“Chef Todd has always put his heart and soul into every dish he prepares. In this beautifully written book, he takes us on an expansive culinary journey that gets to the root of Afro cuisine.” — Erika Council, owner of Bomb Biscuit Co. in Atlanta and author of Still We Rise: A Love Letter to the Southern Biscuit with Over 70 Sweet and Savory Recipes “Journey through generations of roots, celebrated through traditional cooking techniques and cherished recipes that celebrate the heart and ignite our spirit. These soul-nourishing recipes will help you elevate your culinary skills and create cherished memories.” — Nyesha Arrington, chef, Native by Nyesha, Terminal 3 at LAX “Chef Todd Richards has been a mentor to many professional chefs, and his books teach home cooks imaginative ways to use traditional ingredients. With this new cookbook, he is mentoring yet again with more incredible recipes and tips.” — Greg Collier, chef and owner of Leah & Louise in Charlotte, North Carolina “Chef Todd’s first book, Soul, was the first brushstroke in a thirty-year conversation he and I have had since we started working together in the early nineties. This second book broadens our late-night conversations in a global context.” — Duane Nutter, owner of Southern National in Atlanta and six-time James Beard nominee

“Chef Todd has always put his heart and soul into every dish he prepares. In this beautifully written book, he takes us on an expansive culinary journey that gets to the root of Afro cuisine.” — Erika Council, owner of Bomb Biscuit Co. in Atlanta and author of Still We Rise: A Love Letter to the Southern Biscuit with Over 70 Sweet and Savory Recipes “Journey through generations of roots, celebrated through traditional cooking techniques and cherished recipes that celebrate the heart and ignite our spirit. These soul-nourishing recipes will help you elevate your culinary skills and create cherished memories.” — Nyesha Arrington, chef, Native by Nyesha, Terminal 3 at LAX “Chef Todd Richards has been a mentor to many professional chefs, and his books teach home cooks imaginative ways to use traditional ingredients. With this new cookbook, he is mentoring yet again with more incredible recipes and tips.” — Greg Collier, chef and owner of Leah & Louise in Charlotte, North Carolina “Chef Todd’s first book, Soul, was the first brushstroke in a thirty-year conversation he and I have had since we started working together in the early nineties. This second book broadens our late-night conversations in a global context.” — Duane Nutter, owner of Southern National in Atlanta and six-time James Beard nominee

Chef Todd Richards is the culinary director of Jackmont Hospitality where he has overseen the development of chef-driven restaurant concepts such as One Flew South and Chicken+Beer in airports from LAX to Hartsfield-Atlanta. His 2019 book Soul was an IACP Cookbook Award winner. He gained the attention of critics and foodies alike when he helmed the kitchens at The Shed at Glenwood, the Pig and the Pearl, Rolling Bones Barbecue, White Oak Kitchen and Cocktails, the Four Seasons Hotel, the Ritz-Carlton, and the Oakroom at the Seelbach Hotel, which garnered the prestigious AAA 5 Diamond Award for restaurant excellence during his tenure. A native of Chicago, he has called Atlanta home since the early 1990s. Amy Paige Condon has co-written three bestselling cookbooks: The Back in the Day Bakery Cookbook, Wiley’s Championship BBQ, and Bress ‘n’ Nyam: Gullah-Geechee Recipes from a Sixth-generation Farmer. She also is the author of the biography A Nervous Man Shouldn’t Be Here in the First Place: The Life of Bill Baggs, about one of the most influential newspaper editors of the twentieth century that almost no one has heard of. Amy founded the Refinery Writing Studio in 2017 to help aspiring and establish writers develop their storytelling skills. She lives in Savannah, Georgia with her husband, three rescue dogs, and a pig named Gus.