Grove Press is a hardcover and paperback imprint of Grove Atlantic, Inc. Grove Press was founded on Grove Street in New York’s Greenwich Village in 1947. But its true beginning came in 1951 when twenty-eight-year-old Barney Rossett, Jr. bought the company and turned it into one of the most influential publishers of the 1950s, 60s, and 70s. From the outset, Rossett took chances: Grove published many of the Beats including William S. Burroughs, Jack Kerouac, and Allen Ginsberg. In addition, Grove Press became the preeminent publisher of twentieth-century drama in America, publishing the work of Samuel Beckett (Nobel Prize for Literature 1969), Bertold Brecht, Eugene Ionesco, David Mamet (Pulitzer Prize for Drama 1984), Harold Pinter (Nobel Prize for Literature 2005), Tom Stoppard, and many more. The press also introduced to American audiences the work of international authors such as Jorge Luis Borges, Mikhail Bulgakov, Marguerite Duras, Jean Genet, Pablo Neruda, Octavio Paz (Nobel Prize for Literature 1990), Kenzaburo Oe (Nobel Prize for Literature 1994), Elfriede Jelinek (Nobel Prize for Literature 2004), Alain Robbe-Grillet, and Juan Rulfo. In the late 1950s and early 1960s, Barney Rossett challenged the obscenity laws by publishing D. H. Lawrence’s Lady Chatterley’s Lover and then Henry Miller’s Tropic of Cancer. His landmark court victories changed the American cultural landscape. Grove Press went on to publish literary erotic classics like The Story of O and ground-breaking gay fiction like John Rechy’s City of Night, as well as the works of the Marquis de Sade. On the political front, Grove Press published classics that include Franz Fanon’s The Wretched of the Earth, The Autobiography of Malcolm X, and Che Guevara’s The Bolivian Diary, among many other titles. In 1986, Barney Rosset sold the company and the press became part of Grove Weidenfeld. In 1993 that company was merged with Atlantic Monthly Press to form Grove Atlantic, Inc.

Since 1993, Grove Press has been both a hardcover and paperback imprint of Grove Atlantic publishing fiction, drama, poetry, literature in translation, and general nonfiction. Authors and titles include Jon Lee Anderson’s Che Guevara: A Revolutionary Life, Robert Olen Butler’s A Good Scent from a Strange Mountain (Pulitzer Prize for Literature 1993), Kiran Desai’s Inheritance of Loss (Man Booker Prize 2006), Richard Flanagan’s Gould’s Book of Fish (Commonwealth Prize 2002), Ismail Kadare’s The Siege, Jerzy Kosinski’s Steps (National Book Award 1969), Jacqueline Susann’s Valley of the Dolls, Nick McDonell’s Twelve, Catherine Millet’s The Sexual Life of Catherine M., Pascal Mercier’s Night Train to Lisbon, Kay Ryan (Poet Laureate of the United States 2008/9) as well as Antonio Lobo Antunes, Will Self, Barry Hannah, Terry Southern, and many others.

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Lions by Bonnie Nadzam
Lions

“A truly American fairytale. . . .
on love, loyalty, and ambition.”
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“[A] story of haunted histories and broken promises.”
—O, The Oprah Magazine, a "Must-Read Book of the Summer"

“Masterfully crafted and pitch perfect.”—Chris Abani

“Mesmerizing.”
—Publishers Weekly
Forty Thieves by Thomas Perry
Matterhorn by Karl Marlantes
 
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Soul Food is the cookingest of soul food cookbooks . . . . One of the most appealing aspects of African-American cooking is its strong sense of kitchen solidarity. Black women respect good cooks and give generous credit when using their recipes. The pages of this book are crowded with such women . . . all of them cooking up a storm. The kitchen ranges from the Deep South to inner city Philadelphia, and from Dot Ferguson’s genuine ash cake—baked right in fireplace—to Aunt Peacie’s apple cobbler—made with bits of pie crust put right into the filling. Kin and community join in to make this the soul food cookbook.”—Cook Book: The Food Book Review for Cooks Who Read
Soul Food
Classic Cuisine from the Deep South
By Sheila Ferguson
Grove Press
978-0-8021-3283-3 • $15.00 • Paperback • Dec. 1992
Cooking
“Soul food is just what the name implies. It is soulfully cooked food . . . good for your ever-loving soul . . . the shur-‘nuf kinda down-home cookin’ that I grew up on,” writes Sheila Ferguson. Abundant in flavor and variety—ranging from classics such as barbecued spare ribs, fried chicken, cornbread, and collard greens to less well known but equally sumptuous recipes such as sweet potato biscuits, grits soufflé, and wild fox grape wine—soul food is a truly American cuisine, originated in the deep South by slaves and later shaped and expanded by the rich diversity of African-American culture.

In a book brimming with humor and vibrant personality, Sheila Ferguson presents 200 mouth-watering recipes, many of them part of her own family heritage. She explains the blend of African, Cajun, Creole, and other influences—such as gumbo and jambalaya—behind their enticing flavors, describing the meals of the slave quarters and elegant plantation houses and, along the way, passing on family anecdotes and kitchen secrets handed down from generation to generation.

Some recipes, such as cornmeal griddlecakes, pigs’ feet, smothered okra and tomatoes, or brown suga’ pound cake, are old-fashioned country favorites. Others, such as sautéed scallops, vegetables seasoned with smoked turkey, and roast pheasant with wild rice stuffin’, are well suited to today’s more sophisticated palates. All are clearly explained, with an emphasis on the important details of preparation and ways to vary recipes to your own tastes. Through them you learn to use all of your senses in the style of the great soul food chefs, working by touch, taste, sight, smell, and even sound.

But this is much more than a collection of recipes. Each dish is introduced by a brief narrative, written in Sheila Ferguson’s distinctive, eloquent cadence. And the book is prefaced by a glossary and general introduction that explains how the cuisine we know today evolved. Old family photographs and a series of stunning, set-piece color shots lovingly evoke the spirit of soul food and illustrate fifty of the book’s delicious dishes.

This classic cookbook, embracing one of America’s richest regional cuisines, provides a rare combination of exciting, appetizing recipes and compelling reading to delight the soul of cooks and food-lovers everywhere.

Cheese and Sausage Grits Casserole

Serves 8

This is one mean casserole. You may wish to add a little salt, pepper, and paprika. I’ve purposely left them out because everything really depends on the spiciness of the sausage, and your own tastebuds.

1 lb (500 g) ready-made sausage meat

1 cup (7 oz, 200 g) uncooked grits

4 cups (1 ¾ pints, 1l) lightly salted water

1 cup (4 oz, 120 g) grated cheddar cheese

½ cup (4 oz, 120g) butter

2 large eggs, slightly beaten

½ cup (4 fl oz, 120 ml) milk

1 small clove of garlic, minced

Form the sausage meat into patties and fry it up crisp and golden brown. Be sure you pour off all of the excess fat as you’re frying. Drain your patties on paper towels, then crumble them up in a bowl. Preheat your oven to 350°F (180°C, gas 4).

While you’re doing all this your grits can be cooking. You’ve got to boil them up in the salted water for about 5 minutes, exactly as it states on the box. When they thicken up to the consistency of porridge remove them from the heat and stir in grated cheddar. Cover and let them stand for a couple of minutes. Now stir in your butter, eggs, milk, and garlic until well blended. Stir in your sausage meat. Taste and adjust your seasonings.

Pour into a well buttered 1-1/2 quart (1.5 l) baking dish and bake in your oven for 1 hour or until lightly browned and bubbling.

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