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.
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.
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.
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.
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 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.
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.
Andrew Dornenburg is a chef, author, photographer and one half of America’s ‘definitive food-writing duo’, with wife Karen Page. Celebrated by chefs and home cooks alike, the pair specialise in books that demystify the world of food and wine, explaining techniques and flavours and chronicling the US restaurant scene.
Australian food and travel photographer Bree Hutchins wrote and photographed the book Hidden Kitchens of Sri Lanka. She has also collaborated with other authors, including Somer Sivrioglu and David Dale for their book, Anatolia, and her work has appeared in magazines such as Delicious, Olive and Gourmet Traveller.
Wisconsin-born Janet Cooper is a cookery writer and teacher who has spent a lifetime perfecting the art of small batch preserving. An expert on techniques including canning, pickling and jam-making, she is the author of the indispensable Home Canning and Preserving.