New York; London: Award Books; Tandem Books, 1970.
Mass market paperback (17.5 x 11 cm.), 158,  pages. All edges yellow. FIRST EDITION (a paperback original). "Soul is everything that happens in the black experience. Soul food is part of that experience. It's unique, succulent, stick-to-the-ribs style of cooking that was created by slaves in the Old South – culinary genius sparked by necessity." Toni Tipton-Martin, in her marvelous work The Jemima Code, describes Lee as a native of Louisiana who cooked in Creole kitchens from Natchez to Mobile, and from New Orleans and Charleston, and his recipes reflect that pedigree. With high school ex-libris stamp to interior wrapper panel, and a corresponding, small ink, "eight" to bottom edge, otherwise very near fine in color-printed wrappers. [Tipton-Martin, page 100].