A Love Affair with Southern Cooking (77 page)

Hibben, Sheila.
The National Cookbook.
New York: Harper & Brothers, 1932.

Hill, Albert F.
Economy Botany.
New York: McGraw-Hill, 1952.

Hill, Annabella P.
Mrs. Hill’s Southern Practical Cookery and Receipt Book
. 1872. Facsimile edition with observations and explanations by Damon Lee Fowler. Columbia, SC: University of South Carolina Press, 1995.

Hooker, Richard J.
A History: Food and Drink in America.
Indianapolis/New York: Bobbs-Merrill, 1981.

Horry, Harriott Pinckney.
A Colonial Plantation Cookbook: The Receipt Book of Harriott Pinckney Horry
. 1770. Facsimile edition edited by Richard J. Hooker. Columbia, SC: University of South Carolina Press, 1984.

Jim Graham’s Farm Family Cookbook for City Folks.
Published by the Office of College Advancement, College of Agriculture and Life Sciences, North Carolina State University. Raleigh, NC: 2002.

Jones, Evan.
American Food: The Gastronomic Story
. New York: E. P. Dutton, 1975.

Key West Cook Book
. Published by The Key West Woman’s Club. Key West, 1949.

Kimball, Marie.
Thomas Jefferson’s Cook Book.
Charlottesville: University of Virginia, 1993.

Kremer, Elizabeth C.
We Make You Kindly Welcome: Recipes from the Trustees’ House Daily Fare, Pleasant Hill, Kentucky.
Harrodsburg: Pleasant Hill Press, 1970.

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Welcome Back to Pleasant Hill: More Recipes from the Trustees’ House, Pleasant Hill, Kentucky.
Harrodsburg: Pleasant Hill Press, 1977.

Kronsberg, Jane.
Charleston: People, Places, Food.
Charleston: Wyrick & Company, 1997.

Land, Mary.
Louisiana Cookery.
Jackson: University of Mississippi Press, 2005.

Landon, Luann.
Dinner at Miss Lady’s.
Chapel Hill, NC: Algonquin Books, 1999.

Lewis, Edna.
The Taste of Country Cooking.
New York: Alfred A. Knopf, 1976.

Lewis, Edna, and Scott Peacock.
The Gift of Southern Cooking.
New York: Alfred A. Knopf, 2003.

Louisiana, A Guide to the State.
New revised ed., Harry Hansen, ed., American Guide Series,
originally compiled by the Federal Writers’ Program of the Work Projects Administration of the State of Louisiana. New York: Hastings House, 1971.

Lovegren, Sylvia.
Fashionable Food.
New York: Macmillan, 1995.

Lundy, Ronni.
Butter Beans to Blackberries: Recipes from the Southern Garden
. New York: North Point Press, 1999.

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Shuck Beans, Stack Cakes, and Honest Fried Chicken: The Heart and Soul of Southern Country Kitchens
. New York: Atlantic Monthly Press, 1991.

Mariani, John F.
The Dictionary of American Food and Drink.
Completely revised and updated edition. New York: Hearst Books, 1994.

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America Eats Out: An Illustrated History of Restaurants, Taverns, Coffee Shops, Speakeasies, and Other Establishments that Have Fed Us for 350 Years.
New York: William Morrow, 1991.

Martha Washington’s Booke of Cookery and Booke of Sweetmeats.
Transcribed by Karen Hess. New York: Columbia University Press, 1995.

Martha White’s Southern Sampler.
Produced by Martha White Foods, Inc. Nashville: Rutledge Hill Press, 1989.

Maryland’s Way: The Hammond-Harwood House Cook Book.
Annapolis: The Hammond-Harwood House Association, 1963.

Masters, Colonel Michael Edward.
Hospitality–Kentucky Style.
Bardstown, KY: Equine Writer’s Press, 2000.

McClane, A. J.
The Encyclopedia of Fish Cookery.
New York: Holt, Rinehart and Winston, 1977.

Mead, Anne.
Please Kiss the Cook.
New York: Self-published, 1964.

More Gems from Many Kitchens.
Compiled by The Garden Club of Georgia, Athens, GA: 1971.

Natchez: Authentic Antebellum Recipes of the Old South, 1790-1865
. Compiled by Southland Graphics. Kingsport, TN: 1987.

Neal, Bill.
Bill Neal’s Southern Cooking.
Chapel Hill: University of North Carolina Press, 1985.

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Biscuits, Spoonbread, and Sweet Potato Pie.
New York: Alfred A. Knopf, 1990.

Neal, Bill, and David Perry.
Good Old Grits Cookbook
. New York: Workman, 1991.

Neal, Moreton.
Remembering Bill Neal: Favorite Recipes from a Life in Cooking.
Chapel Hill: University of North Carolina Press, 2004.

The North Carolina Guide
. Edited by Blackwell P. Robinson. Chapel Hill: University of North Carolina Press, 1955.

Of Pots and Pipkins: Recipes from The Junior League of Roanoke Valley, Virginia, Inc.
Roanoke: Stone Printing Company, 1971.

Osteen, Louis.
Louis Osteen’s Charleston Cuisine: Recipes from a Lowcountry Chef.
Chapel Hill, NC: Algonquin Books, 1999.

Paddleford, Clementine.
How America Eats.
New York: Charles Scribner’s Sons, 1960.

Paths of Sunshine Cookbook.
Published by the Florida Federation of Garden Clubs, Inc. Memphis: Wimmer, 1988.

Patteson, Charles.
Charles Patteson’s Kentucky Cooking.
New York: Harper & Row, 1988.

Pendergrast, Mark.
For God, Country & Coca-Cola.
2nd ed., revised and expanded. New York: Basic Books, 2000.

Peterson, James.
Fish & Shellfish.
New York: William Morrow, 1996.

The Picayune’s Creole Cook Book,
Sesquicentennial ed. Edited by Marcelle Bienvenu. New Orleans:
The Times-Picayune,
1987.

Pinckney, Eliza Lucas.
The Letterbook of Eliza Lucas Pinckney, 1739–1762.
Edited, with a new introduction, by Elise Pinckney. Columbia: The University of South Carolina Press, 1997.

Pinderhughes, John.
Family of the Spirit Cookbook: Recipes and Reminiscences from African-American Kitchens.
New York: Simon and Schuster, 1990.

Pinson, Maxine, and Malyssa Pinson.
Lowcountry Delights.
Savannah, GA: SSD, Inc., 2002.

The Plantation Cookbook.
By the Junior League of New Orleans. Garden City, NY: Doubleday & Company, 1972.

Plantation Country.
Published by the Women’s Service League of St. Francisville, Louisiana. Baton Rouge: Land and Land Printers, 1981.

Prudhomme, Paul.
Chef Paul Prudhomme’s Louisiana Kitchen.
New York: William Morrow, 1984.

Putting on the Grits.
Published by The Junior League of Columbia, South Carolina, Inc. Columbia: State Printing Company, 1985.

Randolph, Mary.
The Virginia House-wife
. 1824. Facsimile of the first edition with additional material from the 1825 and 1828 editions; historical notes and commentaries by Karen Hess. Columbia: University of South Carolina Press, 1984.

Rawlings, Marjorie Kinnan.
Cross Creek Cookery
. New York: C. Scribner’s Sons, 1942.

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Cross Creek
. New York: C. Scribner’s Sons, 1942.

River Road Recipes.
Produced by The Junior League of Baton Rouge, Inc, Baton Rouge, LA. Memphis: Wimmer Cookbooks, 1959.

River Road Recipes II: A Second Helping.
Produced by The Junior League of Baton Rouge, Inc, Baton Rouge, LA. Memphis: Wimmer Cookbooks, 1976.

Roanoke Island Cook Book.
Compiled by Members and Friends of the Manteo Woman’s Club. Manteo, NC: Times Printing Company, undated.

Robinson, Sallie Ann.
Gullah Home Cooking the Daufuskie Way: Smokin’ Joe Butter Beans, Ol’ ’Fuskie Fried Crab Rice, Sticky-Bush Blackberry Dumpling, and Other Sea Island Favorites.
Foreword by Pat Conroy. Chapel Hill: University of North Carolina Press, 2003.

Root, Waverley.
Food.
New York: Simon and Schuster, 1980.

Root, Waverley, and Richard de Rochemont.
Eating in America.
New York: William Morrow, 1976.

Rudisill, Marie.
Sook’s Cookbook: Memories and Traditional Recipes from the Deep South.
Atlanta: Longstreet Press, 1989.

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Fruitcake: Memories of Truman Capote & Sook.
Athens, GA: Hill Street Press, 2000.

Rutledge, Sarah.
The Carolina Housewife
. 1847. Facsimile edition with a new introduction by Anna Wells Rutledge. Columbia: University of South Carolina Press, 1979.

Sanders, Dori.
Dori Sanders’ Country Cooking: Recipes and Stories from the Family Farm Stand.
Chapel Hill, NC: Algonquin Books, 1995.

Savannah Style.
Published by The Junior League of Savannah, Inc. Memphis: Wimmer, undated.

Schneider, Elizabeth.
Uncommon Fruits & Vegetables: A Commonsense Guide.
New York: Harper & Row, 1986.

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Vegetables from Amaranth to Zucchini.
New York: William Morrow, 2001.

Sea Island Seasons.
Published by Beaufort County (SC) Open Land Trust. Memphis: Wimmer Cookbooks, 1980.

Shields, John.
The Chesapeake Bay Cookbook.
Berkeley, CA: Aris Books, 1990.

Simmons, Marie.
Rice: The Amazing Grain.
New York: Henry Holt, 1991.

Smalls, Alexander, with Hettie Jones.
Grace the Table: Stories and Recipes from My Southern Revival.
Foreword by Wynton Marsalis. New York: HarperCollins, 1997.

Smith, Andrew.
The Tomato in America: Early History, Culture and Cookery.
Columbia: University of South Carolina Press, 1994.

Smith, Bill.
Seasoned in the South: Recipes from Crook’s Corner and from Home.
Chapel Hill, NC: Algonquin Books, 2005.

The South Carolina Cook Book.
Revised ed. Collected and edited by the South Carolina Extension Homemakers Council and the Clemson Extension Home Economics Staff. Columbia: University of South Carolina Press, 1953.

South Carolina: The WPA Guide to the Palmetto State
. 1988 edition. Compiled by the Workers of the Writers’ Program of the Work Projects Administration in the State of South Carolina with a new introduction and two new appendices by Walter B. Edgar. Columbia: University of South Carolina Press, 1988.

Southern Foodways Alliance.
Cornbread Nation 1: The Best of Southern Food Writing.
Edited by John Egerton. Chapel Hill: University of North Carolina Press, 2002.

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Cornbread Nation 2: The United States of Barbecue; The Best of Southern Food Writing.
Edited by Lolis Eric Elie. Chapel Hill: University of North Carolina Press, 2004.

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Cornbread Nation 3: Foods of the Mountain South: The Best of Southern Food Writing.
Edited by Ronni Lundy. Chapel Hill: University of North Carolina Press, 2005.

The Southern Junior League Cookbook.
Edited by Ann Seranne. New York: David McKay, 1977.

Sparks, Elizabeth Hedgecock (Beth Tartan).
North Carolina and Old Salem Cookery
. 4th ed. Charlotte, NC: The Dowd Press, Inc., 1969.

Stern, Jane, and Michael Stern.
American Gourmet.
New York: HarperCollins, 1991.

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Real American Food.
New York: Alfred A. Knopf, 1986.

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Roadfood.
New York: Random House, 1977.

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Square Meals.
New York: Alfred A. Knopf, 1984.

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A Taste of America.
Kansas City/New York: Andrews and McMeel, 1988.

Stitt, Frank.
Frank Stitt’s Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill.
New York: Artisan, 2004.

Strickland, Sharon A., and Rosemary A. Newman.
Southern Ladies Know How To Cook It.
Savannah: Self-published, 1998.

Sturtevant’s Notes on Edible Plants
. Edited by U. P. Hedrick. Albany: J. B. Lyon Co., 1919.

Sturges, Lena E.
Southern Living: Our Best Recipes.
Birmingham, AL: Oxmoor House, 1970.

Taylor, John Martin.
Hoppin’ John’s Lowcountry Cooking.
New York: Bantam Books, 1992.

Taylor, Joyce.
Mariner’s Menu: 30 Years of Fresh Seafood Ideas.
Chapel Hill: University of North Carolina Press, 2003.

Terry, Elizabeth, with Alexis Terry.
Savannah Seasons: Food and Stories from Elizabeth on 37
^th
.
New York: Doubleday, 1996.

300 Years of Carolina Cooking
. Tricentennial edition. Published by The Junior League of Greenville, Inc. Greenville, SC: 1970.

Thorne, John, with Matt Lewis Thorne.
Serious Pig: An American Cook in Search of His Roots.
New York: Farrar, Straus & Giroux, 1996.

Thorne, John.
Simple Cooking.
New York: Viking Penguin, 1987.

Toast to Tidewater: Celebrating Virginia’s Finest Food & Beverages.
Published by The Junior League of Norfolk-Virginia Beach, Inc. Norfolk: Teagle and Little, Inc., 2004.

Trager, James.
Foodbook.
New York: Grossman, 1970.

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The Food Chronology.
New York: Henry Holt, 1995.

Two Hundred Years of Charleston Cooking.
Recipes gathered by Blanche S. Rhett; edited by Lettie Gay; facsimile of original 1930 edition. Columbia, SC: University of South Carolina Press, 1976.

Very Virginia.
Compiled by The Junior League of Hampton Roads, Inc. Memphis: Starr-Toof, 1995.

Villas, James.
Biscuit Bliss.
Boston: Harvard Common Press, 2003.

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James Villas’ Country Cooking.
Boston, Toronto: Little, Brown and Company, 1988.

Villas, James, with Martha Pearl Villas.
My Mother’s Southern Desserts.
New York: William Morrow, 1998.

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My Mother’s Southern Kitchen: Recipes and Reminiscences.
New York: Macmillan, 1994.