The home of the Grand Ole Opry is
also home to strong
culinary traditions, as
shown in Nashville
Eats: Hot Chicken,
and 100 More Southern
Recipes from Music City
by Jennifer Justus
(Stewart, Tabori &
“Nashville is having
a moment on the
national scene,” says Michael Sand, v-p and publisher of adult
trade at Abrams, STC’s parent publisher. “It’s no longer just
Music City, but a destination for a
number of reasons, including food.”
The spicy chicken dish men-
tioned in the subtitle of Nashville
Eats is the subject of an entire book
from Spring House, The Hot Chicken
Cookbook: The Fiery History and
Red-Hot Recipes of Nashville’s Beloved
Bird by Timothy Charles Davis
(Aug.). Publisher Paul McGahren
says that spicy food is particularly
popular these days, thanks to “Food
Network shows, a growing and influential young demographic
on the culinary landscape with a tolerance for heat, and an
improved knowledge of spicy ingredients.” Components such as
chili sauce, he says, are “treated like craft beers in some circles.”
Several university presses are publishing cookbooks high-
lighting the region’s cuisine. In September, the University of
North Carolina Press, has three releases under its Savor the South
series: Beans & Field Peas by Sandra A. Gutierrez, Crabs & Oysters
by Bill Smith, and Sunday Dinner by Bridgette A. Lacy. UNC
Press senior executive editor Elaine Maisner says that books in
the series have demonstrated appeal beyond the region, earning
notice from national consumer media
such as the New York Times.
University of North Texas Press’s publishing program includes numerous
titles with a Lone Star State accent. Such
books, says Ronald Chrisman, director at
UNT Press, “do well in gift shops,
museum shops, and other nontraditional
outlets like Costco.” November’s Tales of
Texas Cooking: Stories and Recipes from the
Trans-Pecos to the Piney Woods and High
Plains to the Gulf Prairies, edited by
More Southern Cookbooks for Fall
Frances Brannen Vick, includes a recipe
for “family cake,” from former U.S. sen-
ator Kay Bailey Hutchison, and a bar-
becue recipe attributed to Sam Houston,
the first president of the Republic of
Texas, later a U.S. senator and governor.
In February 2016, Oxmoor House is
publishing United Tastes of Texas: A
Culinary Tour of the Lone Star State by
Jessica Dupuy (Feb. 2016) as part of its
Southern Living line. “The foods of
Texas are heavily influenced by immi-
grant cultures, from across the border
in Mexico to the German and Czech
people who settled in the Hill
Country,” says Katherine Cobbs, senior
editor at Time Inc. Books, “and these
recipes reflect that.”
The Gator Queen Liz Cookbook by Liz Choate (Gibbs Smith, Aug.). The star of the
History Channel’s reality TV show Swamp People offers recipes for the adventurous eater, with a focus on alligator and other swamp-game dishes.
Pickled, Fried, and Fresh: Bert Gill’s Southern Flavors by Bert Gill with Erika
Nelson (Univ. Press of Florida, Sept.). Gill, owner of three Gainesville eateries,
works with traditional Southern staples, like sorghum and okra, sourced locally.
Grandbaby Cakes: Modern Recipes, Vintage Charm, Soulful Memories by
Jocelyn Delk Adams (Agate, Sept.). Delk, the food blogger behind Grandbaby
Cakes, shares recipes and stories from her grandmother’s Mississippi kitchen.
A Real Southern Cook: In Her Savannah Kitchen by Dora Charles (HMH/Rux
Martin, Sept.). Shrimp and rice, buttermilk corn bread, red velvet cake, and more,
from the former chef of Paula Deen restaurant the Lady & Sons.
The Southerner’s Cookbook: Recipes, Wisdom, and Stories from the Southern
Kitchen (Harper Wave, Oct.). The editors of Garden and Gun magazine offer an
overview of Southern cuisine, from Mississippi fried chicken and North Carolina
barbecue stands to New Orleans Creole restaurants.
Cuban Cuisine in South Florida: Celebrating Ethnic Traditions and Dishes by
Mandy Baca (Globe Pequot, Oct.). Miami-native Baca looks at how South
Florida’s Cuban communities adapted recipes from home using ingredients readily available in the state.
New Southern Table by Whitney Miller (Nelson, Oct.). In her second cookbook, the
2010 MasterChef winner presents recipes from her Mississippi childhood.
Panhandle to Pan: Recipes and Stories from Florida’s New Redneck Riviera by
Irv Miller (Globe Pequot, Nov.). The food of Northwest Florida—blue crab and grouper, peaches and corn, and fried catfish and hush puppies—influenced by the surrounding states of Alabama, Mississippi, and Louisiana.
Foster’s Market Favorites by Sara Foster (Story Farm, Nov.). The Durham, N.C.,
market-cafe celebrates its 25th anniversary with a collection of more than 150
recipes, including chorizo–sweet potato hash and short rib chili.
Southern Heat: New Southern Cooking Latin Style by Anthony Lamas and Gwen
Pratesi (Taunton Press, Nov.). Lamas, chef-owner of Louisville, Ky., restaurant
Seviche, views Southern cuisine through a Latino lens, in recipes such as nuevo
Latino shrimp and grits.