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The Glory of Southern Cooking

The Glory of Southern Cooking

by James Villas


Author James Villas is a man with a strongly held conviction. He writes: "Only the South ... can claim to have created and codified a regional cuisine that is as readily indentifiable as those of France, Italy, and even China." It's quite a claim, but the journalist argues a strong case for Southern food to be among the top in the world league table. The book is beautifully written and, for anyone unfamiliar with the likes of She-Crab Soup, Spoonbread, and Mississippi Smothered Chicken, this book is a gateway into a cooking style you'll want to experiment with and make your own.

from the publisher

The definitive Southern cookbook from renowned food writer James Villas – now in paperback! From James Villas comes this definitive Southern cookbook, featuring fascinating Southern lore, cooking tips, and 388 glorious recipes for any occasion. It includes traditional favorites, delicious regional specialties, and new recipes from some of the South′s most famous and innovative chefs, like Louis Osteen and Paul Prudhomme. Comprehensive and authoritative, the book features favorites like buttermilk biscuits, fried chicken, grits, cornbread, and pecan pie. Plus, Villas includes colorful stories, anecdotes, and Southern lore throughout the book, adding the kind of local color and charm you′d only get in the South and only from a writer like Villas. Includes delicious and authentic Southern recipes for everything from cocktail and tea foods to main courses and desserts Features lists of ingredients, equipment, and Southern terms non-natives will want to know Written by James Villas, proud North Carolina native, and author of 'Pig' and 'From the Ground Up', both from Wiley. All across the South, from Maryland to Louisiana and everywhere in between, food is culture. Dig into it with James Villas and enjoy 'The Glory of Southern Cooking' for yourself.

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Original Publisher
Houghton Mifflin Harcourt
Date of publication

Recommended by

Nicola Miller

Editor and writer

James Villas tells stories about white and black southern cooking and offers expert testimony based upon a lived experience of a south where the food was local and seasonal well before Alice Waters seized upon this and redefined California as the sine qua non of this type of eating. Villas is a wonderful combination of food snob and everyman.