“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.

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.

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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