Our Favorite Cookbooks from Our 100th Issue
, by Amber Chase
, by Amber Chase
For as long as we’ve been making magazines, The Local Palate has shone a spotlight on Southern food. That’s 100 magazines—thousands of pages—brimming with biscuit recipes, grits producers, shrimping experts, hot sauces, pickling how-tos, sweet and savory pies, pimento cheese, fried chicken dredges, New Orleans cocktails, up-and-coming breweries, praise for country ham, and so, so much more.
It may not be comprehensive, but we think it covers a whole lot of Southern ground. And we’re not finished yet—consider this a midcourse, a quick palate cleanser, before we continue getting on with the business of sharing our love of Southern food with you.
From our first cookbook column in February 2016, we’ve covered some greats, like Edna Lewis’s The Taste of Country Cooking and our very own Erin Byers Murray’s Grits. We’ve dug into cocktails with The Southern Foodways Alliance Guide to Cocktails and others. We’ve featured recipes from chef cookbooks like Matthew Raiford’s Bress ‘n’ Nyam. We’ve explored narrative-style books as well—for instance, Black, White, and The Grey by John O. Morisano and Mashama Bailey.
Legendary Authors
The Taste of Country Cooking by Edna Lewis
Carla Hall’s Soul Food by Carla Hall
Grits: A Cultural and Culinary Journey Through the South by Erin Byers Murray
Cocktails
The Southern Foodways Alliance Guide to Cocktails by Sarah Camp Milam and Jerry Slater
Holy Spirits! by Taneka Reaves
Chefs
Bress ‘n’ Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer by Matthew Raiford and Amy Paige Condon
The Chef and the Slow Cooker by Hugh Acheson
Korean Fusion by Seung Hee Lee and Kim Sunée
Narratives
Black, White, and The Grey by John O. Morisano and Mashama Bailey
No Meat Required by Alicia Kennedy
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