Books by Alexander Smalls

Alexander Smalls is a renowned chef, restaurateur, and author known for his innovative approach to Southern cuisine. With a background in opera and culinary arts, Smalls has blended his passions to create unique and flavorful dishes that celebrate the rich traditions of the South.

One of his most notable works is the cookbook "Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day," which he co-authored with JJ Johnson. The book showcases the fusion of African, Asian, and American flavors, reflecting Smalls' diverse culinary influences.

Smalls' literary style is characterized by a deep appreciation for history, culture, and tradition, which he weaves into his recipes and stories. His contributions to literature have had a significant impact on the culinary world, inspiring chefs and home cooks alike to explore new flavors and techniques.

Overall, Alexander Smalls is a trailblazer in the world of Southern cuisine, bringing a fresh perspective and creative flair to traditional dishes. His work continues to influence and inspire the next generation of chefs and food enthusiasts.