Steven Satterfield’s Root to Leaf and Hugh Acheson’s The Broad Fork may have garnered most of the attention this year, but don’t miss these three other new giftable titles from Georgia chefs.
Mastering the Art of Southern Vegetables
By Nathalie Dupree and Cynthia Graubart
Aimed more at vegetable lovers than vegetarians (many dishes use meat for seasoning), this guide comes primed with simple, time-
honored side dishes. Impeccably clear instructions are a big bonus. (Gibbs Smith, $25)
Pure Pork Awesomeness
By Kevin Gillespie with David Joachim
An ode to porcine flesh, with chapters organized by cut: shoulder, loin, belly and ribs, ham. You’ll need a smoker if you’re serious about trying all of the recipes, from pork chops with gravy to grilled pork belly with smoked peanut butter. (Andrews McMeel Publishing, $30)
Lighten Up, Y’all
By Virginia Willis
Willis’s latest pushes back against the assumption that Southern and healthy are mutually exclusive terms. You’ll find plenty of made-over faves (like seven-layer dip), but the best recipes, like collards stewed with chipotle, spotlight her creativity. (Ten Speed Press, $25)
This article originally appeared in our December 2015 issue.