the first of what would\u003cbr\u003ebe eighteen children. (Yeah, you read that right—eighteen kids. That’s why\u003cbr\u003eI’ve got so many aunts that made sure I knew how to cook!) My grandma\u003cbr\u003efound that better life in Seattle, where my mom was born the youngest of\u003cbr\u003ethe six girls, along with twelve brothers, and my grandmother took over as\u003cbr\u003ethe queen bee of an always-busy kitchen. When those kids grew up, they all\u003cbr\u003ehad a few kids of their own—that’s why I’m always known as Cousin Rosie—\u003cbr\u003eand she fed them too. She never lost her role as a Southern belle, whipping\u003cbr\u003eout Creole and Cajun cooking that fed her family’s heart and soul (and a lot\u003cbr\u003eof the neighbors too) and kept them remembering where they came from.\u003cbr\u003eWith a giant family like that, every gathering was an event. Sunday\u003cbr\u003esupper always drew a crowd, and there was never any shortage of hungry\u003cbr\u003emouths, so anyone who wanted to cook a dish was always welcome to\u003cbr\u003estep into the kitchen. But there was one day of the year that took even our\u003cbr\u003efamily’s big appetites beyond their wildest dreams.\u003cbr\u003e\u003cbr\u003eChristmas with my family was the biggest, most delicious celebration\u003cbr\u003eyou’ve ever seen. We would have a turkey, a ham, and a giant pot of gumbo\u003cbr\u003eon the table. There were collard greens, candied yams, and my mom’s\u003cbr\u003efamous potato salad, which might be the best ever—except for mine! There\u003cbr\u003ewere cornbread rolls and my grandma’s special fried chicken made with\u003cbr\u003ewaffle batter. But the best part was dessert. Or, rather, all the desserts.\u003cbr\u003eSee, my grandparents didn’t have much money, and they couldn’t possibly\u003cbr\u003eafford gifts for all those children, so the present was the Christmas dessert\u003cbr\u003etable. By the time the next generation rolled in—my cousins and me—the\u003cbr\u003etradition had solidified, and anything less than every dessert imaginable\u003cbr\u003ewould have let the crowd down. Buttermilk chocolate cake, sweet potato\u003cbr\u003epie, peach cobbler, pineapple upside-down cake, and tea cakes (those were\u003cbr\u003emy great-grandmother’s recipe—she wasn’t a great cook, but she made\u003cbr\u003ethese so well that nothing else mattered) all spilled over the top of a table\u003cbr\u003ein the living room. It was a sweet feast that seemed to have no end.\u003cbr\u003e\u003cbr\u003eMy beloved grandma died when I was only two, but I carry on her legacy\u003cbr\u003eas a cook in my kitchen and in my name: she was Rosa Mae, and I was named\u003cbr\u003eRosemary after her. Funny, the name Mayes actually came from my husband,\u003cbr\u003ethough! I grew up eating the recipes she’d passed on to her daughters and\u003cbr\u003ewas somehow the only kid in my generation that dared to step into the\u003cbr\u003ekitchen (though you better believe my cousins call me up when they need\u003cbr\u003ea taste of home). Her husband, my grandfather, cared for me and raised me\u003cbr\u003eon photos and stories of my namesake and the wonders that came from her\u003cbr\u003eoven and stove. There was never any question that I would follow in her\u003cbr\u003efootsteps, right into the kitchen.\u003cbr\u003e\u003cbr\u003eThe recipes were never written down, though, so by the time I grew up\u003cbr\u003eand tried to make all the dishes I’d heard of, I had only tidbits and lessons\u003cbr\u003epassed on by aunts and tastes nabbed at family reunions back in Baton\u003cbr\u003eRouge. So I started recording them, recreating each recipe, making them\u003cbr\u003eover and over in the kitchen until they matched my memory of them—and\u003cbr\u003ethe uncles and aunts all gave them the thumbs-up. Then I would share\u003cbr\u003ethem with my online audience.\u003cbr\u003e\u003cbr\u003eSee, I was lucky that pieces of all of these delicious Southern, Creole, and\u003cbr\u003eCajun recipes trickled down to me. You name it—gumbo, smothered chicken,\u003cbr\u003ecollard greens, sweet cornbread—I make it all. But at some point, I noticed\u003cbr\u003ethat a lot of my friends didn’t know their way around the kitchen. They never\u003cbr\u003epatted biscuit dough on the corner of the counter at the Parkside. They\u003cbr\u003eweren’t fortunate enough to get their grandmother’s oxtail recipes from\u003cbr\u003etheir mom or to learn to fry pork chops with their aunt Frances. So I became\u003cbr\u003ethe friend and cousin that everyone called for help—the Butterball-turkey\u003cbr\u003ehelpline for year-round soul food assistance, Cousin Rosie here to help.\u003cbr\u003eMeanwhile, around 2009, I was getting a bit burnt out with my work as a\u003cbr\u003epatient care technician and certified nursing assistant. I’d been at the same\u003cbr\u003eplace, doing end-of-life care for five years, and I was emotionally wrung out.\u003cbr\u003eI worked twelve hours a day, had a young son, and didn’t do much for myself.\u003cbr\u003e“You need a hobby,” my husband suggested. (He was right.) On my birthday,\u003cbr\u003eI was bored and he had to work. And so, in a move I had no idea how much\u003cbr\u003ewould change my life, I turned a camera on myself and started a video blog.\u003cbr\u003eAt first it was a mishmash of all things I was good at—an online diary peppered\u003cbr\u003ewith makeup tips and tutorials or long monologues about whatever\u003cbr\u003ewas on my mind. Then one day, I decided to record myself making dinner.\u003cbr\u003e\u003cbr\u003eI made fried chicken, macaroni and cheese, and peas. My brother came\u003cbr\u003eover (he’s always over if there’s fried chicken around) and recorded it on his\u003cbr\u003egirlfriend’s brand-new camera. When I posted it on my video channel at the\u003cbr\u003etime, it went nuts.\u003cbr\u003e\u003cbr\u003eIt all made perfect sense. There weren’t a lot of soul food blogs out\u003cbr\u003ethere—it was almost like soul food didn’t exist online. There were baking\u003cbr\u003eblogs everywhere, seventeen million different diet blogs, and all sorts of\u003cbr\u003eniches that were filled, but not this one. I knew that there had to be an\u003cbr\u003eaudience for authentic soul food recipes—and that first video proved it.\u003cbr\u003eI just needed to call on the lessons that my mom, her sisters, and—indirectly—\u003cbr\u003emy grandma had taught me, and I could put that all to good use.\u003cbr\u003e\u003cbr\u003eI created my blog and YouTube channel and focused on Southern and\u003cbr\u003esoul food. The first five years that I had them, I was juggling the blog and\u003cbr\u003echannel with my full-time job. But then big companies started looking for\u003cbr\u003emy videos, and people wanted to pay me for what I had created out of\u003cbr\u003emy love for my food roots. They saw what I was doing and knew it was a\u003cbr\u003eworthwhile investment. It was all a bit of fate mixed with luck, kind of a total\u003cbr\u003eaccident that changed my life.\u003cbr\u003e\u003cbr\u003eStill, I wasn’t going to complain about it—I was going to jump in with\u003cbr\u003eboth feet. In 2014 I decided to take a leap of faith and quit my full-time job\u003cbr\u003eto start blogging as a career. Since then I’ve gained a lot of online family\u003cbr\u003emembers via YouTube, my blog at IHeartRecipes.com, Facebook, Pinterest,\u003cbr\u003eand even Instagram. My family was big to start with, but my following\u003cbr\u003emakes even my seventeen aunts and uncles and their families look small\u003cbr\u003ein comparison.\u003cbr\u003e\u003cbr\u003eAnd that’s why I’m always Cousin Rosie—online and in person—and\u003cbr\u003eI’m still sharing old-fashioned, authentic soul food like my grandma made,\u003cbr\u003ealong with anything else that I can cook up. I find recipe inspiration everywhere\u003cbr\u003eand anywhere I go.\u003cbr\u003e\u003cbr\u003eI love to eat, so if I have something at a restaurant that I like, I want to\u003cbr\u003ere-create it at home—you’ll see favorites from places I grew up on, like the\u003cbr\u003eBlueberry Cornbread Waffles on page 23. Or when I’ve got a craving, I have\u003cbr\u003eto figure out what’s going to satisfy it (usually it involves one of my many\u003cbr\u003evariations on macaroni and cheese). I come up with a lot of ideas on my\u003cbr\u003eown, but also my subscribers and fans constantly email me or write to me\u003cbr\u003eon social media asking for recipes. I’m eager to please and want to make\u003cbr\u003esure that everybody is fed, just like my grandma did, so if there’s something\u003cbr\u003eI don’t have a recipe for yet, I just play around in the kitchen until I come up\u003cbr\u003ewith the perfect one. But I always put my Cousin Rosie spin on it—whether\u003cbr\u003ethat’s adding a Cajun or Creole touch to it, making it easier with modern\u003cbr\u003eappliances, or adding a totally unexpected ingredient, because I heart\u003cbr\u003e(creating) recipes!From the creator of I Heart Recipes","brand":"Sasquatch Books","offers":[{"title":"Default Title","offer_id":46302944067813,"sku":"NP9781632173096","price":27.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781632173096.jpg?v=1767729654","url":"https:\/\/k12savings.com\/products\/i-heart-soul-food-isbn-9781632173096","provider":"K12savings","version":"1.0","type":"link"}