Anderson, Jean. The American Century Cookbook. New York: Clarkson Potter, 1997.
Auchmutey, Jim, and Mara ReidRogers. The South the Beautiful Cookbook: Authentic Recipes from the American South. San Francisco: Collins, 1996.
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.
Bailey, Cornelia Walker. God, Dr. Buzzard, and the Bolito Man. NewYork: Random House, 2000.
Bailey, Phoebe. An African American Cookbook: Traditional and Other Favorite Recipes. Intercourse, PA: Good Books, 2002.
Beranbaum, Rose Levy. The Cake Bible. NewYork, William Morrow, 1988.
Brown, Marion. Marion Brown’s Southern Cookbook. Chapel Hill: The University of North Carolina Press, 1951. Reprinted by Gramercy Books, 2001.
Collin, Rima and Richard. The New Orleans Cookbook: Creole, Cajun, and Louisiana French Recipes Past and Present. NewYork: Alfred A. Knopf, 1996.
Corriher, Shirley. Cookwise: Secrets of Cooking Revealed. NewYork: Random House, 1998.
Council, Mildred. Mama Dip’s Family Cookbook. Chapel Hill: The University of North Carolina Press, 2005.
——.Mama Dip’s Kitchen. Chapel Hill: The University of North Carolina Press, 1999.
Dabney, Joseph E.Smokehouse Ham, Spoon Bread & Scuppernong Wine: The Folklore and Art of Southern Appalachian Cooking. Nashville: Cumberland House, 1998.
Darden, Norma Jean, and Carole Darden. Spoonbread and Strawberry Wine: Recipes and Remembrances of a Family. NewYork: Anchor Press, 1978.
Dixon, Ethel, Charlene Johnson, and Wayne Tanner. Big Mama’s Old Black Pot Recipes. Alexandria, LA: Stoke Gabriel, 1987.
Eakin, Katherine M., and Annette Thompson, editors. The Southern Heritage Cakes Cookbook. Birmingham, AL: Oxmoor House, 1983
Edge, John T. A Gracious Plenty: Recipes and Recollections from the American South. New York: G.P. Putnam’s Sons, 1999.
Egerton, John. Side Orders: Small Helpings of Southern Cookery and Culture. Atlanta: Peachtree Publishers, 1990.
Egerton, John, and Ann Bleidt Egerton. Southern Food: At Home, on the Road, in History. Chapel Hill: The University of North Carolina Press, 1993.
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.
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.
Ferguson, Sheila. Soul Food: Classic Cuisine from the Deep South. New York: Weidenfeld and Nicholson, 1989.
Ferris, Marcie Cohen. Matzoh Ball Gumbo: Culinary Tales of the Jewish South. Chapel Hill: The University of North Carolina Press, 2005.
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.
Flagg, Fannie. Fannie Flagg’s Original Whistle Stop Cafe Cookbook. New York: Ballantine, 1993.
Fowler, Damon Lee. Classical Southern Cooking: A Celebration of the Cuisine of the Old South. New York: Crown, 1995.
Glenn, Camille. The Heritage of Southern Cooking. New York: Workman, 1986.
Grosvenor, Verta Mae. Vibration Cooking: The Travel Notes of a Geechee Girl. NewYork: Doubleday, 1970.
Harris, Jessica B. Beyond Gumbo: Creole Fusion Food from the Atlantic Rim. NewYork: Simon and Schuster, 2003.
Lundy, Ronni. Butter Beans to Blackberries: Recipes from the Southern Garden. New York: North Point Press/Farrar, Straus and Giroux, 1999-
McFeely, William S. Sapelo’s People: A Long Walk into Freedom. New York: W. W. Norton, 1994.
McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribner’s, 2004.
McNair, James. James McNair’s Cakes. San Francisco: Chronicle Books, 1994.
Metcalfe, Gayden, and Charlotte Hayes. Being Dead Is No Excuse: The Official Southern Ladies Guide to Hosting the Perfect Funeral. New York: Hyperion, 2005.
——. The Prudhomme Family Cookbook: Old-Time Louisiana Recipes by the Eleven Prudhomme Brothers and Sisters and Chef Paul Prudhomme. New York: William Morrow, 1987.
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.
Rogers, Amy. Hungry for Home: Stories of Food from Across the Carolinas. Charlotte: Novello Festival Press, 2003.
Rudisill, Marie. Fruitcake: Memories of Truman Capote and Sook. Athens, GA: Hill Street Press, 2000.
Sanders, Dori. Dori Sanders’ Country Cooking: Recipes and Stories from the Family Farm Stand. Chapel Hill, NC: Algonquin, 1995.
Sax, Richard. Classic Home Desserts: A Treasury of Heirloom and Contemporary Desserts from Around the World. Boston: Chapters/Houghton Mifflin, 1994.
Tartan, Beth. North Carolina and Old Salem Cookery. Chapel Hill, NC: The University of North Carolina Press, 1955. Reprinted in 1992.
Taylor, John Martin. Hoppin’ John’s Low Country Cooking. New York: Bantam Books, 1992.
Thibodaux Service League. Louisiana Legacy: A Rich Tradition of Artistry with Food and Joy in Life. Thibodaux, LA: Thibodaux Service League, 1982.
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.
Tillery, Carolyn Quick. The African-American Heritage Cookbook: Traditional Recipes and Fond Remembrances from Alabama’s Renowned Tuskegee Institute. NewYork: Citadel Press/Kensington, 1996-
——. A Taste of Freedom: A Cookbook with Recipes and Remembrances from the Hampton Institute. New York: Citadel Press/Kensington, 2002.
Watts Street Baptist Church. Watts Cooking Now? Durham, NC: Watts Street Baptist Church, 2000.
White, Joyce. Brown Sugar: Soul Food Desserts from Family and Friends. NewYork: HarperCollins, 2003.
Whiting, Helen Hudson. In Helen’s Kitchen: A Philosophy of Food. Durham, NC: The Regulator Bookshop, 2000.
Wilson, Charles R., and William Ferris, editors. The Encyclopedia of Southern Culture. Oxford, MS: Center for the Study of Southern Culture, 1989.
Zanger, Mark H.The American History Cookbook. Westport, CT: Greenwood Press, 2003.
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe