SeriesSavor the South Cookbooks

28 Works Popularity 33,608 (181 Members) 453 Books 2 Reviews ½ 3.8

Core

Bacon: A Savor the South Cookbook by Fred Thompson 9 copies
Barbecue: A Savor the South Cookbook by John Shelton Reed 19 copies, 1 review
Beans and Field Peas: A Savor the South Cookbook by Sandra A. Gutierrez 14 copies
Biscuits: a Savor the South cookbook by Belinda Ellis 30 copies
Bourbon: a Savor the South cookbook by Kathleen Purvis 24 copies
Buttermilk: A Savor the South Cookbook by Debbie Moose 16 copies
Catfish: A Savor the South Cookbook by Angela Knipple 10 copies
Chicken: A Savor the South Cookbook by Cynthia Graubart 9 copies
Corn: a Savor the South cookbook by Tema Flanagan 9 copies
Crabs and Oysters: A Savor the South Cookbook by Bill Smith 11 copies
Fruit: A Savor the South Cookbook by Nancie McDermott 12 copies
Greens: a Savor the South cookbook by Thomas Head 11 copies
Gumbo: a Savor the South cookbook by Dale Curry 14 copies
Ham: a Savor the South cookbook by Damon Lee Fowler 9 copies
Okra: A Savor the South Cookbook by Virginia Willis 17 copies
Peaches: A Savor the South Cookbook by Kelly Alexander 18 copies
Pecans: A Savor the South Cookbook by Kathleen Purvis 24 copies, 1 review
Pickles and Preserves: a Savor the South cookbook by Andrea Weigl 19 copies
Pie: a Savor the South cookbook by Sara Foster 13 copies
Rice: a Savor the South cookbook by Michael W. Twitty 60 copies25
Shrimp: a Savor the South cookbook by Jay Pierce 17 copies
Southern Holidays: a Savor the South cookbook by Debbie Moose 14 copies
Sunday Dinner: A Savor the South Cookbook by Bridgette A. Lacy 16 copies
Sweet Potatoes: A Savor the South Cookbook by April McGreger 22 copies
Tomatoes: A Savor the South Cookbook by Miriam Rubin 25 copies

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Each little cookbook in our Savor the South® cookbook collection is a big celebration of a beloved food or tradition of the American South. From buttermilk to bourbon, pecans to peaches, bacon to catfish, one by one each Savor the South® cookbook will stock a kitchen shelf with the flavors and culinary wisdom of this popular American regional cuisine. Written by well-known cooks and food lovers, each book brims with personality, the informative and often surprising culinary and natural history of southern foodways, and a treasure of some fifty recipes—from delicious southern classics to sparkling international renditions that open up worlds of taste for cooks everywhere. (English, Publisher)

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