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.

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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