Vivian Howard’s first cookbook, Deep Run Roots, is a comprehensive record of modern Southern cooking that catalogs the history of North Carolina’s foodways and offers delicious new interpretations of its staple ingredients. Until now, much of our conversation about Southern cooking has been limited to the cuisine of its port cities and Appalachia. Here, Vivian tells the story of the extraordinary food you’ll find in between the ocean and the mountains, starting with the frugal farmers who work North Carolina’s coastal plains. With tradition as her starting point, Vivian explores the ingredients that people in Deep Run have cooked around for generations. They are the same ingredients she exalts on her menus at Chef and the Farmer, and have become characters in her life. The result is a collection of stories and dishes that are rooted in history, yet call out to the rest of the world—an intimate cookbook that is deeply personal and incredibly alive.

Ticket includes a copy of the cookbook, a spot in the signing line, a sandwich and a beverage.