The Southern Soul Food Cookbook

187 soul food dishes, finally written down.

Dishes and the methods behind them, with the times and temperatures, so it tastes like it is supposed to.

$37 ~~$228~~value

927 pages, 187 dishes. About 20 cents a dish.

Buy Now · $37

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Times and temperatures
Instant PDF and EPUB
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From Backyard Reggie, the channel

See inside

Real pages from the finished book

927 pages, 187 entries, PDF + EPUB. Tap a page to read it full size.

A page from inside the book — Page 19: The Cooked-Pound Method, which turns a shelf price into what meat really costs per cooked pound, in three steps.

Another page from inside the book — Page 93: Collard Greens, The Master Method. Three hours, one bare simmer, and a liquid built before the leaves go in.

A third page from inside the book — Page 892: Appendix A, the USDA safe temperatures for meat, poultry, fish and leftovers, with the three numbers to remember.

What's inside

Sixteen parts, 187 entries

Every entry stands on its own and points to the ones beside it, so you can open the book anywhere and cook from that page.

The Meat Case. 18 entries on oxtails, beef shank, neck bones, smoked turkey, ham hocks and salt pork. What each one costs per cooked pound once the bone and the shrink come out, what stands in for what, and how to buy it without being talked into the expensive version of the same thing.18
Greens, Complete. 16 entries on collard, mustard, turnip, kale, cabbage and mixed pots, from the sink to the freezer, built on the one instruction that changes everything: braise, do not boil.93
Smothering and Gravy. 13 entries on the method that holds this whole cuisine together. Brown it hard, build the gravy in the same pan out of the fond the browning left behind, then let it go low and covered. Includes the thickening table and what each colour of roux costs you.179
Baking the Sides. 13 entries: mac and cheese both ways, the custard version and the roux version, cornbread and the argument it starts, dressing that is not stuffing, biscuits and rolls, and the pan math for feeding twenty.392
The Holiday Table. 10 entries for the two days of the year when everything has to work at once. A timeline that starts six days out, the how-much-to-cook chart, the turkey and its thaw math, and what to do when dinner is running an hour late.487
Appliance Conversions. 12 entries on moving a method between the stove, the crockpot, the pressure cooker and the oven, starting with the conversion master table and the four rules that adjust the times. Not new recipes: the same recipes on the equipment you own.579

Find a dish

Find a dish from the videos

Cooked along on the channel and want the page? These are the video dishes that are in the book, with the entry and the page number.

OxtailsOxtail: The Cut That Changed Price Brackets · Picking Oxtails at the Market · Instant Pot OxtailsPages 31, 39, 606
Collard greensCollard Greens: The Master MethodPage 93
Pot liquorPot LiquorPage 145
Turkey wingsSmothered Turkey WingsPage 203
Smothered chicken and gravySmothered Chicken · Gravy From ScratchPages 208, 187
Beef neck bonesBeef Neck BonesPage 42
Beef shanksBeef Shank: The Substitution Most People Have Not TriedPage 50
Red beans and riceRed Beans and Rice, and the MondayPage 250
Mac and cheeseBaked Macaroni and Cheese: The Master EntryPage 392
CornbreadCornbread: The Master EntryPage 398
Candied yamsCandied YamsPage 302
Fried chickenFried Chicken: The Master Entry · Pan Frying Versus Deep FryingPages 348, 366
Fried whiting and the fish fryFried Catfish and Whiting · The Fish Fry as an EventPages 372, 556
Salmon pattiesSalmon Croquettes: The Master EntryPage 795
Sunday dinnerThe Sunday Dinner Sequence: The Master EntryPage 449
Ribs without foilRibs on a Kettle, and the Soul Food FinishPage 544
Philly-style cheesesteak (the Harlem version)The Harlem Cheesesteak on CornbreadPage 863
Chicken and wafflesChicken and WafflesPage 869
Chicken backsChicken Backs: Dry-Rested and SmotheredPage 875
Chicken ramenChicken Ramen the Channel's WayPage 880
Chili Frito pieChili Frito PiePage 886

Only dishes that are in the book are listed. A few videos cover dishes that are not in this edition, so check this list before you buy.

From the channel

What people say under the videos

I absolutely love how you go into detail explaining why things are done in order to achieve great soul food

Brenda B.YouTube comment

Good job young man. I'm 80 yrs. old, from the south and that is exactly how I cook mine. Bless you.

Gloria J.YouTube comment

I love your quiet gentle explanation. Great informative video.

Rachel J.YouTube comment

I'm 65 Detroit MI born and raised. Family from Alabama and this is how my mom taught me…

William F.YouTube comment

Comments left under Backyard Reggie's YouTube videos, quoted as they were written. Nobody quoted here has read the book.

What you get

Everything you get for $37

One payment, and all of it downloads at once. Beside each part is what that part costs when you buy it the usual way, from a class or off a shelf.

The full cookbook, as a PDF. Every part, every table and every chart, searchable on a phone and printable at home. A print Southern cookbook goes for about $40 at a bookshop, and it is a fraction of this size.$40927 pages
The same book as an EPUB. The text reflows for a phone or an e-reader, so it stays readable one-handed at the stove. No extra charge and no second download to hunt for.EPUB included
The meat, the greens and the gravy. Oxtails, shank, neck bones and hocks, every green in the pot, and the browning and smothering method underneath all of it. A hands-on soul food class runs $99 a seat and gets you through one dinner in an evening.$9947 entries
The sides and the holiday table. Mac and cheese both ways, cornbread, dressing, the pan math for feeding twenty, and a timeline that starts six days out. In-store cooking classes start at $89 a seat and teach you one menu.$8923 entries
The appliance conversions. The Conversion Master Table, plus the entries that move any method to a crockpot, a pressure cooker or the oven.12 entries

Bought as classes and print, that is $228

$99 for a hands-on soul food class, $89 for an in-store cooking class, and $40 for a print Southern cookbook at a bookshop. Real prices, checked August 2026. The EPUB is not counted.

You pay $37one-time payment

927 pages and 187 dishes for $37. That is about 20 cents a dish, paid once.

Buy Now · $37

Digital PDF + EPUB · nothing is mailed

🔒 Instant download after checkout, both formats

30-day refund, keep the files

Nobody has to drive to a class, and nothing here expires. $37 once, less than one takeout dinner for two, and there is no subscription and nothing else you have to buy.

How it works

From paying to cooking

You pay$37, once, through Stripe, the same checkout the big stores use. I never see your card number.
The book opensOn the very next screen, about thirty seconds later. Phone, tablet or computer, PDF and EPUB both.
It stays in your emailThe same link goes to your inbox, so you can open it again any Sunday you cook. Nothing ships, and there is no account to make.

30-day
refund
policy

30-day guarantee

Thirty days, my word on it. Read it, cook from it, and if it is not what you hoped, email ytamano.corp@gmail.com and every dollar comes back. No forms, no questions. You keep the files either way. I would rather that than have you feel taken.

Questions

Questions, answered honestly

Is this a printed book you mail me?

No, nothing ships. It is a file in two formats: PDF for the charts and for printing, EPUB for a phone or e-reader. Both open about thirty seconds after you pay, and the same link goes to your email so you can never lose it.

Do I need special equipment?

No. The core of the book is a heavy pot, a skillet and an oven. Part 12 is 12 entries on doing the same methods in a crockpot, a pressure cooker or the oven instead, because that is what people asked for most, and every method that genuinely does not convert is named as one that does not.

Is this a subscription? Will you charge my card again?

No. It is $37, one payment, and there is no account to make. On the payment page you can add the $10 Soul Food Cheat Sheets if you want them. Nothing is added unless you add it.

My family does it differently. Is the book going to tell me I am wrong?

No. Where families genuinely disagree, the book puts both ways on the page and says what each one does, rather than picking a side quietly. Mac and cheese gets the custard version and the roux version. The sugar in the cornbread gets its own entry that lays out both camps and lets you decide. Your grandmother's pot is not on trial here. The book is there so the way you already do it can be written down with numbers next to it.

What if I don't like it?

Email ytamano.corp@gmail.com within 30 days and every dollar comes back. You keep the files. There is nothing to send back and no form to fill in.

Who wrote it

A note from Backyard Reggie

Most of this food was never written down. It was watched, and copied, and carried, and a lot of it left with the people who knew it. So I wrote it down. Every number in this book got checked before it went into the book: the amounts, the times, the temperatures, the yields and the cost math come from the sources listed in the References, USDA FSIS and the state extension services among them, and where families genuinely cook it differently, the book says so instead of picking a side quietly. It is 187 entries across 16 parts, and it replaces nothing. There was never a product on this channel before this one.

Southern soul food cooked at home: the cheap cuts, the long pots, the Sunday dinner. The YouTube channel this book was written from.

Backyard Reggie on YouTube

The Southern Soul Food Cookbook · 927 pages · $37, one-time payment

Buy Now · $37

Digital PDF + EPUB · nothing is mailed

Paid safely through Stripe. Your card statement will say LINK.COM* EVERYDAY DIG

🔒 Instant download after checkout, both formats

30-day refund, keep the files