General Books on Southern Food Traditions

• Edge, John T. Apple Pie: An American Story. New York: Putnam, 2004.
• ________. Donuts: An American Story. New York: Putnam, 2006.
• ________. Fried Chicken: An American Story. New York: Putnam, 2004.
• ________. Hamburgers & Fries: An American Story. New York: Putnam, 2005.
• ________. Southern Belly: The Ultimate Food Lover’s Companion to the South. Athens, Georgia: Hill Street Press, 2000.
• Edge, John T., editor. Foodways. Volume 7 in The New Encyclopedia of Southern Culture. Chapel Hill, North Carolina: University of North Caroline Press, 2007.
• Egerton, John. Southern Food: At Home, On the Road, in History. Chapel Hill: The University of North Carolina Press, 1993.
• Egerton, John, editor. Cornbread Nation 1: The Best of Southern Food Writing. Chapel Hill: The University of North Carolina Press, 2002.
• Elie, Lolis Eric, editor. Cornbread Nation 2: The United States of Barbecue. Chapel Hill: The University of North Carolina Press, 2004.
• Harris, Jessica B. High on the Hog: A Culinary Journey from Africa to America. New York: Bloomsbury, 2011.
• Hinson, Glenn and William Ferris, editors. Folklife. Volume 14 in The New Encyclopedia of Southern Culture. Chapel Hill, North Carolina: University of North Caroline Press, 2009.
• Lundy, Ronni, editor. Cornbread Nation 3: Foods of the Mountain South. Chapel Hill: The University of North Carolina Press, 2005.
• Metcalfe, Gayden and Charlotte Hays. Being Dead Is No Excuse: The Official Southern Ladies Guide to Hosting the Perfect Funeral. New York: Hyperion, 2005.
• Miller, Joni. True Grits: The Southern Foods Mail-Order Catalog. New York: Workman, 1990.
• Reed, Dale Volberg and John Shelton Reed, editors. Cornbread Nation 4: The Best of Southern Food Writing. Chapel Hill: The University of North Carolina Press, 2008.
• Sauceman, Fred W., editor. Cornbread Nation 5: The Best of Southern Food Writing. Chapel Hill: The University of North Carolina Press, 2010.
• Stanonis, Anthony J., editor. Dixie Emporium: Tourism, Foodways, and Consumer Culture in the American South. Athens, Georgia: University of Georgia Press, 2008.

Southern Cooking

• Boxcar, Ruby Ann. Ruby Ann’s Down Home Trailer Park Cookbook. New York: Citadel Press, 2002.
• ________. Ruby Ann’s Down Home Trailer Park Holiday Cookbook. New York: Citadel Press, 2002.
• Bryan, Mollie Cox. Mrs. Rowe’s Restaurant Cookbook: A Lifetime of Recipes from the Shenandoah Valley. Berkeley, California: Ten Speed Press, 2006.
• Carter, Danella. Down-Home Wholesome: 300 Low-Fat Recipes from a New Soul Kitchen. New York: Plume, 1995.
• Council, Mildred. Mama Dip’s Family Cookbook. Chapel Hill, North Carolina: University of North Carolina Press, 2005.
• ________. Mama Dip’s Kitchen. Chapel Hill, North Carolina: University of North Carolina Press, 1999.
• Dabney, Joseph E. Smokehouse Ham, Spoon Bread, and Scuppernong Wine. Nashville, Tennessee: Cumberland House, 1998.
• Dragonwagon, Crescent. The Cornbread Gospels. New York: Workman, 2007.
• Dull, Mrs. S. R. Southern Cooking. Athens, Georgia: University of Georgia Press, 2006.
• Edge, John T. A Gracious Plenty: Recipes and Recollections from the American South. New York: Putnam, 1999.
• Evins, Karlen. Southern to the Core: An Evins Family Cookbook. Alexandria, Tennessee: K. Rose Publishing, 2009.
• Flagg, Fannie. Fannie Flagg’s Original Whistle Stop Cafe Cookbook. New York: Fawcett Columbine, 1993.
• Folse, John. Chef John Folse’s Cast Iron Cooking. South Pittsburg, Tennessee: Lodge Manufacturing Co., 1999.
• Graham, Elizabeth Candler and Ralph Roberts. Classic Cooking with Coca-Cola. Nashville, Tennessee: Hambleton-Hill Publishing, 1998.
• Hartley, Grace. Grace Hartley’s Southern Cookbook. New York: Galahad Books, 1976.
• Jordan, Christy. Southern Plate: Classic Comfort Food That Makes Everyone Feel Like Family. New York: William Morrow, 2010.
• Karon, Jan. Jan Karon’s Mitford Cookbook & Kitchen Reader. New York: Viking, 2004.
• Lee, Matt and Ted Lee. The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-Be Southerners. New York: W. W. Norton, 2006.
• Livingston, A. D. Cast-Iron Cooking. New York: Lyons Press, 1991.
• ________. Good Vittles. New York: Lyons Press, 1990.
• Lundy, Ronni. Butter Beans to Blackberries: Recipes from the Southern Garden. New York: North Point Press, 1999.
• ________. The Festive Table: Recipes and Stories for Creating Your Own Holiday Traditions. New York: North Point Press, 1995.
• ________. Shuck Beans, Stack Cakes, and Honest Fried Chicken. New York: Atlantic Monthly Press, 1991.
• Lynn, Loretta. You’re Cookin’ It Country: My Favorite Recipes and Memories. Nashville, Tennessee: Rutledge Hill Press, 2004.
• McMichael, Mary Jo. Irondale Cafe Original Whistle Stop Cookbook. Birmingham, Alabama: Crane Hill Publishers, 1995.
• Mickler, Ernest Matthew. White Trash Cooking. Berkeley, California: Ten Speed Press, 1986.
• ________. White Trash Cooking II: Recipes for Gatherin’s. Berkeley, California: Ten Speed Press, 1988.
• Moreau, Lynda, editor. The Confederate Cookbook: Family Favorites from the Sons of Confederate Veterans. Gretna, Louisiana: Pelican Publishing Company, 2000.
• Neal, Bill. Southern Cooking. Revised 2nd edition. Chapel Hill, North Carolina: University of North Carolina Press, 1989.
• Neely, Patrick and Gina Neely. Down Home with the Neelys: A Southern Family Cookbook. New York: Alfred A. Knopf, 2010.
• Page, Linda Garland and Eliot Wigginton, editors. The Foxfire Book of Appalachian Cookery. Chapel Hill, North Carolina: University of North Carolina Press, 1992.
• Paske, Janet Van Amber. Stories and Recipes of the Great Depression of the 1930s. Four volumes. Revised. Neenah, Wisconsin: Van Amber Publishers, 2000.
• Ralph, Judith and Kim Mitchell. A Kentucky Gathering: Recipes & Remembrances. Reynolds Station, Kentucky: Hen House Press, 2002.
• Rawlings, Marjorie Kinnan. Cross Creek Cookery. New York: Fireside, 1996.
• Ridenour, Carolyn. Inside Miss Jennie’s Kitchen: Recipes and Other Gifts from a Distinguished Southern Family 1839-1965. Hanson, Kentucky: McClanahan Publishing House, 2001.
• Rogers, Mara Reid. Cooking in Cast Iron: Yesterday’s Flavors for Today’s Kitchen. New York: HPBooks, 2001.
• Ross, Elizabeth. Kentucky Keepsakes: Classic Southern Recipes. Kuttawa, Kentucky: McClanahan Publishing House, 1996.
• Smith, Art. Back to the Table: The Reunion of Food and Family. New York: Hyperion, 2001.
• Southern Living. Cooking for Company. Birmingham, Alabama: Oxmoor House, 1985.
• ________. Heirloom Recipe Cookbook. Birmingham, Alabama: Oxmoor House, 2011.
• ________. Homestyle Cooking. Birmingham, Alabama: Oxmoor House, 2002.
• ________. Illustrated Cookbook. Birmingham, Alabama: Oxmoor House, 1976.
• ________. Secrets from the Southern Living Test Kitchens. Birmingham, Alabama: Oxmoor House, 2002.
• ________. Slow-Cooker Cookbook. Birmingham, Alabama: Oxmoor House, 2006.
• ________. Southern Hospitality Cookbook. Birmingham, Alabama: Oxmoor House, 1976.
• ________. The Ultimate Southern Living Cookbook. Birmingham, Alabama: Oxmoor House, 1999.
• Stamps, Martha Phelps. The New Southern Basics: Traditional Southern Food for Today. Nashville, Tennessee: Cumberland House, 1997.
• Taylor, Courtney and Bonnie Carter Travis. The Southern Cook’s Handbook: A Step-by-Step Guide to Old-Fashioned Southern Cooking. Brandon, Mississippi: Quail Ridge Press, 2001.
• Taylor, John Martin. The New Southern Cook: Two Hundred Recipes from the South’s Best Chefs and Home Cooks. New York: Bantam Books, 1995.
• Van Dyke, Louis and Billie Van Dyke. The Blue Willow Inn Bible of Southern Cooking. Nashville, Tennessee: Rutledge Hill Press, 2005.
• Voltz, Jeanne and Elaine J. Harvell. The Country Ham Book. Chapel Hill, North Carolina: University of North Carolina Press, 1999.
• Zimmer, Anne Carter. The Robert E. Lee Family Cooking and Housekeeping Book. Chapel Hill, North Carolina: University of North Carolina Press, 1997.

Soul Food

• Bailey, Phoebe. An African-American Cookbook: Traditional and Other Favorite Recipes. Intercourse, Pennsylvania: Good Books, 2002.
• Crawford, Willie. Soul Food Recipes: Learned on a North Carolina Tobacco Farm. Second Edition. Privately published, 2001.
• Ferguson, Sheila. Soul Food: Classic Cuisine from the Deep South. New York: Grove Press, 1989.
• Harris, Jessica B. Iron Pots, Wooden Spoons: Africa’s Gifts to New World Cooking. New York: Fireside, 1989.
• ________. Welcome Table: African-American Heritage Cooking. New York: Fireside, 1996.
• Jones, Wilbert. The Healthy Soul Food Cookbook. Secaucus, New Jersey: Citadel, 1998.
• Tillery, Carolyn Quick. The African-American Heritage Cookbook: Traditional Recipes & Fond Remembrances from Alabama’s Renowned Tuskegee Institute. Secaucus, New Jersey: Birch Lane Press, 1998.
• White, Joyce. Brown Sugar: Soul Food Desserts from Family and Friends. New York: HarperCollins, 2003.
• ________. Soul Food: Recipes and Reflections from African-American Churches. New York: HarperCollins, 1998.
• Woods, Sylvia. Sylvia’s Family Soul Food Cookbook: From Hemingway, South Caroline to Harlem. New York: William Morrow, 1999.
• Woods, Sylvia and Christopher Styler. Sylvia’s Soul Food: Recipes from Harlem’s World-Famous Restaurant. New York: Hearst, 1992.

Barbecue

• Auchmuley, Jim and Susan Puckett. The Ultimate Barbecue Sauce Cookbook. Atlanta, Georgia: Longstreet Press, 1995.
• Barnard, Melanie. Marinades: The Secret of Great Grilling. New York: HarperCollins, 1997.
• Better Homes and Gardens. The New Grilling Book. Des Moines, Iowa: Meredith Books, 2000.
• Bjorkman, Bruce. The Great Barbecue Companion: Mops, Sops, Sauces, and Rubs. Freedom, California: The Crossing Press, 1996.
• Jamison, Cheryl Alters and Bill Jamison. Smoke & Spice: Cooking with Smoke the Real Way to Barbecue, on Your Charcoal Grill, Water Smoker, or Wood-Burning Pit. Boston: Harvard Common Press, 1994.
• ________. Sublime Smoke: Bold New Flavors Inspired by the Old Art of Barbecue. Boston: Harvard Common Press, 1996.
• Kirk, Paul. Paul Kirk’s Championship Barbecue. Boston: Harvard Common Press, 2004.
• ________. Paul Kirk’s Championship Barbecue Sauces. Boston: Harvard Common Press, 1998.
• Raichlen, Steven. The Barbecue Bible. New York: Workman, 1998.
• ________. The Barbecue Bible: Sauces, Rubs, and Marinades. New York: Workman, 2000.
• ________. How to Grill. New York: Workman, 2001.
• ________. BBQ USA: 425 Fiery Recipes from All Across America. New York: Workman, 2003.
• Rice, William. Steak Lover’s Cookbook. New York: Workman, 1997.
• Schlesinger, Chris and John Willoughby. How to Cook Meat. New York: Morrow, 2000.
• Sleight, Jack and Raymond Hull. Home Book of Smoke Cooking Meat, Fish & Game. Mechanicsburg, Pennsylvania: Stackpole Books, 1971.
• Spieler, Marlena. 101 Essential Tips: Barbecuing. New York: DK Publishing, 1998.
• Tarantino, Jim. Marinades: Dry Rubs, Pastes & Marinades for Poultry, Meat, Seafood, Cheese & Vegetables. Freedom, California: The Crossing Press, 1992.
• Walsh, Robb. The Legends of Texas Barbecue Cook Book: Recipes and Recollections from the Pit Bosses. San Francisco: Chronicle Books, 2002.
• Willingham, John. John Willingham’s World Champion Bar-B-Q. New York: Morrow, 1996.
• Youk, John. Big John’s Speedway Grill. Des Moines, Iowa: Meredith Books, 2006.

Cajun Cooking

• Dore, Eula Mae. Eula Mae’s Cajun Kitchen: Cooking Through the Seasons on Avery Island. Boston: Harvard Common Press, 2002.
• Lagasse, Emeril. Emeril’s Potluck: Comfort Food with a Kicked-Up Attitude. New York: Morrow, 2004.
• Wilson, Justin. Justin Wilson’s Homegrown Louisiana Cooking. New York: Macmillan, 1990.

Pickling & Preserving

• Ball Blue Book Guide to Preserving. Daleville, Indiana: Hearthmark, 2011.
• Bell, Mary T. Food Drying with an Attitude. New York: Skyhorse Publishing, 2008.
• Chesman, Andrea. Pickles & Relishes. Revised edition. North Adams, Massachusetts: Storey Books, 1991.
• Chioffi, Nancy and Gretchen Mead. Keeping the Harvest: Discover the Homegrown Goodness of Putting Up Your Own Fruits, Vegetables & Herbs. North Adams, Massachusetts: Storey Books, 2002.
• Costenbader, Carol W. Preserving the Harvest: 150 Recipes for Freezing, Canning, Drying, and Pickling Fruits and Vegetables. Revised edition. North Adams, Massachusetts: Storey Books, 2002.
• Greene, Janet, Ruth Hertzberg, and Beatrice Vaughn. Putting Food By. Fourth revised edition. New York: Plume, 1991.
• Kaufman, Klaus. Making Sauerkraut and Pickled Vegetables at Home. Revised edition. Vancouver: Alive Books, 2002.
• Shephard, Sue. Pickled, Potted, Canned: How the Art and Science of Food Preserving Changed the World. New York: Simon & Schuster, 2000.
• Topp, Ellie and Margaret Howard. The Complete Book of Small-Batch Preserving. Revised second edition.Buffalo, New York: Firefly Books, 2007.
• U.S. Department of Agriculture. Complete Guide to Home Canning and Preserving. Second revised edition. Mineola, New York: Dover Publications, 1999.
• VanGarde, Shirley J. and Margy Woodburn. Food Preservation and Safety: Principles and Practice. Ames, Iowa: Iowa State University Press, 1994.
• Ziedrich, Linda. The Joy of Pickling. Boston: Harvard Common Books, 1998.

Baking

• Culinary Institute of America. Baking at Home. Hoboken, New Jersey: Wiley, 2004.
  
• Good Housekeeping. Great Baking. New York: Hearst Books, 1999.
• Glezer, Maggie. Artisan Baking. New York: Artisan, 2000.
• Haedrich, Ken. Pie: 300 Tried-and-True Recipes for Delicious Homemade Pies. Boston: Harvard Common Press, 2004.
• ________. Apple Pie Perfect: 100 Delicious and Decidedly Different Recipes for America’s Favorite Pie. Boston: Harvard Common Press, 2002.
• Helou, Anissa. Savory Baking from the Mediterranean: Focaccias, Flatbreads, Rusks, Tarts, and Other Breads. New York: William Morrow, 2007.
• King Arthur Flour. The All-Purpose Baking Cookbook. Woodstock, Vermont: Countryman Press, 2003.

Healthy Folk Food Traditions

• Bernstein, Richard K. Dr. Bernstein’s Diabetes Solution: The Complete Guide to Achieving Normal Blood Sugars. Revised edition. New York: Little, Brown and Company, 2003.
• Charles, Julia. Garlic and Vinegar: Nature’s Healing Twins. New York: Globe Digests, 2001.
• Bingham, Rita. Country Beans. Natural Meals Publishing, 2005.
• Fallon, Sally. Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and the Diet Dictocrats. Revised second edition. Washington, DC: New Trends Publishing, 2001.
• Jonas, Steven and Sandra Gordon. 30 Secrets of the World’s Healthiest Cuisines. New York: Barnes & Noble Books, 2000.

Man Food

• Boswell, John. A Man and His Pan: Over 140 Fun and Easy Recipes for Your Nonstick Skillet. Kansas City, Missouri: Andrews McMeel Publishing, 1999.
• Brooks, Karen, Gideon Bosker, and Reed Darmon. Dude Food: Recipes for the Modern Guy. San Francisco: Chronicle Books, 2000.
• Kellner, Jenny and Richard Rosenblatt. The All-American Chili Cookbook: The Official Cookbook of the International Chili Society. New York: Hearst Books, 1995.
• Sloan, Bob. Dad’s Own Cook Book: Everything Your Mother Never Taught You. New York: Workman, 1993.

Recommended General Cookbooks

• Beard, James A. James Beard’s American Cookery. New York: Galahad Books, 1972.
• Better Homes and Gardens. New Cook Book. Des Moines, Iowa: Meredith Books, 1999.
• Bittman, Mark. How to Cook Everything: Simple Recipes for Great Food. New York: Macmillan, 1998.
• Brown, Alton. I’m Just Here for the Food. New York: Steward, Tabori & Chang, 2002.
• ________. I’m Just Here for More Food: Baking. New York: Steward, Tabori & Chang, 2004.
• Come On In! Recipes from the Junior League of Jackson, Mississippi. Jackson, Mississippi: The Junior League of Jackson, 1993.
• Cooking Light. Five-Star Recipes. Birmingham, Alabama: Oxmoor House, 1996.
• Corriher, Shirley O. Cookwise: The Hows and Whys of Successful Cooking. New York: William Morrow, 1997.
• Good Housekeeping. The Good Housekeeping Cookbook. New York: Hearst Books, 2001.
• ________. The Good Housekeeping Step-by-Step Cookbook. New York: Hearst Books, 1997.
• ________. Great American Classics Cookbook. New York: Hearst Books, 2004.
• Haughton, Natalie. The Best Slow Cooker Cookbook Ever. New York: HarperCollins, 1995.
• Jamison, Cheryl Alters and Bill Jamison. American Home Cooking: Over 300 Spirited Recipes Celebrating Our Rich Traditions of Home Cooking. New York: Broadway Books, 1999.
• ________. The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico. Boston: Harvard Common Press, 1995.
• ________. Texas Home Cooking. Boston: Harvard Common Press, 1993.
• Meyers, Perla. How to Peel a Peach and 1,001 Other Things Every Good Cook Needs to Know. Hoboken, New Jersey: Wiley, 2044.
• Miller, Bryan and Marie Rama. Cooking for Dummies. Foster City, California: IDG Books, 1996.
• Millidge, Judith. The Handbook of Smoothies and Juicing: A Guide to Mixing Over 200 Healthy Drinks. New York: Barnes & Noble Books, 2004.
• Ranck, Dawn J. and Phyllis Pellman Good. Fix-It and Forget-It Cookbook: Feasting with Your Slow Cooker.Intercourse, Pennsylvania: Good Books, 2000.
• ________. Fix-It and Forget-It Recipes for Entertaining: Slow Cooker Favorites for All the Year Round. Intercourse, Pennsylvania: Good Books, 2002.
• Vollstedt, Maryana. The Big Book of Soups and Stews: 262 Recipes for Serious Comfort Food. San Francisco: Chronicle Books, 2001.
• Wolke, Robert L. What Einstein Told His Cook: Kitchen Science Explained. New York: Norton, 2002.

Where the Locals Eat

• Jackman, Ian. Eat This! 1001 Things to Eat Before You Die. New York: HarperCollins, 2007.
• Murphy, Morgan. Off the Beaten Path: Favorite Southern Dives and 150 Recipes That Made Them Famous. Birmingham, Alabama: Oxmoor House, 2011.
• Stern, Jane and Michael Stern. Blue Plate Specials & Blue Ribbon Chefs: The Heart and Soul of America’s Great Roadside Restaurants. New York: Lebhar-Friedman, 2001.
• ________. Roadfood: The Coast-to-Coast Guide to 600 of the Best Barbecue Joints, Lobster Shacks, Ice Cream Parlors, Highway Diners, and Much, Much More. New York: Broadway Books, 2002.