The Best of Southern Cooking

No other part of the country has preserved its culinary heritage than the South. We offer a large selection of quality titles from the University of South Carolinia Press, the University of North Carolina and other quality publishers. If you have questions about any of the books listed here send an e-mail message to: foodbks@foodbooks.com. After you have selected one or more titles go to the order form page, and send it to your printer. For your convenience we now accept both Visa and Mastercard. To place a credit card order in the US please call our toll free number 1-800-398-4474 or complete the order form with all of the information requested. International customers should send the order form and credit card information by air mail. This page was updated on February 17, 2001

An Antebellum Plantation Household: Including the south Carolina Low Country Receipts and Remedies of Emily Wharton Sinkler. By Anne Sinkler Whaley LeClercq. Culture, customs, and cookery as recorded by a Northern woman living in the plantation South. Univ. of South Carolina Press. 181 pp. Š1996 Cloth, $16.95

The Backcountry Housewife: A Study of Eighteenth-Century Foods. By Kay Moss and Kathryn Hoffman. More than a cookbook, this volume is chock full of history, folklore, and 18th century gossip! The backcountry covered in this volume includes inland Pennsylvania, Maryland, Virginia, North and South Carolina and Georgia. This book includes 65 receipts gleaned from unpublished manuscripts and personal handwritten cookery books that have survived two centuries. Schiele Museum, Gastonia, NC. (Autographed) 146 pp. Š 1994 $12.00 Paper.

Bill Neal's Southern Cooking. Revised & Enlarged Edition. First published in 1985 to enthusiastic praise from food critics and lovers of good food in all parts of the country. "An authoritative, important guide to the best traditions of southern cooking." –USA Today. University of North Carolina Press. 204 pages Š1989 $13.95 Paper.

The Carolina Housewife. by Sarah Rutledge. Introduction by Anna Wells Rutledge. Sarah Rutledge was the daughter of Edward Rutledge, a signer of the Declaration of Independence. Readers will find that many of the recipes–from macaroons and soup, to fricassee and pilau–can easily be reproduced in today's modern kitchen with marvelous results. University of South Carolina Press. (1847/1979) 236 pp. + 26 pp. Intro. $24.95 Cloth

The Carolina Rice Kitchen: The African Connection. By Karen Hess. Featuring in Facsimile the Carolina Rice Cook Book. Where did rice originate? How did the name Hoppin' John evolve? Why was the famous rice called "Carolina Gold"? This engaging book is packed with fascinating historical details and speculations as well as hundreds of recipes. University of South Carolina Press. 232 pp. Š1992 $18.95 Paper. See also: What Mrs. Fisher Knows About Old Southern Cooking.

Page, Linda Garland and Eliot Wigginton. (Editors) The Foxfire Book of Appalachian Cookery. The University of North Carolina Press, Chapel Hill, NC. 1992 edition. 330 pages. paper. Excellent condition. $12.00

The Country Ham Book by Jeanne Voltz and Elaine J. Harvell. This book celebrates country ham's colorful culinary past and its continued close ties with life across the South. Jeanne Voltz and Elaine Harvell discuss the lore and history of country ham; walk the reader through bying, preparing, ans serving a country ham; and present some 70 recipes for country ham and its accompaniments. The book also features a glossary and a list of sources for ordering country hams. The University of North Carolina Press. 136 pp. 7-1/2 x 8 5 illus., 2 appends. bibl., index. Cloth $24.95, Paper $16.95

Mama Dip's Kitchen by Mildred Council. For nearly twenty-five years, Mama Dip has nourished thousands of hungry folks in Chapel Hill, North Carolina. Her restaurant, Mama Dip's Kitchen, is a much-loved community institution that has gained loyal fans and customers from all walks of life, from New York Times food writer Craig Claiborne to former Tar Heel basketball player Michael Jordan. This highly anticipated cookbook by Mama Dip showcases the same down-home, wholesome, everyday Southern cooking for which its namesake restaurant is celebrated. The University of North Carolina Press. Š 1999 256 pages. Hardcover $27.50, Paper $15.95

The Mississippi Cookbook. By the Mississippi Cooperative Extension Service. A collection of over one thousand of Mississippi's most popular recipes. This book is designed to preserve the state's culinary heritage.University Press of Mississippi. 475 pp. 1994 reprint $17.95 Paper

Mrs. Hill's Southern Practical Cookery and Receipt Book. By Annabella P. Hill. Commentary by Damon L. Fowler. This 1867 encyclopedic treasury of recipes, cooking advice, and household hints brims with insights into the culinary heritage of the South in general and Georgia in particular. University of South Carolina Press. 480 pp. (1867/1995) $24.95 Cloth.

The Kentucky Housewife. By Mrs. Lettice Bryan. Stereotyped by Shepard & Stearns. Cincinnati. 1839. 456 pages. 4,1/4 x 6,3/4 Paper Facsimile. $6.95

The New Soul Food Cook Book:Healthier Recipes for Traditional Favorites. By Wilbert Jones. The down-home pleasures of soul food no longer have to be off-limits because of excess fat, cholesterol, sugar, and salt. This book offers a new look at traditional African-American cuisine and provides contemporary versions of 99 recipes –all with an emphasis on fresh ingredients and prepared with leaner meats, egg whites, less (or no) oil, nonfat dairy products, less sodium, and fewer calories. The author attended the Ecole de Gastronomique Francaise Ritz-Escoffier culinary school in Paris and was a food scientist at Kraft General Foods. 125 pages. Hardcover. Š1996. Code # CP003 $14.95

North Carolina and Old Salem Cookery. New & Revised Edition. Acknowledged as the classic work on North Carolina cuisine, it was first published in 1955. "A delightful collection of regional history, reminiscences and recipes." – Bon Appetit. Univeristy of North Carolina Press. 408 pages Š(1955/1992) $16.95 Paper.

Out of Kentucky Kitchens. by Marion W. Flexner. Good food has been as much a part of the Kentucky heritage as fine horses and mellow bourbon whiskey, and nowhere is Kentucky's traditional cuisine better persented than in Out of Kentucky Kitchens. First published forty years ago, the book has been popular with readers and cookbook collectors ever since. The University Press of Kentucky. 320 pages Š1989. $22.00 Hardcover

The Robert E. Lee Family Cooking and Housekeeping Book. By Anne Carter Zimmer. Part cookbook, part culinary history, part family history, this book is an engaging and enlightening glimpse into the household of a well-to-do, mid-19th century Virginia family. University of North Carolina Press. 296 pp. Š1997 Illus. Code #NC001 $24.95.

Southeastern Wildlife Cookbook – A collection of recipes for sea and freshwater food, large and small game, and savory oddities from the wild. This is the most complete how-to cookbook available for this kind of eating featuring more than 300 recipes that use wild gave, fresh and saltwater foods. University of South Carolina Press. 224 pages. Š1989. $14.95 Spiral.

Southern Cooking to Remember. by Kathryn Tucker Windham. The tasty dishes offered here demonstrate that Southern food is as delightful and as varied as the region from which it comes; shrimp gumbo simmered along the Gulf Coast, roast venison from Alabama's piney woods, wild ducks from Georgia's marshlands, Appalachian stack cakes, Charlotte piled high in crystal bowls, dewberry cobbler, scuppemong wine, and tender turnip greens. University Press of Mississippi. 221 pages. Š1977. $15.95 Paper.

The First Texas Cookbook, with forewords by David Wade & Mary Faulk Koock. A handsome hardcover reprint of the 1883 original published by the ladies of the First Presbyterian Church of Houston. 212 pages, 6 X 9, more than 800 recipes, index. $21.95 See recipe for Fried Sweet Potatoes.

The Virginia House-wife. by Mary Randolph. Edited by Karen Hess. This ultimate how-to cookbook was the most influential cookbook in 19th-century America. Mrs. Randolph's heyday was in the 1790's, so that her work may be said to document the cookery of the early days of our republic. University of South Carolina Press. (1824/1984) 370 pp. + 45 pp. Intro. $24.95 Cloth

The Virginia Housewife or Methodical Cook. by Mary Randolph. Introduction by Jan Longone. A facsimile of an authentic early American cookbook. Originally published in 1824, offers directions for making rabbit soup, beef steak pie, fried calf's feet, shoulder of mutton with celery sauce, leg of pork with pease pudding, pickled oysters, tansey pudding, and other culinary treats. Dover Publications. 192 Pages, $5.95 Paper. See instructions on how To Roast a Pig

.What Mrs. Fisher Knows About Old Southern Cooking. By Abby Fisher with an introduction by Karen Hess. Mrs. Fisher, a former slave from Mobile, Alabama, began cooking for San Francisco society in the late 1870s. This is the oldest known African-American cookbook published in America. This collection of 160 authentic old Southern recipes was originally published in San Francisco in 1881. Applewood Books. 80 pp. Š1995 $8.95 Paper (Shipping $2.00 first copy $.50 each additional copy) See her recipe for Sweet Potato Pie.