Southern cooking, the most interesting and complex regional cuisine in America, remains a mystery to many professional cooks and southerners. With a stellar collection of recipes, Neal reveals the background and subtleties of southern foods. He uses imaginative new ways with old standards to make the recipes more accessible, but he never resorts to shortcuts or processed ingredients. He also shows how the meeting of Native American, Western European, and African cultures has created this cuisine.

Includes sixty recipes for side dishes, entrees, muffins, bread, and cakes which use grits, and discusses such issues as whether the word "grits" is singular or plural, and why only people in the South eat grits

The author introduces many of the three hundred dishes featured in a back-in-print cookbook that focuses exclusively on the South with comments and notes on their history, their evolution over the years, and his favorite versions.

This "authoritative journey through the baking and related confectionery of the South" ("The New York Times Book Review") celebrates the glories of Southern baking with 300 recipes for the breads, biscuits, cakes, pies, cookies, and sweets that have been the pride of Southern cooks for generations.

A collection of uncomplicated recipes arranged by season comes from the well-known North Carolina restaurant, Crook's Corner, and captures the spirit of one of the South's liveliest and most innovative kitchens in such dishes as Fried Green Tomatoes with Corn and Mustard Beurre Blanc, Tomato and Watermelon Salad, and Honeysuckle Sorbet. Reprint.

The James Beard Award-winning chef shares stories of Southern life and recipes from his renowned Mississippi restaurants in this illustrated cookbook. In this irreverent yet serious look at contemporary Southern food, Chef John Currence shares 130 recipes organized by 10 different techniques, such as Simmering, Slathering, Pickling, and Smoking, just to name a few. Then John spices things up with colorful stories of his upbringing in New Orleans, his time living in Europe, and more—plus insightful reflections on today’s Southern culinary landscape. Pickles, Pigs & Whiskey features John’s one-of-a-kind recipes for Pickled Sweet Potatoes, Whole Grain Guinness Mustard, Deep South “Ramen” with a Fried Poached Egg, Rabbit Cacciatore, Smoked Endive, Fire-Roasted Cauliflower, and Kitchen Sink Cookie Ice Cream Sandwiches. Each recipe is paired with a song and the complete playlist can be downloaded at spotify.com. The book also features more than 100 color photographs by Angie Mosier.