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.
“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.
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?
NEWSLETTERS
