Cookbooks American Southern

Cookbooks American Southern

Southern Living Cook Off Cookbook 2004 by Southern Living magazine

The results are in and, honey, are they tasty! Four hundred recipes were selected from over 34,000 entries for this first-ever collection of dishes from the Southern Living Cook-Off, the largest annual recipe contest in America. Besides the tantalizing recipes, cooks will love behind the scenes photos and stories, notes from the judges, and interviews with grand prize winners. A special chapter on How to Create a Winning Recipe reveals how to make your recipe stand out from the rest of the competition. Who are the ultimate winners in the Southern Living Cook-Off? Everyone lucky enough to get their hands on this first-of-its-kind edition.

Thirty Years at the Mansion by Ashley & Huber

Recipes, recollections and photos from the Arkansas Governor's Mansion, including President Clinton's favorites.

Not Afraid of Flavor by Barker, Ben and Karen

New in Paper! From spectacular soups to inventive updates of classic American desserts, this beautifully illustrated book features more than 125 exciting recipes from Magnolia Grill. While not strictly Southern, many of the dishes display a Southern sensibilityâ€”making creative use of regional ingredients or offering a new twist on a familiar favorite. Clear, detailed directions encourage readers to try such fearless creations as okra rellenos, spicy green tomato soup with crab and country ham, pan-roasted duck breast with sun-dried cherry conserve, striped bass with oyster stew, wild mushroom bread pudding, brown sugar pear poundcake, and Jack Daniels vanilla ice cream.

Not Afraid of Flavor by Barker, Ben and Karen

From spectacular soups to inventive updates of classic American desserts, this beautifully illustrated book features more than 125 exciting recipes from Magnolia Grill. While not strictly Southern, many of the dishes display a Southern sensibilityâ€”making creative use of regional ingredients or offering a new twist on a familiar favorite. Clear, detailed directions encourage readers to try such fearless creations as okra rellenos, spicy green tomato soup with crab and country ham, pan-roasted duck breast with sun-dried cherry conserve, striped bass with oyster stew, wild mushroom bread pudding, brown sugar pear poundcake, and Jack Daniels vanilla ice cream.

Noodling for Flatheads by Bilger, Burkhard

In the tradition of John McPhee and Bill Bryson, a superbly crafted journey into the oddly fascinating subcultures of the American Southâ€“from frog-farming and cockfighting to moonshining and dining on squirrel brains.

Marion Brown's Southern Cook Book by Brown

Classic! One of most popular regional cookbooks ever offers nearly 1,000 recipes, both treasured old as well as important newer ones, from the South's finest home, hotel & restaurant kitchens. 489 pgs. Paper (List 19.95)

Sweet Potato Queens' Big-Ass Cookbook by Browne, Jill Conner

Well, if you want to be a Sweet Potato Queen, it's not enough to talk the talk and walk the walk, you also gotta eat the eats. And that's why Boss Jill has generously decided to share her finest Sweet Potato Queen recipes with women at large (so to speak). There's Jill's Chocolate Stuff, for instance, which Queen Wannabees will recall from The Sweet Potato Queens' Book of Love. And Pig Candy, which involves bacon, brown sugar, and, in a nod to culinary sophistication, chopped pecans (which Jill promises you can't imagine the goodness of). Plus, lots more laugh-out-loud anecdotes from Jill about the events that inspire the recipes as well as stuff like the annual Mal's St. Paddy's Parade (have you been?), Jill's adventures in mothering, how she stumbled upon true love, and, as promised, sound financial planning. Tip number one: marry well. With The Sweet Potato Queens' Big-Ass Cookbook (And Financial Planner), any woman can be a sequined stunner, and MAYBE even a Wannabe Wannabe Queen.

Sunset Farms Cookbook by Bumgarner, Rubye

Sale! Delectable & varied recipes, nostalgia & folksy wisdom from a western North Carolina inn. 226 pgs. Hard

Down-Home Wholesome by Carter, Danella

Food that's good for your body and soul. Savory chicken pot pie. Creamy macaroni and cheese. Strawberry shortcake and peach cobbler. These tempting foods are usually high in fat and cholesterol, but the author reinvents the cuisine without sacrificing a bit a taste. Sprinkled with a dash of history and a pinch of humor, and the author's reminiscences of three generations of cooks, this innovative cookbook highlights regional cuisines of the American South.

Gracious Table by Caselton

CASELTON

Craig Claiborne's Southern Cooking by Claiborne, Craig

Beard Award! Personal collection of both traditional foods & new creations from great southern chefs. Over 300 recipes.

Charleston Party Receipts by Conway

Conway. Quintessential Southern hospitality in 300 wide-ranging, festive recipes, from nibblers & sweets to hot buffet dishes. Illus. 201 pgs. Spiral

Mama Dip's Kitchen by Council, Mildred

For nearly 25 years, Mildred Councilâ€”better known by her nickname, Mama Dipâ€”has nourished thousands of hungry folks in Chapel Hill, North Carolina. Her restaurant, Mama Dip's Kitchen, is a much-loved community institution that has gained loyal fans and customers from all walks of life, from New York Times food writer Craig Claiborne to former Tar Heel basketball player Michael Jordan. This book showcases the same down-home, wholesome, everyday southern cooking for which its namesake restaurant is celebrated. The book features more than 250 recipes for such favorites as Old Fashioned Chicken Pie, Country-Style Pork Chops, Sweet Potatoes, Fresh Corn Casserole, Poundcake and Banana Pudding. Chapters cover breads and breakfast dishes; poultry, fish and seafood; beef, pork and lamb; vegetables and salads; and desserts, beverages and party dishes.

Miss Mary's Down-Home Cooking, Reissue by Dalsass, Diana

This is mouth-watering, authentic Southern cooking at its best, courtesy of Miss Mary Bobo, whose boarding house down-home dishes have made her justly famous. For 80 years, anyone lucky enough to pass through tiny Lynchburg, Tennessee, could taste her appetizing, remarkably economical, and easy-to-fix meals. The recipes were passed from mother to daughter, and now 120 of them are here so anyone can prepare them right at home. Whip up traditional, finger-licking favorites such as Skillet Corn Bread, rich and hearty Country Fried Steak with Buttermilk Gravy, and fresh and luscious Peach Cobbler. Make classic Southern specialties: Hush Puppies, Hoppin' John (spiced up black-eyed peas, ham hocks, and rice, only eaten on New Year's Day), and the most delicately crisp Fried Chicken ever. There are flaky biscuits; wonderful gelatin molds; holiday treats; and to-die-for desserts, including a spectacular, incomparable four-layer Fresh Coconut Cake. Plus: a look at Miss Mary's personal story.

Lady & Sons Savannah Country Cookbook by Deen, Paul H.

Famed restaurant's wonderfully friendly book is packed with quick and easy recipes for much-loved Southern standards.

Lady and Sons Box Set by Deen, Paula

Two culinary classics by Paula Deen--star of Food Network's Paula's Home Cooking and one of the South's most celebrated chefs--now in a specially priced boxed set. The Lady & Son's Savannah Country Cookbook and The Lady & Son's, Too! I tell Savannah-bound friends that if they want a short course in the meaning of Southern cooking--the flavors, the ambience, indeed the very heart of Southern cooking--they should drop in at The Lady & Sons (restaurant). --John, Berendt, author of Midnight in the Garden of Good and Evil

Lady & Sons, Too! by Deen, Paula H.

Here's a brand-new collection of recipes from Paula Deen, owner of Savannah's Lady & Son restaurant and one of QVC's all-time bestselling cookbook authors. In addition to featuring 315 new Southern recipes, this book has thirty-two more helpful kitchen hints from The Lady and a whole new chapter featuring introductions and recipes from some of Paula's friends in Savannah, including three recipes from John Berendt's mother! A tempting addition to any cookbook collection, or a great gift.

Dupree's Great Meals For Busy Days by Dupree, Natha

170+ delicious recipes from TV series.

Savoring Savannah by Dupree, Nathalie

Georgia, a place bursting with charm, eccentricity (think Midnight in the Garden of Good and Evil), inimitable beautyâ€”and heavenly victuals. Savoring Savannah is the first book to bring together the unique character of Savannah cuisine through the creations of her leading chefs. Featuring five chefs, all with regional name recognition, whose styles range from traditional Savannah cooking to New Southern cuisine, Savoring Savannah takes Southern cooking beyond just grits and greens to a new level of creativity. These chefs place their own delectable twist on Southern food, updating many Low Country ingredients and dishes while introducing us to the places and people that make Savannah what it is. Each chef contributes two feast menus, complete with all the recipes and lore youâ€™ll need to make the taste of Savannah a moveable feast. â€¢ Featured chefs include Elizabeth Terry, Susan Mason, Bernard McDonough, Joe Randall, and George Spriggs. â€¢ Feast menus include Afternoon Picnic at Bonaventure Cemetery, Plantation Dinner at the Ford Plantation, and Ladies Bridge Club Luncheon. Nathalie Dupree, a James Beard Awardâ€“winning cookbook author, is considered the founder of the New Southern Cooking movement. Martha Nesbitt teaches cooking classes at Armstrong Atlantic State University and writes a monthly food feature for Savannah magazine.

Savoring Savannah by Dupree, Nathalie

New in Paper! Georgia, a place bursting with charm, eccentricity (think Midnight in the Garden of Good and Evil), inimitable beautyâ€”and heavenly victuals. Savoring Savannah is the first book to bring together the unique character of Savannah cuisine through the creations of her leading chefs. Featuring five chefs, all with regional name recognition, whose styles range from traditional Savannah cooking to New Southern cuisine, Savoring Savannah takes Southern cooking beyond just grits and greens to a new level of creativity. These chefs place their own delectable twist on Southern food, updating many Low Country ingredients and dishes while introducing us to the places and people that make Savannah what it is. Each chef contributes two feast menus, complete with all the recipes and lore youâ€™ll need to make the taste of Savannah a moveable feast. â€¢ Featured chefs include Elizabeth Terry, Susan Mason, Bernard McDonough, Joe Randall, and George Spriggs. â€¢ Feast menus include Afternoon Picnic at Bonaventure Cemetery, Plantation Dinner at the Ford Plantation, and Ladies Bridge Club Luncheon. Nathalie Dupree, a James Beard Awardâ€“winning cookbook author, is considered the founder of the New Southern Cooking movement. Martha Nesbitt teaches cooking classes at Armstrong Atlantic State University and writes a monthly food feature for Savannah magazine.

A Gracious Plenty by Edge, John T.; Rolfes, Ellen; and Southern Culture

A beautiful book, featuring hundreds of classic recipes, that captures the essence of Southern foodways. The more than 400 recipes- culled from community cookbooks representing a diversity of geographical and social influences- are only the first layer in this richly textured work.

A Gracious Plenty by Edge, John T.; Rolfes, Ellen; and Southern Culture

What Mrs. Fisher Knows About Old Southern Cooking by Fisher, Abby

Considered to be the oldest African-American cookbook published in America, this collection of 160 recipes by a former slave from Alabama was originally published in San Francisco in 1881. Notes by Karen Hess.

Cooking with Faith by Ford, Faith and Clark, Melissa

You wouldn't know it by looking at her, but Faith Ford loves to eat--about as much as she loves to cook. Growing up in Pineville, Louisiana, Faith learned from her mother and grandmother the ins and outs of preparing the great Southern classics: Smothered Chicken, Smoky Beef Brisket, Catfish Po'Boy, Buttermilk Biscuits, Creamy Cheese Grits, and Fluffy Lemon Pie Box. As a young model and actress living in New York and Los Angeles, Faith set about modifying her favorite dishes from home. What she came up with was healthful, calorie-conscious fare that didn't skimp on flavor. Cooking with Faith shares all of her innovative updates on the Southern classics, from Crispy Oven-Fried Chicken, Dilled Egg-White Salad, and Roasted Five Vegetable Soup with Turkey Meatballs to Sauteed Green Beans with Fresh Herbs, Faith's Lighter Cheese Grits Frittata, Cranberry Orange Slush, and Faith's Peach and Pecan Crumble. An inspired combination of the best of both worlds--the homespun recipes Faith grew up with along with lighter versions and modifications--Cooking with Faith includes 125 recipes, beautiful color and black-and-white photography, and many engaging anecdotes of Faith's Southern childhood.

Fried Chicken by Fowler, Damon L.

NEW! World's best fried chicken recipes, whether deep-fried, pan-fried, sauteed or stir-fried; boned or filled and fried; breaded, battered and Southern-fried.

Damon Lee Fowler's New Southern Kitchen by Fowler, Damon Lee

What so new about the new Southern Kitchen? It's the way Damon Lee Fowler, author of Classical Southern Cooking, coaxes the timeless flavors of yesterday from the markets and kitchens of today. Rather than simply reproduce traditional Southern food, Fowler presents more than 160 mouthwatering, perfect-every-time recipes that take into account how we come by ingredients, the equipment we use to prepare them, and our more health-conscious way of living. The result is food that honors the spirit, the history, and especially the taste of the classic Southern table. Southern cooking, as most people think of it, doesn't exist. After all, there are as many ways to make real corn bread, gumbo, or fried chicken as there are cooks. So instead of dwelling on hidebound notions of authenticity, Fowler focuses on the essence of great Southern food, combining traditional ingredients in fresh ways and finding nuances of flavor and texture that may have been overlooked before. This is an unapologetically opinionated and singular book, both colored by the tastes of the author's palate, upbringing, and experiences, and connected to every cook who has ever and will ever step into a kitchen with a Southern idea of flavor in mind. In these pages you won't find nouveau Southern dishes that simply add cilantro or jalapeÃ±o peppers. You will find Pecan-Crusted Goat Cheese with Warm Peach Chutney, combining the best of old and new Southern elements. Pan-Broiled Pork Tenderloins with Caramelized Onions honors the Southern passion for pig but uses a lean cut of meat. Asparagus Shortcake and Shrimp and Green Tomato Gumbo put a savory twist on old favorites. Pound Cake Sandwiches, made with Bourbon Pound Cake; Orange-Praline Trifle; and Sweet Potato Ice Cream are all soul-satisfying endings to any meal. With suggested menus and resources for finding the best Southern ingredients, Damon Lee Fowler's New Southern Kitchen is sure to become a contemporary classic and an essential volume in every cookbook library, whether north or south of the Mason-Dixon line.

Heritage of Southern Cooking by Glenn, Camile

One of the South's foremost cooking authorities assembles more than 150 down-home dishes inspired by the gracious traditions, regional cooking techniques, and mouthwatering ingredients of her Southern heritage. From Hearty Chicken and Ham Gumbo to Kentucky Spiced Beef, from Old-fashioned Greens with Bacon to New Orleans Praline Ice Cream, the recipes in this lusciously illustrated, easy-to-use cookbook are rich with nostalgia and inspired in their blend of hearty southern flavors and textures. Appetizers, soups, salads, meats, poultry, fish, vegetables, breads, grains, desserts-they are all here in abundance, and they all add up to beautifully orchestrated meals any cook would be proud to serve. The rich photographs, specially commissioned for this updated volume-and helpful sidebars, covering such subjects as how to shuck an oyster and how to roast a chicken to perfection-assure success to cooks at every level. It's a true cook's tour of the American South, guided by a the deft hand of a master cook and entertainer. Raised in the kitchen of her parents' Kentucky country inn, Camille Glenn has run her own cooking school and catering business, and writes food features and columns for the Louisville Courier-Journal.

Sugar Pie and Jelly Roll by Gourley, Robbin

Over sixty of Robbin Gourley's classic Southern dessert recipes (ranging from Chocolate Chess Pie to Syllabub) and over seventy-five of her delicate watercolors. Taking us back through reminiscences of her youth, Gourley shares how sweets wove their way through her childhood and family; the Raspberry Summer Pudding that her mother made with their freshly picked berries, the Pumpkin Chiffon Pie her uncle couldn't resist; and the Sugar-Crust Pound Cake that became her father's favorite.

Tea-time Journeys by Greco

New! Greco. Warm memories brew on eveegijury page. 50+ recipes from great B&Bs for beverages, sweets & savories. Nifty little gift. Color photos. 116 pgs. Hard

Audubon Plantation Cookbook by Hamilton, Anne Butler

Wishing to share the history of Louisiana and of her own family, Anne Butler operates a bed and breakfast on the Butler Greenwood Plantation, which dates back to the 1790's. She claims to know just about everything there is to know about the area and is spreading her knowledge farther through her award -winning children's books, travel books and the newly republished Audubon Plantation Cookbook. This cookbook,which was named Best New Cookbook of the year by Louisiana Life magazine, includes history, humor, people,places,vintage photographs, and of course delicious food recipes to create a wonderful view of life in the Audubon plantation country. Louisiana Life magazine describes the book as an illustrated gastronomic tour of this area's society,culture and economics....a veritable social history in the guise of a cookbook.

Grace Hartleys Southern Ckbk by Hartley, Grac

HARTLEY

Southern Heirloom Cooking by Haydel, Norma Jean McQueen & McQueen, Horace

Everyone who knows Norma Jean McQueen Haydel knows that she's a supreme cook, that she's the steward of the McQueen family recipes. But she didn't measure when she cooked. Or write things down. Norma Jean's brother Horace got to worrying about this. He cooks, too, but his repertoire isn't as vast as Norma Jean's. So he began bothering her about writing down how she makes her many dishes. So the two got busy recording their traditional family recipes from the South. This collection of more than 250 dishes are their best ones. Norma Jean and Horace have put together the full line-up: Crawfish Bisque, Poblano Cream Soup, Wilted Spinach Salad, Cajun Rice Jambalaya, Stuffed Cornbread, Margarita Pie, and many more.

Southern Heirloom Cooking by Haydel, Norma Jean McQueen & McQueen, Horace

Swamp Cookin' with the River People by Holyfield, Dana

Nestled near New Orleans, among marshy bogs crawling with gators and accessible only by boat, lies Honey Island Swamp, home of the River Pople. With a heap of photos and plenty of storytelling, Swamp Cooking with the River People is enthralling as cultural anthropology - but as a cuisine it's something else. Witness an alligator rodeo, stop in at the Elks Lodge, go wild hog hunting. Features over 100 recipes including Mudbug Jambalaya, Charlies Tree Rat Stew, Smothered Frogs Legs, Coonass Coleslaw and Wanda's Whisky Cake. - Includes over 75 full color photos and over 100 recipes - Special sections on crawfish boilin', alligator huntin' and the legendary Honey Island Swamp Monster - By the same people author as the White Trash Cookbook

My Mother's Southern Desserts by James Villas

James Villas & his mother offer scrumptious treats for holiday & everyday celebrations. 200+ treasured family recipes.

Larissa's Breadbook by Johnson-Coleman, Lorraines

Do you ever wonder what makes the South one of the most incredible places on Earth? As Larissa discovers, it's the awe-inspiring women. In this engaging story, ten remarkable women from rich and varied cultures share their words, their wit, their wisdom, and their lives. The language of these women is colorful and nuanced and often poetic, and the folks whose lives the storyteller enters and exits are complicated and comic, and at the same time often tragic. This community, woven together by the storyteller's enchantments...is moving and memorable. Lois Parkinson Zamora, professor at University of Houston, made those comments about the stories in Just Plain Folks, Lorraine Johnson-Coleman's earlier work. But they could just as easily have been written about the characters in Larissa's BreadBook.

Stop and Smell the Rosemary by Junior League of Houston

1996 Tabasco Award 1997 Benjamin Franklin Award 1997 Small Press Award Rosemary, with its unforgettable fragrance , is the herb of remembrance. And for most of us, food is memory. This luscious cookbook contains more than 500 quadruple-tested recipes, a complete entertaining section, 21 menu ideas, wine and beer suggestions and beautiful color photography.

River Run Cookbook by Kennedy, Jimmy; Kennedy, Maya; Calta, Marialisa

David Mamet, who wrote the foreword to this book, calls the River Run Cafe The best place on Earth. The menu reflects the tantalizing blend of traditional Southern favorites with a Northern touch and this cookbook celebrates River Run's unique food and community. Offering more than 100 recipes for dishes like buttermilk pancakes, catfish jambalaya and pulled pork barbecue, this is a joy for cooks and lovers of small-town life. The illustrations and photographs reflect the charm and personality of the community.

Miss Daisy's Healthy Southern Cooking by King, Daisy

Famous for its rich flavor and comforting qualities, Southern food is also notorious for its high fat content and for cooking procedures that destroy nutritional value. The author of several best-selling books on Southern cooking, Daisy King fully understands the qualities that make Southern food so appealing. In Miss Daisy's Healthy Southern Cooking she applies her expertise to creating healthy versions of her famous recipes and providing healthy alternatives to many popular Southern dishes. â€œYear after year,â€ she writes, â€œguests who patronized Miss Daisyâ€™s requested low-fat, low-cholesterol, and low-calorie recipes and menus. During those years I continued to develop, collect, and file recipes for a cookbook containing healthier versions of traditional Southern recipes.â€ Miss Daisy's Healthy Southern Cooking is filled with those recipes, and it provides ways to fine-tune a healthy lifestyle though carefully developed and tested recipes for lighter, healthier foods that really taste good. More than just a cookbook, Miss Daisy's Healthy Southern Cooking is a guide to a healthy lifestyle. Miss Daisy offers helpful hints on how to shop for groceries, plan menus, dine at restaurants, order fast food, and understand the nutrition labels mandated by the federal government. She discusses health concerns and the effects of diet on health, thus making it a revelation for everyone who wants to eat Southern and eat healthy. Daisy King, known across the South as â€œMiss Daisy,â€ is a well-established author whose cookbooks have a combined sales of more than 1.5 million copies. An author, restaurateur, food consultant, and home economist, she lives in Franklin, Tennessee.

LaBelle Cuisine: Recipes to Sing About by LaBelle, Patti and Randolph, Laura B.

Break out the hot pepper sauce and electric frying pan for some down-home Southern cooking. 100+ recipes passed down by generations served up with warmth and humor.

Rebecca Lang's Southern Entertaining for a New Generation by Lang, Rebecca

Thanks to Rebecca Lang's Southern Entertaining for a New Generation, you no longer have to be raised in the South to entertain your guests with the hospitality of a Southerner. Designed for her own generation's needs, this creative book on entertaining is packed with tips and hints for easier cooking, and timelines to simplify the process of entertaining. In short, it's about how to host parties with less stress while serving food as good as grandmother used to make. Unlike most books on entertaining, the chapters are organized by the time of day in which a party is scheduled. The recipes are easy enough for the novice cook, and timelines are included to make sure that all of the food will be ready at the appropriate time. Each step is listed by the exact time of day at which it should be done, even when to run the dishwasher. The chapters all contain three or four party themes, each with recipes, serving piece suggestions, detailed timelines, and grocery lists. Some recipes even list lighter ingredients that can be substituted for high-fat ones without compromising taste. Each menu also includes wine suggestions to lessen the stress of choosing wine, even suggesting which glass to use and what to do if the host doesnÂ¹t have enough wine glasses. Because so many young adults lead busy lives, the menus also include shortcuts in case there isn't enough time to make the entire menu from scratch. One of the most helpful features of Rebecca LangÂ¹s Southern Entertaining for a New Generation is that the book provides serving suggestions for younger cooks who don't yet own all the serving pieces they need. There is no reason not to host a party because you donÂ¹t have enough china, she insists. You can still have a great time by using some of the fun, creative suggestions in this book.

In Pursuit of Flavor by Lewis, Edna

On May 5th, 2003 Edna Lewis was inducted into the KitchenAid Cookbook Hall of Fame for her lifetime of achievements in the culinary industry. New in paperback! Bringing generations of cooking wisdom to today's kitchen with 200 old-fashioned American dishes and Edna Lewis' secrets for getting the best flavor from the foods available today.

The Taste of Country Cooking by Lewis, Edna

On May 5th, 2003 Edna Lewis was inducted into the KitchenAid Cookbook Hall of Fame for her lifetime of achievements in the culinary industry. In recipes and reminiscences equally delicious, Edna Lewis celebrates the uniquely American country cooking she grew up with some fifty years ago in a small Virginia Piedmont farming community that had been settled by freed slaves. With menues for every season, she shares the ways her family prepared and enjoyed food, and, having made us yearn for all the good meals she describes, she shows us precisely how to reproduce them today in our own kitchens.

Gift of Southern Cooking by Lewis, Edna and Peacock, Scott

2004 James Beard Award Nominee for Cooking of the Americas 2004 IACP Award Nominee for American Category On May 5th, 2003 Edna Lewis was inducted into the KitchenAid Cookbook Hall of Fame for her lifetime of achievements in the culinary industry. Edna Lewis--whose The Taste of Country Cooking has become an American classic--and Alabama-born chef Scott Peacock join forces in this remarkable collections of 225 recipes and reflections on Southern food. What makes this book unique is that it represents the blending of different styles of Southern cooking--Miss Lewis's Virginia country cooking and Scott's Alabama foods liberally seasoned with Native American, Caribbean, and African influences, as well as neglected traditional recipes that the two cooks, in their years of research together, unearthed and made their own. And interwoven throughout the book are wonderful stories about the people and the traditions that shaped these pure-tasting, genuinely American recipes. A joyful coming together of two extraordinary cooks, sharing their gifts.

Redneck Cookbook by Love, Lo'rett

Great Value! Lo'retta Love, the Martha Stewart of white trash, celebrates her Reed Hook, TN heritage with 134 easy down-home recipes (cola cake, twinkie pie, chicken fried steak, more).

Butter Beans to Blackberries by Lundy, Ronni

Ronni Lundy captures the bounty of Southern garden in exceptional recipes & passions of fellow Southerners, from hot new pro chefs to home cooks. Guide to markets, festivals & sources.

You're Cookin' It Country by Lynn, Loretta

New York Times bestselling author, Kennedy Center honoree, and National Treasure Loretta Lynn shares her recipes and stories in this new cookbook. Loretta Lynn was born in the coal mining country of Kentucky. She was the oldest of seven kids; raised in poverty, married at 13, and a mother of 4 by the time she was 17. Few would have expected this type of adolescence to produce a woman who was the winner of every music award imaginable, the author of two New York Times bestselling books and a 2003 Kennedy Center honoree, and whose life story was the subject of an Academy Award winning movie. In Youâ€™re Cookinâ€™ It Country, Loretta Lynn shares over 120 of her favorite recipes. From the dishes her mother cooked as she was growing up to the meals she has prepared for her family over the years. Also included are more than 35 stories relating to food as only Loretta can tell them. These include stories of her â€œMommyâ€ going out hunting for rabbit and possum to the more recent story of Jack White of the rock group The White Stripes flying to Nashville to have a dinner of chicken and dumplings with Loretta. There is also the story of her husband to be, Doolittle, buying a pie from her at an auction only to discover that Loretta had mistaken salt for the sugar when she baked it. Youâ€™re Cookinâ€™ It Country will be a must have purchase for the millions of fans Loretta has made all over the world.

GREAT CHEFS OF THE SOUTH by MARLENE OSTEEN

The companion volume to the international television series, Great Chefs of the South is a celebration of the diverse culinary traditions of the American South with signature recipes from 65 of the region's best chefs.

Eat, Drink, and Be Kinky by McGovern, Mike

When Richard Kinky Big Dick Friedman was only a little Kinky, growing into his Texas jeans and ten-gallon hat, he had two choices at mealtime -- take it or leave it. But the years have been kind to the Kinkster, and thanks to a successful career first as a singer/songwriter and more recently a bestselling author, Kinky has become a connoisseur of good wine, good food, and the best cigars (that he still prefers bad women just goes to show that some things never change). With a choice from a full menu of everything from appetizers and soups to desserts and libations, the reader is invited to indulge in the best of Kinky cuisine

White Trash Cooking by Mickler, Ernest

Recipes from the hills and hollers of the Deep South, where folks are friendly and possums are food.

White Trash Cooking II by Mickler, Ernest Mathew

Author of White Trash Cooking and More White Trash Cooking celebrates recipes from the deep south, such as Bridie Dumac's Shoesoles and Grits, Hot Lights Stew, Uncle Bubba's Barbecued Ribs and Anna Belle's Fudge Pie. Along with the recipes there are stories, folklore, humor and 80 color photos shot by the author that make this more than a book packed with down home recipes.

Sweetly Southern Desserts by Moreau, Lynda

Sweetly Southern: Delicious Desserts from the Sons of Confederate Veterans is a mouth-watering collection of 176 desserts, candies, punches, and sweet-tasting snacks submitted by members of the Sons of Confederate Veterans. SCV members pay homage to their ancestors by submitting favorite family treats, including such militarily inspired desserts as Dying General Buttermilk Pie, Jeff Davis Pudding Pie, and Robert E. Lee Orange Pie. From historic confections like Lady Baltimore Cake to contemporary favorites such as Peanut Butter Pie, these treasured recipes reflect the sweet tooths of modern Confederate families across the United States. Vintage photographs and capsule biographies of soldiers from the War Between the States round out this nostalgic, yet useful, cookbook. These tried-and-true dishes, tested by home cooks, are sure to impart a sweetly Southern flavor to your family gatherings. R. G. Wilson, commander in chief of the Sons of Confederate Veterans, contributed the foreword. As the oldest patriotic and hereditary organization for male descendents of Confederate soldiers and sailors, the Sons of Confederate Veterans continues to preserve and defend the history and principles of the Old South. Through more than seven hundred camps and 35,000 members coast to coast, the memory and sacrifice of the men who defended the Confederacy, as well as the heritage, history, and records of the Confederate States of America, endure. For the past ten years, Lynda Moreau has worked in the publishing and marketing industries. Currently, she serves as director of marketing for the Sons of Confederate Veterans, Inc., and oversees its merchandising and catalog operations. Moreau, who is an unabashed lover of all things Southern, is an active member of the United Daughters of the Confederacy and several other lineage organizations. She lives in Metairie, Louisiana, with her husband (who is a longtime member of the SCV), their two teenaged children, and two active Boston terriers.

Nathalie Dupree's Comfortable Entertaining by Nathalie Dupree

NEW! This PBS star gives us permission to entertain in a less-than-perfect world in full-range cookbook & entertaining guide. 250 recipes, 26 menus & invaluable tips. Julia Child Award Finalist

Bill Neal's Southern Cooking by Neal, Bill

Bill Neal's Southern Cooking was first published in 1985 to enthusiastic praise from critics and lovers of good food in all part of the country. For this edition, 25 recipes were added.

Biscuits, Spoonbread and Sweet Potato Pie by Neal, Bill

300 recipes that celebrate the glories of Southern baking are interweaved with bits of history and a countryman's knowledge of cooking secrets of the rural South -- past and present. 60 photographs.

Louis Osteen's Charleston Cuisine by Osteen, Louis

Over 170 recipes that make the regional cuisine something to write home about. Structured around the seasons, these recipes allow even the home cook to re-create the sophisticated dishes dishes served daily at Louis's.

Treas Rec Charleston Cake Lady by Pregnall

PREGNALL

Cake Club by Quick, Susie

Hardworking. Loyal. Outspoken. Ahead of their time. Hilarious. The Fancy Frosters of Charleston, West Virginia, were a close-knit and devoted circle - a merry band of Southern women who got together once a month to swap recipes and stories, to cook and bake together, to celebrate friendship and have some hearty laughs...and of course to eat. Food editor and cookbook author Susie Quick's mother Emma was a member of this very special circle of sisters, aunts, cousins, and friends. Susie grew up to be a sophisticated foodie, but she never forgot the great homemade desserts and ingenious creativity of these talented and delightful home cooks. The Cake Club collects their most prized recipes for southern desserts, along with those of Susie's other colorful friends and relatives - all presented with their original homespun flair combined with the author's modern simplicity and style. The book includes seventy-five recipes for cakes, pies, cobblers, crumbles, cookies, candies, and other treats, plus a chapter of Lady Food that's sure to make a lady out of any cook. From the very first recipe (Funeral Cake) to Brown Sugar Pound Cake, Tunnel of Love Chocolate Macaroon Bundt Cake, Blackberry Bread Pudding, Emma's Molasses Crinkles, Minnie Pearl's Chess Pie, and the other treasured creations in this book, The Cake Club will entertain, inspire, and bring back memories of an earlier era. With stories like A Good Man Really is Hard to Find and Driving Miss Minnie, photographs, and voices from several generations, this unique and delightful cookbook pays tribute to the healing power of friendship, shared recipes, and a delicious piece of cake.

Cross Creek Cookery by Rawlings, Mar

Back in Print! Marjorie Kinnan Rawlings' classic of traditional Southern recipes with delightful anecdotes & lore. Illus. 230 pgs. Paper

South The Beautiful Cookbook by Rogers, Mara

Vibrant flavors & distinctive culinary legacy of new, health-conscious Southern kitchen. 240 recipes. Handsome color photos. Large format. 256 pgs. Hard

Dori Sanders' Country Cooking by Sanders, Dori

Bestselling novelist's warmth & wisdom shine in recipes & stories from her South Carolina family table & farm stand.

Grace The Table by Smalls, Alexander

Ex-opera singer's memoir, rich with stories about joys of food, music & life, offers 100 world-class recipes for Southern revival fare of N.Y.'s acclaimed Cafe Beulah.

Grace The Table by Smalls, Alexander

Written by Alexander Smalls In Grace the Table, the father of southern revival cooking serves up a delectable combination of memoir and cookbook as he recounts his lifeâ€™s journey from his hometown of Spartanburg, South Carolina, to the cosmopolitan cities of Europe and into the homes and hearts of Manhattanâ€™s socialites and celebrities. With an unabashed passion for food and a buoyant personality, Smalls recollects his grandparentsâ€™ Low Country cooking, and the almost spiritual power of a panful of hot buttermilk biscuits with fresh butter and sorghum. â€œFood was wealth to us,â€ Smalls writes, â€œthe kitchen was Fort Knox, and I felt rich just opening the refrigerator.â€ Leaving small-town South Carolina, Smalls would become a world-class opera singer, an odyssey that introduced a wealth of new tastes and led him to his ultimate calling: cooking. He feasted on Chinese takeout in New York, Steak au Poivre in Paris, Grilled Swordfish Rolls in Palermo--but everywhere he traveled, he carried with him the cuisine of the American South. In this unique book, Smalls shares his stories, family photographs, and one hundred of his inspiring culinary creationsâ€”sumptuous feasts, perfect for long dinners with family and friends. Sweet Potato Waffles and Southern Fried Chicken, Stuffed Veal Chops and Seafood Puppies, Pan-Roasted Salmon and Chocolate Raspberry Bread Pudding...just six of the glorious treats invented during Smallsâ€™s adventures. A memoir sprinkled with recipes that are a delicious blend of traditional fare and international flair, Grace the Table will remind you of home no matter where you come from.

Southern Living 2001 Annual Recipes by Southern Living

Features every mouth-watering recipe from the 2001 issues of Southern Living magazine. These expertly created recipes contain easy-to-follow directions, beautiful color photos, and helpful cooking hints. Customers love the proven record of great-tasting meals! Stock your shelves with this popular favorite among cooks and collectors.

Southern Living 2003 Annual Recipes by Southern Living

This special 25th anniversary volume of Southern Living Annual Recipes is sure to be collector's must have, especially with its bonus section of favorite Southern Living recipes from the years past. This always-popular book is a hefty compilation of every kitchen-tested recipe--nearly 1000 in all--from a full year of Southern Living magazine, grouped by month in which the recipe first appeared. Highly acclaimed for its clear organization and stunningly beautiful photography, Southern Living Annual Recipes has earned a well-deserved place of respect on discriminating cooks' bookshelves. From quintessential Southern comfort food like Chicken and Dumplings to the ultimate Fried Chicken, Southern Living's 2003 recipe collection gives old and new readers alike the means for making every meal a diner's delight.

Southern Living 1997 Annual Recipes by Southern Living Magazine

Every single recipe from 1997. Plus, entertaining ideas, chart, and tips, and indexes.

Cooking in the Lowcountry from the Old Post Office Restaurant by Stern, Jane and Michael

The exquisite menu at The Old Post Office Restaurant on Edisto Island, SC, has garnered this one-of-a-kind establishment legions of fans from around the country. It has been written up in the New York Times, Travel and Leisure, USA Today, Wine Spectator and Gourmet. This exciting new cookbook is part of the Roadfood Cookbook Series by Jane and Michael Stern, two of the most popular and successful food writers in America. Like a visit to this historic Southern island (less than an hour from Charleston), Lowcountry Cooking from the Old Post Office Restaurant contains more than 150 favorite recipes for Southern dishes with a classical twist, such as Fussed Over Pork Chop, P.B.'s Ultimate Filet Mignon, Coca Cola Cake, and Key Lime Mousse. It includes an 8-page color insert. Chef Philip Bardin says, Breads and desserts are prepared daily and all of the produce and seafood are local and the freshest available in the area. Our stone-ground grits--milled to our specifications--have been a specialty since 1988.

Frank Stitt's Southern Table by Stitt, Frank

Frank Stitt's lively mind, unerring palate, and easy grace have combined to make him the culinary king of Alabama.--Gourmet R.W.Apple, Jr. of The New York Times credits third-generation Alabamian Frank Stitt with turning Birmingham into a sophisticated, easygoing showplace of enticing, southern-accented cooking. His southern peers think his cooking may have a more profound sense of place than any of theirs. His food is rustic and homey, but sophisticated in method. Now, Alabama's favorite son has written a long-awaited cookbook that features his enticing Provencal-influenced southern food, More than 150 recipes range from the traditional--Spicy Green Tomato and Peach Relish, Spoonbread, and Pickled Shrimp--to the inspired--Slow-Roasted Black Grouper with Ham and Pumpkin Pirlau and Pork Loin with Corn Pudding and Grilled Eggplant. Desserts such as Bourbon Panna Cotta and Sweet Potato Tart with Coconut Crust and Pecan Streusel elevate the best of the South for cooks everywhere.

North Carolina & Old Salem Cookery by Tartan, Beth

The book is already a standard reference in many kitchens, both for the wealth of good recipes it presents and for the accompanying information on the distinctive heritage of the state's cooking. Tartan provides recipes for such North Carolina classics as Persimmon Pudding and Sweet Potato Pie. A chapter on Old Salem highlights the cuisine of the Moravian settlement there and offers recipes, including Moravian Sugar Cake, from their famous celebrations.

New Southern Cook by Taylor, John

Hoppin' John Taylor leads us to wonderful surprises throughout these 200 soul-warming recipes from the South's best chefs & home cooks. Mail sources. 322 pgs. Hard

New Southern Cook by Taylor, John

New in Paper! Hoppin' John Taylor leads us to wonderful surprises throughout these 200 soul-warming recipes from the South's best chefs & cooks. Mail sources. 322 pgs. Hard N-693 22.36 Paper

Hoppin' John's Lowcountry by Taylor, John Martin

At rural oyster roasts and barbecues, in fancy Charleston restaurants and renovated townhouses and now on the pages of national magazines, the luxuriant cooking of the Carolina coast, known as the Lowcountry, has made a dramatic reappearance. This is the book that launched that culinary revival. John Martin Taylor, who grew up casting shrimp nets off Hilton Head Island, collected a wealth of traditional and contemporary recipes that represent the region's best, from She-Crab Soup and Sweet Potato Pie to Shrimp and Grits and Sweet Watermelon Pickles. The result is a lyrical American cookbook and a travelogue to a unique way of life.

Taste of the Gulf Coast by Tirsch, Jessi

Art and soul of new Southern cooking, in 200 recipes from hot chefs, healthy home cooks and most recent ethnic influences.

Villas At Table by Villas

This collection represents the cream of Villas' writing about food and drink--from his fist piece, along with addtional material from such publications as Esquire, Cusine, and Food and Wine.

My Mother's Southern Kitchen by Villas, James

With over 150 mouthwatering recipes Jim and Martha Pearl show you exactly why Southerners know how to eat. From the Southern classics (buttermilk biscuits, red-eye gravy, and hoppin' John) to sinful Southern standards - macaroni and cheese, fried chicken, and barbecue.

Villas At Table by Villas, James

The cream of James Villas's writing, well-seasoned with humor and cranky passion and full of recipes & literate explications of the origins of ingredients and dishes.

My Mother's Southern by Villas, James, with Villas, Martha Pearl

Entertaining is a true art in the South and in this book, author Jim Villas and his mother, Martha Pearl Villas, offer over 150 recipes for parties and get-togethers that would do any Southerner proud. Tradition reigns in the South and Martha Pearl Villas's repertoire of irresistible party menus is organized by holidays and special events. From a dainty and refreshing After-Shopping Brunch to a more formal Thanksgiving Golden Gobbler Feast, Martha Pearl Villas has perfected the charm and flavor of Southern entertaining. Laced with wonderful family anecdotes, Southern lore and history, this is a transporting experience that brings to life the heart of the South.

Automatic Y'all by Weaver, Dexter

Raised in Athens, Georgia and Baltimore, Dexter Weaver took his illustrious name?Weaver D?when his teacher asked for his last name first, first name last. The quintessential teacher's pet, his family was poor but full of love and his first memories were of food and cooking, which he loves to this day. Always watching, listening, and learning. He learned about the heartbreak of otherwise good men who lost everything gambling and had to face their families; saw his neighborhood burn during the ?60s race riots as soul music pumped from nearby juke joints. He instinctively became an entrepreneur (first selling seeds and lightbulbs, then giving 35 cent shoe shines). He also discovered the power of positive thinking (There's no room for 'can't' in this world and Always be the victor, not the victim, he says). Foremost, however, he learned the power of music from gospel deejays, disco divas, and southern indie rock bands. Automatic for the People joins Come Out of that Coma as Weaver D's signature phrases known around the world, not only inspiring hometown, indie rock legends R.E.M., but also with computer advertising campaigns, on bagged peanuts, and preached from revival tent pulpits. The wisdom of Weaver D is a medley of inspirational lyrics with the power to keep you going: How I got over: some times up, sometimes down; It's my turn to reach and touch the sky . . . no one's going to say I didn't try; I'm coming out; and, of course, the old school classic, I will survive. Once a Holiness evangelist, today Weaver D ministers to the people through his food. In Automatic Y'all we have Weaver D's guide to the soul, his advice about working hard, his love for his mama, his guide to small business success, and his rollicking memories of the Athens southern college rock music scene, as well as a melt-in-your-mouth collection of his long sought-after and never-before-published soul food recipes. Automatic!

Mrs. Whaley's Charleston Kitchen by Whaley, Emily

The duo responsible for the widely acclaimed Mrs. Whaley and Her Charleston Garden cook up a treasury that celebrates the magical nostalgia of a Southern kitchen. The kitchen and the dining room are where we can truly learn life's lessons, and we learn them through trial and error, Mrs. Whaley declares as she sets about sharing her secrets for cooking delicious meals and serving them with style. Like her thoughts on gardening, her approach to entertaining is a mixture of warmth, wry asides, and clever advice, all spiced with Southern charm and engaging anecdotes from her many years as one of Charleston's leading ladies. Whaley outlines timeless do's and don't for today's hosts and hostesses. And to ensure a memorable eating experience, she supplies her favorite one hundred recipes - including such regional favorites as Pawleys Island Crab Cake, old-fashioned breads, and scrumptious sweets like Dancing School Fudge.

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