The University of North Carolina Press

Learn to Cook 25 Southern Classics 3 Ways: Traditional, Contemporary, International

Jennifer Brule is on a mission, southern style, to teach people to cook. Her method: master twenty-five classic southern dishes, and then–using similar ingredients or cooking techniques or both–make two variations, one contemporary and one inspired by international tastes. Brule’s line-up of beloved southern dishes is irresistible in itself, but she aims to inspire enthusiasm and confidence to …

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Cooking the Gullah Way, Morning, Noon, and Night

Sallie Ann Robinson was born and reared on Daufuskie Island, one of the South Carolina Sea Islands well known for their Gullah culture. Although technology and development were slow in coming to Daufuskie, the island is now changing rapidly. With this book, Robinson highlights some of her favorite memories and delicious recipes from life on Daufuskie, where the …

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Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time

In this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish–such as fried chicken, chitlins, yams, greens, and “red drinks–Miller uncovers how it got on the soul food plate and what it means for African …

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The Southern Tailgating Cookbook: A Game-Day Guide for Lovers of Food, Football, and the South

According to tailgating enthusiast Taylor Mathis, “You’ll understand why a game day in the South is unlike any other” when you read this cookbook. Mathis traveled across twelve states to document the favorite foods and game-day traditions embraced by thousands of fans at colleges and universities throughout the football-crazy South. Featuring 110 vibrant recipes inspired by Mathis’s tailgating …

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Gullah Home Cooking the Daufuskie Way: Smokin’ Joe Butter Beans, Ol’ ‘Fuskie Fried Crab Rice, Sticky-Bush Blackberry Dumpling, and Other Sea Island Favorites

If there’s one thing we learned coming up on Daufuskie,” remembers Sallie Ann Robinson, “it’s the importance of good, home-cooked food.” In this enchanting book, Robinson presents the delicious, robust dishes of her native Sea Islands and offers readers a taste of the unique, West African-influenced Gullah culture still found there.Living on a South Carolina island accessible only …

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The New Southern Garden Cookbook: Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands, and CSA Farm Boxes

In The New Southern Garden Cookbook, Sheri Castle aims to make “what’s in season” the answer to “what’s for dinner?” This timely cookbook, with dishes for omnivores and vegetarians alike, celebrates and promotes delicious, healthful homemade meals centered on the diverse array of seasonal fruits and vegetables grown in the South, and in most of the rest of …

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Crabs and Oysters: a Savor the South® cookbook (Savor the South Cookbooks)

Crabs and oysters take center stage as Chef Bill Smith conveys his passion for preparing these sumptuous shellfish long associated with southern coastlines. Smith’s sensibilities as a North Carolinian born and raised down east are vibrantly on display as he recalls the joy of growing up catching crabs and shucking oysters. Smith traveled the coastline, visited with crab …

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Bourbon: a Savor the South® cookbook (Savor the South Cookbooks)

Did you know that bourbon must be made in America and aged for at least two years in new American oak barrels that are charred on the inside? In this spirited little cookbook, Kathleen Purvis explores the history, mythology, and culinary star power of this quintessential southern liquor. On the scene in Kentucky, home to most bourbon makers, …

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Buttermilk: A Savor the South Cookbook

Most southern cooks will agree with Debbie Moose when she writes, “Like a full moon on a warm southern night, buttermilk makes something special happen.” Buttermilk explores the rich possibilities of this beloved ingredient and offers remarkably wide-ranging recipes for its use in cooking and baking–and drinking, including The Vanderbilt Fugitive, a buttermilk-based cocktail. Buttermilk includes …

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