Southern
Chowderland
Whether you’re looking for a hearty meal on a cozy winter evening or a fresh gumbo perfect for a summer lunch, you’ll turn to this delicious collection again and again!
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Biscuits
From the kitchens of our grandmothers to present-day biscuit-only shops, this sweet and savory food has come a long way in American culture. Rich in Southern history, as well as touching family memories, Biscuits presents a collection of more than seventy recipes.
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Made in America
An American collection of heirloom recipes from a chef’s point of view designed for home cooking. Award-winning chefs Colby and Megan Garrelts present 50 handcrafted recipes passed down through generations and celebrated around American tables.
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Sunday Dinner in the South
Delving deep into the South’s romance with dinnertime after church, Sunday Dinner in the South serves up the recipes and stories of Southern pastors who have enjoyed the hospitality of parishioners for generations. Weaving together the South’s two greatest traditions-cooking and storytelling-Algood brings readers to the Sunday table of Southern homes.
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Franklin Barbecue
A complete meat- and brisket-cooking education from the country’s most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue–winner of Texas Monthly’s coveted Best Barbecue Joint in Texas award.
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Gumbo
Recalling childhood visits to her grandmother’s house in New Orleans, where she would feast on shrimp and okra gumbo, Dale Curry offers fifty recipes–for gumbos, jambalayas, and those little something extras known as lagniappe–that will put Louisiana taste and hospitality on your table.
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Back in the Day Bakery Made with Love
Cheryl and Griffith Day founded Back in the Day Bakery, in Savannah, Georgia, in 2002. Their first book, The Back in the Day Bakery Cookbook, was a New York Times bestseller. Now they are back with more recipes to make with love. Who needs store-bought when baking things at home is so gratifying? The Days share ways to lovingly craft not only desserts, but also breakfast pastries, breads, pizza, and condiments.
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Pure Pork Awesomeness
Highly respected Atlanta chef and season six Top Chef Fan Favorite Kevin Gillespie shares his unbounded passion for pork in 100 unique recipes with global flavors. Everything you need to know about selecting, cooking, and enoying pork is included within.
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Root to Leaf
Eat More Vegetables!!
Root to Leaf is not a vegetarian cookbook—it’s a cookbook that celebrates vegetables. Everyone, from the omnivore to the vegan, will find something here. Organized by seasons, and with a decidedly Southern flair, Satterfield’s collection of mouthwatering recipes makes the most of available produce from local markets, foraging, and the home garden.
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Catfish
While many fish, from bream and crappie to bass, trout, and shad, are popular in the South, none of them has settled as thoroughly in southern culture as the humble, bewhiskered, bottom-dwelling catfish.
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Soul Food Love
A mother-daughter duo reclaims and redefines soul food by mining the traditions of four generations of black women and creating 80 healthy recipes to help everyone live longer and stronger.
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Heritage
The long-awaited first cookbook from an innovative James Beard Award-winning chef.
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The Edible South
The experience of food serves as an evocative lens onto colonial settlements and antebellum plantations, New South cities and Civil Rights-era lunch counters, chronic hunger and agricultural reform, counterculture communes and iconic restaurants as Ferris reveals how food–as cuisine and as commodity–has expressed and shaped southern identity to the present day.
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Brown Sugar Kitchen
Brown Sugar Kitchen is more than a restaurant. This soul-food outpost is a community gathering spot, a place to fill the belly, and the beating heart of West Oakland, a storied postindustrial neighborhood across the bay from San Francisco.
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Dishing Up® New Mexico
Dishing Up® New Mexico is an irresistible collection of 150 recipes, many contributed by chefs, farmers, and small food producers from around the state, that celebrate the rich diversity of New Mexico’s cuisine.
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Southern Food
Here, in sum, is the flavor and feel of what it has meant for Southerners, over the generations, to gather at the table—in a book that’s for reading, for cooking, for eating (in or out), for referring to, for browsing in, and, above all, for enjoying.
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The Nolan Ryan Beef & Barbecue Cookbook
Authentic, easy-to-prepare Texas beef and BBQ recipes from Baseball Hall of Famer and cattle rancher Nolan Ryan.
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Smoke and Spice
With 450 recipes from each of the U.S.’s best barbecue regions, each recipe expertly perfected and fine-tuned by the Jamisons, amusing anecdotes and tall tales from the colorful world of ’Q.
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