Southern

The Southern Vegetarian Cookbook

Anyone not adequately acquainted with the South’s true culinary terrain might struggle with the idea of a Southern vegetarian. Because isn’t the South one big feast of meaty indulgence? Don’t vegetables play a supporting role to fried chicken and bacon on a Southern table?

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Smoke and Pickles

A multiple James Beard Award nominee for his unique patchwork cuisine, Edward creates recipes–filled with pickling, fermenting, frying, curing, and smoking–that reflect the overlapping flavors and techniques that led this Korean-American boy to feel right at home in the South.

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At My Grandmother’s Table

When times were lean, Southern grandmothers gave what they had―fresh vegetables or fruit from their land, eggs and dairy from their chickens and cows, or meat from their husbands’ hunt. Or they prepared food and shared it by offering it to those in need or by hosting folks in their homes. So much of what they knew and taught us about love and friendship started in their Southern kitchens.

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The Lee Bros. Charleston Kitchen

Let James Beard Award–winning authors and hometown heroes Matt Lee and Ted Lee be your culinary ambassadors to Charleston, South Carolina, one of America’s most storied and buzzed-about food destinations.

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A New Turn in the South

When Hugh Acheson, a chef from Ottawa, settled in Georgia, who knew that he would woo his adopted home state and they would embrace him as one of their own?

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Pecans

Kathleen Purvis examines an ingredient synonymous with southern cooking. She follows up her history with a selection of marvelous recipes.

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The Delta Queen Cookbook

For over eighty-two years, chefs in the small galley served memorable meals—from fried chicken and crawfish en croute to strawberry shortcake and beignets.

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Buttermilk

“Like a full moon on a warm southern night, buttermilk makes something special happen.”

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You Be Sweet

You know how those Southern dessert recipes go—a cup of sugar here, a stick of butter there, eight squares of bak­ing chocolate, or a pint of the season’s juiciest fruit. That recipe for blueberry cream pie—it’s been passed around the church for so long nobody can quite remember who made it first.

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The New Southern Garden Cookbook

This timely cookbook, with dishes for omnivores and vegetarians alike, celebrates and promotes delicious, healthful homemade meals centered on the diverse array of seasonal fruits and vegetables grown in the South, and in most of the rest of the nation as well.

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