In Pursuit of Flavor: The Beloved Classic Cookbook from the Acclaimed Author of The Taste of Country Cooking These books also offer full holiday menus and are chock full of information about techniques, tips and tricks, etiquette, and decorating. I love to pick up older ones at thrift or antique stores to see how times, traditions and trends have changed over the years. Since 1979, Southern Living magazine has produced a collected volume of its recipes from the past year. Read more: Books you find at every church potluck This book contains the recipe that I based my gumbo recipe on so it is most definitely “right.” It also has a healthy wild game section with recipes and tips on how to prepare everything from venison to quail to squirrel. My favorite dogeared volume is Southern Sideboards, compiled by the Junior League of Jackson Mississippi and originally published in 1978. Each one represents dishes particular to their chapter’s region, and they all have recipes that range from a quick family dinner to more elaborate party fare. The Junior League – a womens volunteer and community service group – has been producing cookbooks to fund their projects since 1930. Notably, she shares a recipe for rouxless gumbo, which I tried despite my reservations because the recipe was her mama’s and it comes from the birthplace of gumbo. Sadly, Martin’s hometown is being swallowed up by encroaching Gulf waters, as are the folkways she wrote this book to preserve. Martin’s book, named after her New Orleans restaurant, is to travel to her hometown of Chauvin, Louisiana and be immersed in Cajun culture and tradition. Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou The stories and photographs both add to this book that Pakron calls “a love letter to my childhood and my home state of Mississippi.” In a place where even our veggies have meat in them, Pakron has created a vegan cookbook that comes as close to traditional Southern food as you can get without a slab of bacon or a smoked turkey neck. Timothy Pakron grew up on the Mississippi Gulf Coast enjoying all the Southern, Cajun and Creole foods that the area is known for, but has been vegan for more than ten years now. Mississippi Vegan – Recipes and Stories from a Southern Boy’s Heart What I like most about the book is that it is organized by seasons, so that I can make the most of what’s abundant and fresh at any given time. This book written by James Beard award-winning chef Steven Satterfield of Miller Union in Atlanta is not a vegetarian cookbook, but it showcases the South’s abundant produce in recipes that range from the everyday to fairly fancy. Get the latest from It's a Southern Thing by subscribing to our newsletter, where you'll find the latest videos, stories and merchandise. Here are the quintessential Southern cookbooks that I think everyone should have on their shelf. They are my version of “right,” and I’m sure you’ll find many of your own “right” recipes in them. ![]() And I want it to reflect the best of all things Southern.Īs I’ve collected Southern cookbooks over the years, some stand out as favorites that I turn to over and over again. I want to learn some history or techniques. I also look for good stories because I’ll read a cookbook like it’s a work of literature, a recipe as if it is a poem. The “right” recipe is the one that most resembles mine, naturally. I judge every Southern cookbook by two things – its gumbo recipe and its biscuit recipe. ![]() Read more: Southern foods everyone should try more than once In her beautiful Spanish-accent she said, “I’m looking for a book where paella is made the right way, just like you would look for a book where gumbo is made the right way.” Understood, my sister, understood. I finally asked her what she was looking for and not finding. As we browsed, I noticed that Laura would pick up a cookbook, flip to a certain page, then shake her head (I think I also detected several eye rolls), and put the book back on the shelf with a dismissive sniff. ![]() Laura and I went to the bookstore to find the perfect example of Spanish cooking. I wanted to bring home a cookbook as a souvenir because I think you can learn a lot about a place and its people from what they eat and because I am an avid cookbook collector. A few years ago I was in Spain visiting my friend Laura, who is from Valencia.
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