Collection: Southern Cookery

Food:  The Soul of the American South

 Feed your soul by feeding others with love and a homecooked meal.
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36 products
  • Best of the Best from Louisiana II: Selected Recipes from Louisiana's Favorite Cookbooks by Gwen McKee 1998
    There is no other taste quite like the blend of flavours in Cajun and Creole food. Best of the Best from Louisiana II  Crawfish Etouffee, Natchitoches Meat Pie, Stuffed Eggplant, Cream Cheese Bread Pudding, Sweet Potato Biscuits, and Plantation Pecan Crunch. Seventy-two of Louisiana's cookbooks have shared 400 recipes
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  • Picayune Creole Cook Book by Times-Picayune Publishing Company 1922
    The Picayune Creole Cook Book: To Assist the Good Housewives of the Present Day and to Preserve to Future Generations the Many Excellent and Matchless Recipes of the New Orleans Cuisine by Gathering Up from the Old Creole cooks and the old housekeepers the Best of Creole Cookery with all its delightful combinations
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  • More Cajun Cooking Edited by Wendy Lazor 1990
    More Cajun Cooking contains easy-to-follow recipes, both for beginner and advanced cooks. This appetizing array of classic favourites and tempting new ideas are offered to help turn everyday fare into a Cajun delight.
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  • Brennan's New Orleans Cookbook by Hermann Deutch 1964
     Brennan’s New Orleans Cookbook is a collection of the Brennan family's Creole recipes .includes the restaurant’s history  For more than six decades,
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  • The New Orleans Restaurant Cookbook by Deirdre Stanforth 1967
     New Orleans and enjoy the food that's integral to laissez les bons temps rouler, this book is a gem. A colorful history and fabulous cuisine of the great restaurants of New Orleans including Antoine's, Brennan's, Commander's Palace, more  This cookbook contains 229 pages of recipes from 9 of New Orleans restaurants.
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  • Emeril's New New Orleans by Emeril Lagasse 1993
    Emeril Lagasse fuses the rich traditions of Creole cookery ingredients, and styles. The heavy sauces, the long-cooked roux, and the smothered foods that were the heart of old-style New Orleans cooking have been replaced by simple fresh ingredients and easy cooking first cookbook, Emeril's New New Orleans Cooking.
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  • Southern Sideboards by the Junior League of Jackson, Mississippi 1978
     A southern classic, this cookbook includes every type of dish from a picnic spread to a silver tray dinner. Southern Sideboards was inducted into the Southern Living Hall of Fame and Walter S. McIlhenny Hall of Fame. Publishing details Junior League of Jackson Mississippi; 9th printing (1990)
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  • Charleston Receipts edited by The Junior League of Charleston 1956
     Charleston Receipts was first published in 1950 and is the oldest Junior League cookbook still in print. 750 recipes, Gullah verses, and sketches by Charleston artists. Inside, you'll find classic recipes such as Sweet and Sour Pork, Charleston Gumbo, Angel Food Charlotte Russe Cake, and Sweet Green Tomato Pickle.
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  • Charleston Recollections and Receipts edited by Rose P. Ravenel, Elizabeth R. Harrigan 1983
     In Charleston Recollections and Receipts Rose P. Ravenel daughter of a Huguenot planter, merchant, and shipowner, kept notebooks throughout her life with stories of the Carolina Lowcountry, accounts of her family and her humorous insights.  During her lifetime Ravenel collected more than two hundred receipts
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  • Out of Kentucky Kitchens by Marion Flexner 1949
    Good food is as much a part of the Kentucky heritage as fine horses and bourbon whiskey. And nowhere is Kentucky's traditional cuisine better presented than in Out of Kentucky Kitchens by Louisville's own Marion Flexner. First published in 1949, the book has been popular with cooks and cookbook collectors ever. A highly skilled hand in the kitchen, Marion Flexner compiled a representative gathering of delicious, thoroughly tested recipes of Kentucky specialties.
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  • Bluegrass Winners: A Cookbook by Kentucky Garden Club of Lexington 1985
    Bluegrass Winners was created by the 1985 Garden Club of Lexington to fund community and environmental projects. This book combines great Kentucky Southern cooking with a healthful twist on each recipe.
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  • The James River Plantations Cookbook by Payne Bouknight Tyler 1980
    The James River Plantation Cookbook gives a glimpse into the homes and kitchens of Old Virginia. The heart of plantation life was, and still is, the James River. There are recipes from families of each home in book. The recipes range from seafood, ham, venison, salads and desserts, all of them served through generations.
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  • The Williamsburg Art of Cookery by Helen Bullock 1985
     This a 1985 reproduction of this book first published in 1742. The Williamsburg Art of Cookery or, Accomplish'd Gentlewoman's Companion: Being a Collection of upwards of Five Hundred of the most Ancient & Approv'd Recipes in Virginia are known to have been used in Virginia households
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  • Southern Heritage Cookbook: Over 400 Traditional Recipes Representing the Finest Cooking in the South by Jean Hewitt 1976
    Southern Heritage Cookbook: Over 400 Traditional Recipes Representing the Finest Cooking in the South by Jean Hewitt 1976
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  • Blue Ribbon Recipes by Polly Bannister 1997
    Through the years, across America, county fairs, food festivals, bake-offs, and national cooking competitions are held. Polly Bannister and the editors of The Old Farmer's Almanac gathered in Blue Ribbon Recipes 85 championship recipes--and their histories--from cooks around the country.
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  • The Wide, Wide World of Texas Cooking by Morton Gill Clark 1970
    The Wide, Wide World of Texas Cooking Texas pinto beans, tamales, and bar-b-que.
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