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• A taste : what we eat while we cook
• Gravy : where we begin
• Garden goods : straight from the dirt
• Roots : a sweet potato is not a yam
• Greens : from collards to mustards
• Rice : limpin', hoppin', and every which way
• Grist : biscuits, breads, and other grindstone goods
• Yardbird : chickens and eggs
• Pig : from snoot to tail
• The hook : pulled from our waters
• The hunt : deer camp and quail lodge cookery
• Put up : pickled, brined, jarred, and canned
• Cane : sweet stuff from the banana pudding republic
• All about the Southern Foodways Alliance.

Everybody has one in their collection. You know--one of those old, spiral- or plastic-tooth-bound cookbooks sold to support a high school marching band, a church, or the local chapter of the Junior League. These recipe collections reflect, with unimpeachable authenticity, the dishes that define communities: chicken and dumplings, macaroni and cheese, chess pie. When the Southern Foodways Alliance began curating a cookbook, it was to these spiral-bound, sauce-splattered pages that they turned for their model. Including more than 170 tested recipes, this cookbook is a true reflection of southern foodways and the people, regardless of residence or birthplace, who claim this food as their own. Traditional and adapted, fancy and unapologetically plain, these recipes are powerful expressions of collective identity. There is something from--and something for--everyone. The recipes and the stories that accompany them came from academics, writers, catfish farmers, ham curers, attorneys, toqued chefs, and people who just like to cook--spiritual Southerners of myriad ethnicities, origins, and culinary skill levels. Edited by Sara Roahen and John T. Edge, written, collaboratively, by Sheri Castle, Timothy C. Davis, April McGreger, Angie Mosier, and Fred Sauceman, the book is divided into chapters that represent the region's iconic foods: Gravy, Garden Goods, Roots, Greens, Rice, Grist, Yardbird, Pig, The Hook, The Hunt, Put Up, and Cane. Therein you'll find recipes for pimento cheese, country ham with redeye gravy, tomato pie, oyster stew, gumbo z'herbes, and apple stack cake. You'll learn traditional ways of preserving green beans, and you'll come to love refried black-eyed peas. Are you hungry yet? Published in association with the Southern Foodways Alliance at the Center for the Study of Southern Culture at the University of Mississippi. A Friends Fund Publication.
(source: Nielsen Book Data)

No southern food enthusiast should be without this gathering of 1,300 flavorful recipes for such classic dishes as fried chicken, cornbread, pickled watermelon rinds, and sweet potato pie. "Southern Cooking" had its origins in Henrietta Dull's immensely popular cooking column in the "Atlanta Journal", whose readers faithfully clipped its recipes. The demand for reprints of perennial favorites or early, hard-to-find dishes prompted Mrs. Dull to compile them into her now-famous book. Not only does it include individual recipes, but it also suggests menus for various occasions and holidays. Her famous Georgia Christmas Dinner, for instance, consists of grapefruit, roast turkey, dry stuffing, dry rice, turkey gravy, candied sweet potatoes, buttered green peas, cranberry jelly, celery hearts, hot biscuits, sweet butter, syllabub, and cake. Mrs. Dull was one of the most sought-after caterers in Atlanta even before she began her newspaper column. Her vast, practical knowledge of food and its preparation, and her embrace of new, but never gimmicky, innovations in cooking served her readers well. Upon Mrs. Dull's death in 1964 at the age of 100, the "Atlanta Journal" said that her book was "the standard by which regional cooks have been measured since 1928." "Southern Cooking" is the starting place for anyone in search of authentic dishes done in the traditional style.
(source: Nielsen Book Data)

• Introduction
• Appetizers : food for company
• Beverages : liquified sould
• Breads : the staff of life
• Soups and salads : for the welcome table
• Sides and vegetables : a little bit of this, a little bit of that
• Main dishes : comfort in dining
• Desserts : the sweet life

"More than 100 recipes that paint a rich, varied picture of the true history of African American cooking--from a James Beard Award-winning food writer."-- Provided by publisher

A collection of approximately 600 recipes represents the united effort of women who contributed their family recipes to this book.

• Appetizers
• Beverages
• Breads
• Soups and Salads
• Sides and Vegetables
• Main Dishes
• Desserts

"More than 100 recipes that paint a rich, varied picture of the true history of African American cooking--from a James Beard Award-winning food writer"--Amazon.com

• From the garden
• Grains, grits, and other starchy goodness
• Seafood
• Beef, pork, and lamb
• Birds and eggs
• Soups and stews
• Biscuits, breads, and hoecakes
• Desserts.

In Secrets of the Southern Table, award-winning chef and cook book author Virginia Willis takes you on a tour of today's South - a region rich in history and cultural diversity. With her signature charm and wit, Virginia shares many well-known Southern recipes like Pimento Cheese Tomato Herb Pie and 'Cathead' Biscuits, but also some surprising revelations drawn from the area's many global influences, like Catfish Tacos with Avocado Crema, Mississippi-Style Char Siu Pork Tenderloin, and Greek Okra and Tomatoes. In addition to the recipes, Virginia profiles some of the diverse chefs, farmers, and other culinary influencers who are shaping contemporary Southern cuisine. Together, these stories and the delicious recipes that accompany them celebrate the rich and ever-evolving heritage of Southern cooking.
(source: Nielsen Book Data)

Garden & Gun's Best Books of 2018 (so far) Amazon's Best Cookbook of 2018 (so far) James Beard Award-nominated Chef Todd Richards shares his personal culinary exploration of soul food. Black American chefs and cooks are often typecast as the experts of only one cuisine--soul food, but Todd Richards' food is anything but stereotypical. Taste his Hot-Chicken-Style Country-Fried Lamb Steak or Blueberry-Sweet Tea-Brined Chicken Thighs as evidence. While his dishes are rooted in family and the American cuisine known as soul food, he doesn't let his heritage restrain him. The message of Soul is that cooks can honor tradition yet be liberated to explore. Todd Richards celebrates the restorative wonders of a classic pot of Collard Greens with Ham Hocks, yet doesn't shy away from building upon that foundational recipe with his Collard Green Ramen, a reinterpretation that incorporates far-flung flavors of cultural influences and exemplifies culinary evolution. Page after page, in more than 150 recipes and stunning photos, Todd shares his creativity and passion to highlight what soul food can be for a new generation of cooks. Whether you're new to Southern and soul food or call the South your home, Soul will encourage you to not only step outside of the box, but to boldly walk away from it. The chapters in Soul are organized by featured ingredients: Collards, Onions, Berries, Lamb, Seafood, Corn, Tomatoes, Melons, Stone Fruit, Eggs and Poultry, Pork and Beef, Beans and Rice, and Roots. Each one begins with a traditional recipe and progresses alongside Richards' exploration of flavor combinations and techniques.
(source: Nielsen Book Data)

• Potlikker: an introduction
• Freedom struggles (1950s-1970s)
• Kitchen tables
• Restaurant theaters
• Poor power
• Black power
• Rise of the folk (1970s & 1980s)
• Landed hippies
• Faster food
• Carter country
• Black pastorals
• Gentrification (1980s & 1990s)
• Kingmaker and kings
• Generation grits
• Cooking school
• New respect (1990s-2010s)
• Artisanal pantry
• Restaurant renaissance
• Pits and pitmasters
• Future tenses (2010s forward)
• Political reckonings
• Nuevo sud
• Shared palates: an afterword.

"A people's history that reveals how Southerners shaped American culinary identity and how race relations impacted Southern food culture over six revolutionary decades"--Amazon.com.

• Meats. Pan-Southern pork shoulder
• Righteous ribs
• Texas monthly brisket
• Burnt ends, KC style
• Stockman shoulder clod
• West Texas beef ribs
• Hill Country hot guts
• Barbecued chicken two ways
• Liquid margarine smoked turkey
• Daviess county mutton-style lamb
• Jay barbecued goat
• Barbecued baloney sandwiches
• St. Louis hog snoots
• Memphis barbecue pizza and spaghetti
• Cajun barbecue
• Panhandle smoked mullet
• Rubs. All-purpose rub
• Texas beef rub
• Memphis pork rub
• Memphis-hellenic "dry rib" rub
• Kansas City rub
• Sauces and mops. Founding fathers' sauce
• The mother sauce
• Piedmont dip
• Sandlapper yellow sauce
• Marshallville, Georgia, literary sauce
• The Lord's own Alabama rib sauce
• River City sauce
• Lone Star sauce and mop
• Kaycee "red menace" sauce
• North Alabama white sauce
• Owensboro black dip
• Side stews. Virginia-Carolina "yes, we can" Brunswick stew
• South of the border barbecue hash
• Bluegrass state burgoo
• Slaws. Cold slaugh
• Creamy coleslaw
• Golden coleslaw
• Lexington barbecue slaw
• Breads. Cornpone
• Kaintuck corn cakes
• Hushpuppies
• Other side dishes. East Carolina boiled potatoes
• Barbecue baked beans
• Cowboy beans
• New Braunfels potato salad
• Mississippi-Arkansas hot tamales
• Desserts. Dori's peach cobbler
• Nilla wafer banana pudding
• Pig-pickin' cake
• To drink. Sweet tea.

John Shelton Reed's Barbecue celebrates a southern culinary tradition forged in coals and smoke. Since colonial times southerners have held barbecues to mark homecomings, reunions, and political campaigns; today barbecue signifies celebration as much as ever. In a lively and amusing style, Reed traces the history of southern barbecue from its roots in the sixteenth-century Caribbean, showing how this technique of cooking meat established itself in the coastal South and spread inland from there. He discusses how choices of meat, sauce, and cooking methods came to vary from one place to another, reflecting local environments, farming practices, and history. Reed hopes to preserve the South's barbecue traditions by providing the home cook with recipes for many classic varieties of barbecue and for the side dishes, breads, and desserts that usually go with it. Featured meats range from Pan-Southern Pork Shoulder to Barbecued Chicken Two Ways to West Texas Beef Ribs, while rubs and sauces include Memphis Pork Rub, Piedmont Dip, and Lone Star Sauce and Mop. Cornbread, hushpuppies, and slaw are featured side dishes, and Dori's Peach Cobbler and Pig-Pickin' Cake provide a sweet finish. This book will put southerners in touch with their heritage and let those who aren't southerners pretend that they are.
(source: Nielsen Book Data)

• Why we love one-pot meals
• Heritage entrées
• Soups for the soul
• Barbecuing and grilling in the South
• Farm-to-table vegetables
• King corn bread and other traditional southern breads
• Country cakes
• Something sweet
• Sitting on the porch with sweet teas and other thirst quenchers.

Soul Food Advisor reveals the secrets of perfecting southern cooking, one dish at a time.