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Bibliography

Appears in
Southern Cakes
Southern Cakes

By Nancie McDermott

Published 2007

  • About
  1. Anderson, Jean. The American Century Cookbook. New York: Clarkson Potter, 1997.
  2. Auchmutey, Jim, and Mara Reid Rogers. The South the Beautiful Cookbook: Authentic Recipes from the American South. San Francisco: Collins, 1996.
  3. Bailey, Cornelia Walker, Yvonne J. Grovner, and William “Doc Bill” Thomas. The Foods of Georgia’s Barrier Islands: A Gourmet Food Guide to Native American, Geechee and European Influences on the Golden Isles. Gainesville, GA: Georgia Design and Graphics, 2000.
  4. Bailey, Cornelia Walker. God, Dr. Buzzard, and the Bolito Man. NewYork: Random House, 2000.
  5. Bailey, Phoebe. An African American Cookbook: Traditional and Other Favorite Recipes. Intercourse, PA: Good Books, 2002.
  6. Beranbaum, Rose Levy. The Cake Bible. NewYork, William Morrow, 1988.
  7. Brown, Marion. Marion Brown’s Southern Cookbook. Chapel Hill: The University of North Carolina Press, 1951. Reprinted by Gramercy Books, 2001.
  8. Buttross, Waddad Habeeb. Waddad’s Kitchen: Lebanese Zest and Southern Best. Natchez, MS: Waddad Habeeb Buttross, 1982.
  9. Claiborne, Craig. Craig Claiborne’s Southern Cooking. New York: Times Books/Random House, 1987.
  10. Collin, Rima and Richard. The New Orleans Cookbook: Creole, Cajun, and Louisiana French Recipes Past and Present. NewYork: Alfred A. Knopf, 1996.
  11. Corriher, Shirley. Cookwise: Secrets of Cooking Revealed. NewYork: Random House, 1998.
  12. Council, Mildred. Mama Dip’s Family Cookbook. Chapel Hill: The University of North Carolina Press, 2005.
  13. ——.Mama Dip’s Kitchen. Chapel Hill: The University of North Carolina Press, 1999.
  14. Dabney, Joseph E. Smokehouse Ham, Spoon Bread & Scuppernong Wine: The Folklore and Art of Southern Appalachian Cooking. Nashville: Cumberland House, 1998.
  15. Darden, Norma Jean, and Carole Darden. Spoonbread and Strawberry Wine: Recipes and Remembrances of a Family. NewYork: Anchor Press, 1978.
  16. Dixon, Ethel, Charlene Johnson, and Wayne Tanner. Big Mama’s Old Black Pot Recipes. Alexandria, LA: Stoke Gabriel, 1987.
  17. Dull, Henrietta Stanley. Southern Cooking. Atlanta: Ruralist Press, 1928. Reprinted by Cherokee Press, 1989.
  18. Dupree, Nathalie. New Southern Cooking with Nathalie Dupree. NewYork: Alfred A. Knopf, 1993-
  19. ——. Nathalie Dupree’s Southern Memories: Recipes and Reminiscences. NewYork: Clarkson Potter, 1993.
  20. Eakin, Katherine M., and Annette Thompson, editors. The Southern Heritage Cakes Cookbook. Birmingham, AL: Oxmoor House, 1983
  21. Edge, John T. A Gracious Plenty: Recipes and Recollections from the American South. New York: G.P. Putnam’s Sons, 1999.
  22. Egerton, John. Side Orders: Small Helpings of Southern Cookery and Culture. Atlanta: Peachtree Publishers, 1990.
  23. Egerton, John, and Ann Bleidt Egerton. Southern Food: At Home, on the Road, in History. Chapel Hill: The University of North Carolina Press, 1993.
  24. Estes, Rufus. Rufus Estes’ Good Things to Eat: The First Cookbooks by an African-American Chef. Mineola, NY: Dover Publications, 2004- Originally published as Good Things to Eat, As Suggested by Rufus. Chicago: Rufus B. Estes, 1911.
  25. Evert, Jodi, editor. Felicity’s 1774 Cookbook: A Peek at Dining in the Past with Meals You Can Make Today. Middleton, WI: Pleasant Company, 1994.
  26. Ferguson, Sheila. Soul Food: Classic Cuisine from the Deep South. New York: Weidenfeld and Nicholson, 1989.
  27. Ferris, Marcie Cohen. Matzoh Ball Gumbo: Culinary Tales of the Jewish South. Chapel Hill: The University of North Carolina Press, 2005.
  28. Fisher, Abby. What Mrs. Fisher Knows About Old Southern Cooking: Soups, Pickles, Preserves, Etc. San Francisco Women’s Cooperative Printing Office, 1881. Facsimile edition. Reprinted by Applewood Books, 1995.
  29. Flagg, Fannie. Fannie Flagg’s Original Whistle Stop Cafe Cookbook. New York: Ballantine, 1993.
  30. Fowler, Damon Lee. Classical Southern Cooking: A Celebration of the Cuisine of the Old South. New York: Crown, 1995.
  31. Glenn, Camille. The Heritage of Southern Cooking. New York: Workman, 1986.
  32. Grosvenor, Verta Mae. Vibration Cooking: The Travel Notes of a Geechee Girl. NewYork: Doubleday, 1970.
  33. Harris, Jessica B. Beyond Gumbo: Creole Fusion Food from the Atlantic Rim. NewYork: Simon and Schuster, 2003.
  34. ——. The Welcome Table: African-American Heritage
  35. Cooking. New York: Simon and Schuster, 1995.
  36. Hess, Karen. The Carolina Rice Kitchen: The African Connection. University of South Carolina Press, 1992.
  37. Hodgson, Moira. Fruitcake Favorites: Recipes, Legends, and Lore from the World’s Best Cooks and Eaters. San Francisco: HarperCollins, 1993.
  38. Joachim, David. The Food Substitutions Bible. Toronto: Robert Rose, 2005.
  39. Jones, Wilbert. Mama’s Tea Cakes: 101 Delicious Soul Food Desserts. New York: Birch Lane Press/Kensington, 1998.
  40. Kleinman, Kathryn. Birthday Cakes: Recipes and Memories from Celebrated Bakers. San Francisco: Chronicle Books, 2004-
  41. Lewis, Edna. In Pursuit of Flavor. New York: Alfred A. Knopf, 1988.
  42. ——. The Taste of Country Cooking. New York: Alfred A. Knopf, 1976.
  43. Lundy, Ronni. Butter Beans to Blackberries: Recipes from the Southern Garden. New York: North Point Press/Farrar, Straus and Giroux, 1999-
  44. McFeely, William S. Sapelo’s People: A Long Walk into Freedom. New York: W. W. Norton, 1994.
  45. McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribner’s, 2004.
  46. McNair, James. James McNair’s Cakes. San Francisco: Chronicle Books, 1994.
  47. Metcalfe, Gayden, and Charlotte Hayes. Being Dead Is No Excuse: The Official Southern Ladies Guide to Hosting the Perfect Funeral. New York: Hyperion, 2005.
  48. Neal, Bill. Bill Neal’s Southern Cooking. Chapel Hill: The University of North Carolina Press, I985.
  49. ——. Biscuits, Spoonbread, and Sweet Potato Pie. Chapel Hill: The University of North Carolina Press, 1991.
  50. Page, Linda Garland, and Eliot Wigginton, editors. The Foxfire Book of Appalachian Cookery. Chapel Hill: The University of North Carolina Press, 1992.
  51. Parker, Curtis. The Lost Art of Scratch Cooking: Recipes from the Kitchen of Natha Adkins Parker. Elk Grove, CA: Curtis Parker, 1997.
  52. Peacock, Scott, and Edna Lewis. The Gift of Southern Cooking. New York: Alfred A. Knopf, 200 2.
  53. Pressly, Sybil. The Mast Farm Inn: Family Style. Valle Crucis, NC: Sybil Pressly, 1993.
  54. Prudhomme, Paul. Chef Paul Prudhomme’s Louisiana Kitchen. New York: William Morrow, 1984.
  55. ——. The Prudhomme Family Cookbook: Old-Time Louisiana Recipes by the Eleven Prudhomme Brothers and Sisters and Chef Paul Prudhomme. New York: William Morrow, 1987.
  56. Robinson, Sallie Anne. Gullah Home Cooking the Daufuskie Way: Smokin Joe Butter Beans, Ol’ ‘Fuskie Fried Crab Rice, Sticky Bush Blackberry Dumpling, and other Sea Island Favorites. Chapel Hill, NC: The University of North Carolina Press, 2003.
  57. Rogers, Amy. Hungry for Home: Stories of Food from Across the Carolinas. Charlotte: Novello Festival Press, 2003.
  58. Rudisill, Marie. Fruitcake: Memories of Truman Capote and Sook. Athens, GA: Hill Street Press, 2000.
  59. Sanders, Dori. Dori Sanders’ Country Cooking: Recipes and Stories from the Family Farm Stand. Chapel Hill, NC: Algonquin, 1995.
  60. Sax, Richard. Classic Home Desserts: A Treasury of Heirloom and Contemporary Desserts from Around the World. Boston: Chapters/Houghton Mifflin, 1994.
  61. Starr, Kathy. The Soul of Southern Cooking. Jackson: University Press of Mississippi, 1989.
  62. Tartan, Beth. North Carolina and Old Salem Cookery. Chapel Hill, NC: The University of North Carolina Press, 1955. Reprinted in 1992.
  63. Taylor, John Martin. Hoppin’ John’s Low Country Cooking. New York: Bantam Books, 1992.
  64. Thibodaux Service League. Louisiana Legacy: A Rich Tradition of Artistry with Food and Joy in Life. Thibodaux, LA: Thibodaux Service League, 1982.
  65. Thurman, Sue Bailey, editor. The Historical Cookbook of the American Negro. The National Council of Negro Women: 1958. Facsimile edition. Reprinted by Beacon Press, 2000.
  66. Tillery, Carolyn Quick. The African-American Heritage Cookbook: Traditional Recipes and Fond Remembrances from Alabama’s Renowned Tuskegee Institute. NewYork: Citadel Press/Kensington, 1996-
  67. ——. A Taste of Freedom: A Cookbook with Recipes and Remembrances from the Hampton Institute. New York: Citadel Press/Kensington, 2002.
  68. Watts Street Baptist Church. Watts Cooking Now? Durham, NC: Watts Street Baptist Church, 2000.
  69. White, Joyce. Brown Sugar: Soul Food Desserts from Family and Friends. NewYork: HarperCollins, 2003.
  70. Whiting, Helen Hudson. In Helen’s Kitchen: A Philosophy of Food. Durham, NC: The Regulator Bookshop, 2000.
  71. Wilson, Charles R., and William Ferris, editors. The Encyclopedia of Southern Culture. Oxford, MS: Center for the Study of Southern Culture, 1989.
  72. Zanger, Mark H. The American History Cookbook. Westport, CT: Greenwood Press, 2003.