Southern Belly By: John T. Edge  In this updated and expanded edition, with recipes from some of the south’s most famous kitchens. John T. Edge “ the Falkner fo Southern Food,” Travels back the roads from Texas to Virginia., from chicken shack to fish camp, from barbecue stand to pie shed., to bring you the most savory food and history the south has to offer. 338 Pages $15.99 Add to Basket

A Southern Collection Then and Now By: The Junior League of Columbus, Georgia In today’s South, friends and family are important as ever. But the fpressures of our fast-pased lifestyles make it a challange to enjoy the luxury of planning time. Yet the inborn graciousness and hospitality that our heritange preserved so well still makes the gathering of friends and family come alive in our heart and bur forever into the memories of those we love. 286 Pages $24.99 Add to Basket

Atlanta Cooknotes By: The Junior League of Atlanta, INC From the city were Southern Hospitality began comes Atlanta Cookntoes, The Junior League of Atlanta’s answer to good food and southern cooking. First published in 1982, Atlanta Cooknotes has over 750 kitchen-tested recpies from such classic favorites as Chicken Salad and Pecan Tarts to Fresh Georgia Peach Pie. 440 Pages $20.99 Add to Basket

Louisiana Temptations By: Louisiana Farm Bureau Women To Southwest Louisiana, Heaven had better have rice and gravy, otherwise some might have to podner St. Peter’s invitation. In a region where rice reigns supreme, this “white gold” is always in the pan . As a bed for all manner of dishes, to a childhood snack of butter-rice, a generous helping always leads to satisfied slumber. Along the Delta of Northeast louisiana it’s meals as tired and true as the south herself. 238 Pages $17.99 Add to Basket

Notably Nashville: A Medley of Tastes and Traditions By: The Junior League of Nashville Distinctly southern at its roots, Nashville today is a growing city resonating with a medley of varied sights, sounds, and flavors. Long considered the “Athens of the South,” Nashville seamlessly blends music, history, family, art, education, sports, and government into a city that sings. Join us for a tour of Nashville-live her history, meet her family, and taste her cusine. 271 Pages $28.99 Add to Basket

Seasoned in the South: Recipes From Crook’s Corner and from Home By: Bill Smith Crook’s Corner is a Landmark in North Carolina and beyond. Bon Appetit called it "a legend". Travel and Leisure described it as "country cookin gone cool". A reviewer from the Washington Post said " I have yet to eat an average meal at Crook’s Corner-the food is consistently outstanding, sort of nouvelle down home". And Delta Sky rated it "the best place to eat in Chapel Hiss, in North Carolina and possibly on Earth". Bill Smith’s recipes are marvelously uncomplicated: Tomatoes with Sweet Corn and Lemon Beurre Blanc, Pork Roast and many others. 192 Pages $19.99 s+h  Add to Basket *****************************************************************************************

Magnolias Southern Cuisine By: Donald Barickman Known for his trend-setting contemporary southern cooking, Donald Barickman has made the Restraunt a Favorite for locals and tourists alike. In this long-awaited cookbook, he shares his acclaimed recipes. At Magnolias, We have created a selection of starters which gives our customers a light-hearted tour of our cuisine, form Bar-B-Que with Corn Bread Styx to Black-Eyed Pea Cakes with Red and Yellow Tomato Salsa to Pan-Fried Chicken Livers with Caramelized Onions, Country Ham and Red-Eye Gravy. Here’s were you’ll find our Sweet Pepper Relish, Bread and Butter Pickles and Peach Chutney. Try the Bar-B-Que in the Yellow Corn Biscuits or use the Pimento Cheese as an Hors d’oeuvre to spread on crackers or the Herb Toasts. 144 pgs $19.99 s+h  Add to Basket    *********************************************************************************

The Art of Southern Cooking By: Mildred Evans Warren Over 450 New, Traditional and Family Recipes from Southern Cooks- From Hors d’oeuvres and Punches to Pies and Preserves. The Art of Southern Cooking is a collection of new, traditional an old family recipes-delicious examples chosen from the best of this unique regional cuisine. Here you’ll find recipes for every kind of dish, from appetizers and beverages through salads, vegetable, pickles, and preservers, main dishes of every kind, to breads, desserts, and candy. Among the selections you will find here are: Peach Punch, Creole Eggs, Southern Egg Nog, Greengage Plum Salad, Fried Corn, Gumbo Georgia Style, Creole Shrimp, Crackling Bread, Delux Corn Bread, Pecan Wafers, Butternut Cake, Deepdish Muscadine Pie. 262 Pages $12.99 s+h  Add to Basket *************************************************************************************

Ladies Legacies In Natchez, Ms Mansions, Monarchs, Menus/Recipes, Parties, Pageants, and Pantales all combine to make this book for your reading enjoyment. 94 Pages $14.99 s+h  Add to Basket   ***********************************************************************************