From
Garden & Gun
—the magazine that features the best of Southern cooking, dining, cocktails, and customs—comes an heirloom-quality guide to the traditions and innovations that define today’s Southern food culture, with more than 100 recipes and 4-color photography throughout.
From well-loved classics like biscuits and fried chicken to uniquely regional dishes such as sonker (Piedmont, North Carolina’s take on cobbler) or Minorcan chowder (Florida’s version of clam chowder), each recipe in
The Southerner’s Cookbook
tells a story about Southern food and its origins. With contributions from some of the South’s finest chefs, a glossary of cooking terms, and essays from many of the magazine’s most beloved writers,
The Southerner’s
Cookbook
is much more than simply a collection of recipes: it is a true reflection of the South’s culinary past, present, and future
Named one of
Eater’s Best New Cookbooks for Fall 2015
Selected as one of Vainty Fair’s “18 Best New Cookbooks”