From: The Weeknight Cook

I feel like cooking...

Turn on the southern charm

Explore the food of New Orleans and beyond with cookbooks celebrating the cuisine of the American South.

Bill Neal's Southern Cooking

Bill Neal's Southern Cooking

By Bill Neal

Southern cuisine was born through the collision of conflicting cultures in the New World. Bill Neal cooks the food of the South through a historical context, revealing how hushpuppies, buttermilk pie, and peanut soup made their way into the American tradition.

Hoppin John’s Lowcountry Cooking

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

John Martin Taylor’s distinctive regional cookbook celebrates the simple pleasures of South Carolina classics. From perfected grits recipes to freshly caught catfish stew, all the treasures of the Lowcountry are piled together among personal stories of growing up and dining in the Good Ol’ South.

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Lafcadio Hearn's La Cuisine Creole is the first Creole cookbook, one of the great rare classics of the culture. Among its recipes, collected "from leading chefs and noted Creole housewives," are gumbos with oysters, okra, and shrimp; "grenouilles frites" or fried frogs; plum, sweet potato, and gingerbread pudding; and a number of beverages, several of which use absinthe as the main ingredient. Lafcadio Hearn spent close to a dozen years in New Orleans, starting in 1877. During that time, his writings significantly shaped the impressions, myths, and symbols of the Crescent City, many of which live on to this day.

The Picayune's Creole Cook Book

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

There is perhaps no cuisine as rich and complex in the United States than creole. The Picayune is a lexicon for the Deep South’s culinary heritage and the myriad influences that make up cajun cookery. Find New Orleans in its oyster fritters and pecan pralines, plus more.

Join ckbk

  • FREE access to 3 recipes per month
  • Browse hundreds of the world’s best cookbooks
  • Over 85,000 recipes to discover
  • Recommended by leading chefs and food writers
  • Powerful search with smart filters to match your tastes and dietary preferences
  • 14-day free trial of unlimited Premium Membership
Join ckbk

Recently added cookbooks

Author spotlight

Richard Cornish

Richard Cornish

A former comedy writer, Australian Richard Cornish is now a food writer, author, TV presenter and events host based in Melbourne. Richard is a regular contributor to the Sydney Morning Herald, Gourmet Traveller and The Age and has written several cookbooks, including four in collaboration with Spanish-born chef Frank Camorra.

Wayne Gisslen

Wayne Gisslen

Wayne Gisslen graduated first in his class from The Culinary Institute of America in 1977. Before turning to full-time food writing, he worked as a chef, cooking instructor and test kitchen supervisor. His is the author of a best-selling series of books on culinary technique including Professional Cooking and Professional Baking.

Melissa Leong

Melissa Leong

Multi-talented Singaporean-Australian Melissa Leong is a food and travel writer, broadcaster, TV presenter and blogger. She was a judge on SBS TV’s The Chefs’ Line and has co-authored six cookbooks to date, including The Great Australian Cookbook and Dan Hong’s Mr Hong.