New Southern Cookbooks

Stephanie Schamban

Feel that bite in the air? The holidays are coming. And that means a flood of cookbooks hitting store shelves. We’ve rounded up our five favorites of the season—with a Southern twist, of course—along with links to some tasty recipes.
Fried okra, biscuits, pimento cheese, cornbread—we love our sides in the South. And North Carolina food writer Fred Thompson is no exception. In Fred Thompson’s Southern Sides, he shares recipes for 250 of his favorites. Once you tuck into this book, you may never want to move on to the main course.
>Click here for Fred Thompson’s recipe for barbecued baked butter beans
Top Chef alum Kevin Gillespie, of Atlanta’s Woodfire Grill, knows how to tell a story. The anecdotes that open each of the chapters in his new cookbook, Fire In My Belly, are entertaining enough to make for bedside reading. But the chef tells his best stories through the dishes themselves, which range from his granny’s one-pot hog supper to peach party liquor.
>Click here for Kevin Gillespie’s recipe for honey-lacquered quail
Coastal citrus farmers, inland ranchers, and growers of corn and tomatoes across Florida turn out a year-round agricultural bounty unmatched in the cooler states to the north. In Field to Feast, authors Pam Brandon, Katie Farmand, and Heather McPherson collect recipes from farmers, chefs, and culinary artisans from Miami to Pensacola. Make it your guide to good eating in the Sunshine State.
>Click here for Roth Farms’ recipe for sugarcane-skewered scallops
Bring a little bit of Walland, Tennessee, to your kitchen. The dishes in The Foothills Cuisine of Blackberry Farm weave from bacon-grease cornbread to homemade ricotta to moonshine cherries, bucking convention in places but holding tight to the resort’s East Tennessee terroir.
>Click here for Sam Beall’s recipe for meat loaf and roasted plum tomatoes with mushroom ketchup

Tasia Malakasis, owner of Elkmont, Alabama’s acclaimed Fromagerie Belle Chèvre, has culinary talents that extend well beyond cheese making. In Tasia’s Table, Malakasis, a graduate of the Culinary Institute of America, shares her recipes for dishes from fried chicken to moussaka (a nod to her Greek roots) to goat-cheese cheesecake.
>Click here for Tasia Malakasis’s recipe for goat-cheese cheesecake