B. Smith enjoys extraordinary success in the publishing world. Her initial publication was a quarterly newsletter that included recipes and lifestyle information that attempted to capture the style of a B.Smith restaurant. These newsletters later evolved into B. Smith’s first book, B. Smith’s Entertaining and Cooking for Friends. Published in 1995 by Artisan Publishing, the book advises readers on various methods of entertaining for business or pleasure. Unprecedented demand resulted in a second printing of the book after it was on the market for only eight weeks.
In October 1999, B. Smith released her second book Rituals and Celebrations B. Smith Rituals & Celebrations published by Random House simultaneously with release of the magazine B. Smith Style. This uniquely creative composition of various rituals and celebrations provide readers with a historical perspective, original recipe suggestions, and other festive information. Rituals and Celebrations was nominated for a James Beard Award, won a literary award from the American Library Association and was recognized by Food and Wine Magazine “Best of the Best” Book Award in 1999.
With B. Smith Cooks Southern-Style, Barbara focuses solely on the food — no table settings, no party plans — and gives readers more than 200 recipes and tales from her incomparable career. Readers and cooks will be surprised: for a skinny girl, she knows her way around cornbread, fritters, and pain perdu. She also knows and passes on lots of tips and strategies for bringing down the calorie count without losing flavor.
From Cajun and Creole to Soul Food and beyond — including some of the many ways to use smoked pig — Barbara treats the home cook to a mouthwatering tour of Southern cuisine. Crave the classic Southern white meat? Barbara gives Catfish Fingers a tweak with a Guinness-flavored tartar sauce. Many iconic dishes of the American South are here — Frogmore Stew, Jambalaya, Kentucky Burgoo, and Étouffée, along with updated versions of old favorites such as Vegetarian Étouffée, Chocolate Chip Dessert Sliders, and Bananas Foster converted into a sundae. Barbara even gives up the recipe for Swamp Thang, a riff on favorite Southern flavors and a perennial selection at her restaurants.
As The New York Times Magazine noted, “B. Smith’s goal is to get you looking good and having fun.” And with dishes such as Root Beer Barbecued Pulled Pork, Collard Greens Slaw, and Coconut-Pecan Cupcakes, how could you not have fun?