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.

The Pioneer Woman comes to Atlanta

Country Living Fair brings Ree Drummond, aka The Pioneer Woman, to Atlanta.

The Gift of Southern Cooking by Edna Lewis and Scott Peacock

If we had to name a Book of the Decade on the subject of Southern cuisine, this would be the one. It is an intimate collaboration between two passionate and masterful cooks who shared a close friendship for almost two decades.

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.

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.

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.

Bon Appétit, Y’all by Virginia Willis

Long regarded in Atlanta (and beyond) for her grace and culinary prowess, Georgia native Virginia Willis debuted her first cookbook last year, and it’s a visual and gustatory stunner. Willis has earned quite the culinary pedigree.

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.

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.

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