The Pioneer Woman comes to Atlanta
Country Living Fair brings Ree Drummond, aka The Pioneer Woman, to Atlanta.
“A New Turn in the South” by Hugh Acheson
If you dine out regularly at Atlanta’s recent crop of ambitious restaurants, Hugh Acheson’s first book, A New Turn in the South, will have special appeal. It’s the first cookbook to capture the essence of the city’s current idiosyncratic approach to Southern food.
The Southern Foodways Alliance Community Cookbook
The gatherings of the Southern Foodways Alliance, founded in 1999, have become as synonymous with bacchanalian grub fests as they are with programs that decipher our region’s culinary customs.
The Savannah Cookbook by Damon Lee Fowler
Rare is the coffee table cookbook, such as this one, whose pretty pages you also want to splatter in the kitchen. All of Fowler’s books—from Classical Southern Cooking to New Southern Baking—are worth owning, but his most recent effort tightens the focus onto the city where he’s made his home for the past three decades.
New Southern Cooking by Nathalie Dupree
Dull’s Southern Cooking documented venerable food customs, but Dupree’s now-classic New Southern Cooking bridged traditional Southern cuisine with the New American culinary movement that began to flower in the eighties.
Atlanta Cooks at Home, Edited by Melissa Libby
Savannah prides itself on its domestic cooking heritage; Atlanta loves its restaurants. Who better to gather recipes for home cooks from prominent Atlanta chefs than Libby, one of the city’s reigning restaurant public relations mavens?
Best of the Best from Georgia Cookbook edited by Gwen McKee and Barbara Moseley
Junior League, church, and community cookbooks can offer piquant glimpses into the culinary traditions and idiosyncrasies of a region. The Best of the Best cookbook series, which by 2005 had covered all fifty states, combs through these local, frequently self-published tomes and compiles some of the most noteworthy finds.
The Lady & Sons Savannah Country Cookbook by Paula Deen
Before Deen’s sparkly blues, pearly whites, and colorful ways with butter brought her national fame on the Food Network, she was known to Georgians as the proprietress of Savannah’s fiercely popular home-cooking restaurant, The Lady & Sons.
BakeWise by Shirley O. Corriher
Corriher, an Atlanta biochemist who became a recipe consultant to food companies and cookbook authors, made the science behind food accessible—chatty, even—in her first book, CookWise.
Southern Cooking by Mrs. S.R. Dull
Any discussion of Georgia cookbooks begins with Henrietta Stanley Dull’s regional masterwork. An able cook who became the family wage earner when her husband’s health failed, Dull catered and demonstrated gas stoves for Atlanta Gas Light Company before being named the editor of the home economics page for the Atlanta Journal’s Sunday magazine in 1920.
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