Everybody has one in their collection. You know—one of those old, spiral- or plastic-tooth-bound cookbooks sold to support a high school marching band, a church, or the local chapter of the Junior League. These recipe collections reflect, with unimpeachable authenticity, the dishes that define communities: chicken and dumplings, macaroni and cheese, chess pie. When the Southern Foodways Alliance began curating a cookbook, it was to these spiral-bound, sauce-splattered pages that they turned for their model. Including more than 170 tested recipes, this cookbook is a true reflection of southern foodways and the people, regardless of residence or birthplace, who claim this food as their own. Traditional and adapted, fancy and unapologetically plain, these recipes are powerful expressions of collective identity. There is something from—and something for—everyone. The recipes and the stories that accompany them came from academics, writers, catfish farmers, ham curers, attorneys, toqued chefs, and people who just like to cook—spiritual Southerners of myriad ethnicities, origins, and culinary skill levels. Edited by Sara Roahen and John T. Edge, written, collaboratively, by Sheri Castle, Timothy C. Davis, April McGreger, Angie Mosier, and Fred Sauceman, the book is divided into chapters that represent the region’s iconic foods: Gravy, Garden Goods, Roots, Greens, Rice, Grist, Yardbird, Pig, The Hook, The Hunt, Put Up, and Cane. Therein you’ll find recipes for pimento cheese, country ham with redeye gravy, tomato pie, oyster stew, gumbo z’herbes, and apple stack cake. You’ll learn traditional ways of preserving green beans, and you’ll come to love refried black-eyed peas. Are you hungry yet? Published in association with the Southern Foodways Alliance at the Center for the Study of Southern Culture at the University of Mississippi. A Friends Fund Publication.

The Southern Foodways Alliance Community Cookbook

Cookbooks, Food & Wine

Southern Foodways Alliance

Regional & International

Univ of Georgia Pr

The South’s relationship with drinking is complicated. Although religious and legal mandates discourage the sale and consumption of alcohol, the region has a robust drinking culture. As the home of NASCAR, a sport that arose from the high-speed antics of bootleggers, and Tennessee Williams, a man notorious for both his literary genius and his propensity to imbibe, the Bible Belt has a booze-soaked background. In the recipes and essays in The Southern Foodways Alliance Guide to Cocktails, Jerry Slater and Sara Camp Milam and their cocktail cabinet of contributors bridge the gaps between the culture, history, and practice of drinking in the South. Nearly one hundred easy-to-follow recipes instruct the home bartender how to create memorable drinks, whether they be light tipples or potent bell ringers. Milam and Slater organize their historical how-to by drink family, starting with day-drinking classics suitable for brunches and tailgating, such as the Michelada and the Ruby Slipper. Variations on the French 75, lovingly lauded by food writer Kat Kinsman, and various juleps, cobblers, and sours are also covered, as are strong finishes such as the Sazerac and the Vieux Carré. A final set of recipes focuses on the punch bowl, with instructions on how to mix such shareable libations as Chatham Artillery Punch and Watermelon Sangria. Milam and Slater also share information on essential tools and glassware with which to stock the home bar, as well as mixing and garnishing techniques. In addition, the book contains fifteen fun and informative essays on drink culture, including a profile of white whiskey whisperer Marvin “Popcorn” Sutton by historian Mark Essig, a piece on the kitschy pleasure of collecting figurative decanters by syndicated OC Weekly and ¡Ask a Mexican! columnist Gustavo Arellano, and an essay by the dean of cocktail history, David Wondrich, on “The Future of Southern Drinking.” Lest we drink on an empty stomach, recipes for cocktail bites are provided by multiple James Beard Award nominee Vishwesh Bhatt. The Oxford, Mississippi–based Snackbar chef shares recipes for Benedictine Spread, Catfish Rillettes, Deviled Pickled Eggs, Deviled Ham, Okra Chaat, Pickled Shrimp, Shrimp Toast, Snackbar Pimento Cheese, Sweet Potato Biscuits with Pear Jam, and Spicy, Crunchy Black-Eyed Peas.

The Southern Foodways Alliance Guide to Cocktails

Milam, Sara Camp

Slater, Jerry

Beverages & Wine

University of Georgia Press

See the best price to sell, buy, or rent books by Southern Foodways Alliance. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Southern Foodways Alliance