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Here is a collection of representative authentic soul food dishes for those who want the real thing. Most of the recipes were learned by the author from her grandmother, Frances Fleming Hunter, a cook whose cafe was in the little Mississippi town of Hollandale.

Kathy Starr compiled these recipes as a tribute to her grandmother, whom she remembers amid big pots of greens and vegetables that were bubbling on the stove as she stirred up the cornbread.

-Hunger, - she says, -was something the black family had to conquer, and it was a must that simple foods make a delicious meal. My grandma,...

In January, I started the practice of keeping a journal of my daily devotions, inspirational insights, dreams and activities on the farm. It evolved into the daily devotion book here. There were mountains to climb and the valley of the shadow of death to walk with many experiences and particular studies recorded throughout the year.

This cookbook, with integrated brief essays, was a regional bestseller for the University Press of Mississippi when it was published in 1989. Republished now with a new introduction, the book collects a fine black cook's recipes from a hard-scrabble heritage of surviving and enduring while rejoicing in the family ties that bind. The foods that Kathy Starr describes rise from the common experiences of Deep South blacks, who established a distinctive style of cooking, often with make-do ingredients. Its "soul," the author confides, comes from the art of simmering. Its heritage is preserved here...