Reddit mentions: The best southern us cooking books

As someone with too many cookbooks for her own good, here are some of my favorites.

I am not a vegetarian, but Deborah Madison's Vegetarian Cooking for Everyone is the book that made me love vegetables. She doesn't approach vegetarian cooking in the way lots of people do, where you just substitute or omit meat from a dish, but creates recipes that center around and bring out the best from vegetables.

Gourmet Today is a huge book culled from the now-defunct Gourmet magazine. It's a good all-around resource with (as the title implies) a modern American bent to its recipes.

Steven Raichlen's How to Grill transformed me from a charcoal-shy indoors-only kind of cook into an aspiring grillmaster last summer. He lays the basics out in a very straightforward manner with lots of pictures and excellent recipes. It includes the basics of smoking as well.

I like reading cookbooks that blend recipes with a broader scope of information related to them, so I enjoy anything by Jennifer McLagan (I started with Odd Bits). She writes about ingredients that are less typical or even looked down upon, making the case that these are overlooked culinary treasures. Her chapter introductions include tidbits like history, cultural impact, and science behind the ingredients. The recipes are great but tend to be highly-involved.

For specific cuisines, a couple of my favorites are Bill Neal's Southern Cooking (the recipe for Shrimp & Grits is mind-blowingly good), The New Book of Middle Eastern Food, and Madame Wong's Long-Life Chinese Cookbook.

TL;DR: the first three are what I'd consider must-haves, the remainder are interesting and might broaden your culinary horizons.

So, many moons ago I bought this vegetarian cookbook "Cookin' Southern: Vegetarian Style" on a whim. It's a really sweet book with all the Southern favourites made with substitutes like tofu. Chicken-fried steak is in there, as is country ham.

It's a very personal, down-home style cookbook with a lot of chatting going on apart from the recipes themselves. I'm very fond of it, and it may help you recreate some of the old favourites! This is someone who REALLY loved the originals, not someone who's never tried them trying to make a dish that looks like ham or steak.

https://www.amazon.ca/Cookin-Southern-Vegetarian-Ann-Jackson/dp/1570670927/ref=sr_1_2?keywords=cookin%27+southern+vegetarian&qid=1556725099&s=books&sr=1-2-catcorr

In terms of things like bacon for baked beans, you can look into liquid smoke for the flavour as an easy replacement, but there are also some really wonderful products out of Taiwan if you have access to any Asian importers in your city. I get mine from a place called Paradis Vegetarien, and they have a REALLY good steaky bacon. They also have a 'duck' product that comes in a loin shape, and I really think it's quite similar to ham as it's smoked. I sometimes dice that up small and use it instead of lardons.

Keep hunting :) There's some great stuff out there from the very basic that you use to craft your own artisan product, to the highly-processed and ready-to-eat (I have no problem with highly processed, myself, as long as it tastes good!) .

Yeah blandness is not something I'm into. I was 16 when I first went to the dark side, and I tried to find as many awesome recipes as I could to convince family and friends I wasn't just a masochist, haha.

Basically anything from Isa Chandra Moskowitz is going to be good. She is all about flavor.

If you like Italian food, Chloe's Vegan Italian Kitchen is bangin'. ByChefChloe has a ton of her recipes. Mama's spaghetti and meatballs is one of our favorites. I usually make the meatballs and serve with pesto, I'm not really crazy about spaghetti.

One of my favorite restaurants is The Grit, and they also have a cookbook. If you check out the preview/look inside feature, you'll find a recipe for black bean chili that I dream about from time to time. A lot of my friends still live in Athens and I use them as my excuse to go eat there. There's also a yeast gravy recipe you can see in the preview, and that over some of their tofu (next page), brown rice, and steamed veggies... I think I know what I'm prepping for lunches next week now, haha.

-Brie Baker with all the ingredients to get started (Brie cheese, fruit, nuts, honey)

-Butter Bell with a loaf of locally made bread

-Mariposa Napkin Box with Weights and Cocktail Napkins

-Cocktail Shaker Set with Bitters, Stirrers, and a nice bottle of liquor

-Cool coffee table book (esp. if it matches a gift set mentioned above (The Art of Mixology or Magnolia Table) or it's hostess-themed, such as Kate Spade's All In Good Taste or Emily Post's Manners for Today)

-Guest Book for house/bathroom/guest room (and this is always fun because you can be the first one to sign it and everyone at the housewarming party can sign it/write a message). Look around Etsy for these...I'm not crazy about the ones on Amazon.

Hope this helps! Happy housewarming to your friend!

Adapted from multiple sources including:
David Lebovitz/Robicelli's A Love Story With Cupcakes
Pickles, Pigs, & Whiskey by John Currence

For the Cake

• 3/4 cup (75g) Dutch-process cocoa powder
  
• 2/3 cup (160ml) very hot coffee
  
• 2/3 cup (160ml) buttermilk
  
• 1/2 cup (125ml) vegetable oil (such as canola or grapeseed)
  
• 1 teaspoon vanilla extract
  
• 1 large egg
  
• 1 large egg yolk
  
• 1/2 teaspoon kosher or sea salt
  
• 1 1/3 cup (190g) all-purpose flour
  
• 1 3/4 cups (350g) sugar
  
• 3/4 teaspoon baking powder
  
• 1/2 teaspoon baking soda
  
  For the PB Filling
  
• 1 1/2 cup heavy cream
  
• 3/4 cup confectioners sugar
  
• 2 1/4 teaspoon vanilla
  
• 3 cups creamy peanut butter
  
  For the Ganache
  
• 3/4 cup heavy cream
  
• 6 ounces dark chocolate chopped
  
• pinch of coarse salt
  
  For the Pretzel-Peanut Topping
  
• 3/4 cup (110g) roasted peanuts
  
• 1 1/2 cups (90g) broken up large pretzels
  
  For the Cake
  
  

1. Preheat the oven to 350ºF. Butter and flour the bottoms and sides of two 8 or 9 inch round cakepans. NOTE: I used 6 inch cake ring to stamp out the cakes from a quarter sheet pan. I had enough batter left over to make 6 cupcakes.
   
   
2. Mix the cocoa powder and hot coffee together in a medium bowl, stirring until it’s a thick paste. In a separate bowl, stir together the buttermilk, oil, vanilla, egg, egg yolk, and salt. Gradually stir the buttermilk mixture into the cocoa, mixing until smooth.
   
   
3. Sift together the flour, sugar, baking powder, and baking soda.
   
   
4. Stir the dry ingredients into the cocoa mixture just until combined. Divide the batter between the two cake pans.
   
   
5. Bake for 30 to 35 minutes, until the centers lightly spring back when you touch them. Let cool completely.
   
   
6. Invert onto baking sheets and cool in freezer while making mousse and ganache.
   
   
   For the Mousse
   
   
7. Whisk the heavy cream, confectioners sugar, and vanilla on high speed in a stand mixer fitted with the whisk attachment until stiff peaks form. Transfer to a bowl and set aside.
   
   
8. In the same stand mixing bowl, beat the peanut butter until smooth. Gently fold in the whipped cream one third at a time.
   
   For the Ganache
   
   
9. Chop the chocolate into fine pieces.
   
   
10. Warm the cream in a small saucepan until almost boiling.
    
    
11. Remove from heat and pour over chopped chocolate. Let sit 2 minutes, then stir until smooth. If it’s too thick to drizzle, add a touch more cream to thin it out.
    
    For the Topping
    
    Mix peanuts and pretzels together.
    
    To Assemble
    
    Place 1 layer of cake on serving dish. Spread PB mousse evenly over top. Place the 2nd layer of cake on top of the first, bottom side down. Frost the remainder of the cake with the mousse. Freeze the cake while making ganache.
    
    Prep the ganache.
    
    Once ready, remove the cake from the freezer. Pour Ganache on top.
    
    Decorate with pretzels and peanuts.
    

This cookbook -- used is under $5 including shipping. I love cooking, and I love cookbooks that have a particular agenda (paleo, various ethnic cookbooks, crock pot meals) and pretty pictures. Make me Smile! and happy new year!

White Trash Cooking

This book rocks, I highly recommend it.

Imogene's Impossible Pie is my favorite recipe in the entire book.

• 2 cups milk
  
• 4 eggs
  
• 1/2 cup Bisquick
  
• 1 teaspoon vanilla
  
• 1/2 stick butter
  
• 1 1/4 cups sugar.
  
  Put all into blender in order listed. Blend for 3 minutes. Then, add 1 cup coconut and flash blend (fuck coconut). Pour into greased pie pan and bake 45 minutes in a 350-degree oven, or until firm. Check by putting a knife into center. If it comes out clean, pie is done.
  You should tell everyone to post their favorite recipe from the book too :), good way to get some awesome recipes.

If you decide to do a New Orleans cookbook like /u/PlumLion suggested, I highly recommend River Road. It's a classic around here...a lot of people give/get this as a wedding gift :) My parents still use the one they got when they got married! There's a Vol. II that's also fantastic.

My walls are white, and, yes, I know it's super boring! I'd love this southern cookbook. I actually don't like to cook, but I like to make delicious meals, if that makes any sense.

Oddly, I'm not a fan of mint.

Happy Early Birthday!!
This would be awesome there are a multiple used versions for less than $5, I just don't know how to link to them. :)

I also collect a bunch of cookbooks. My favorites are the ones that include calorie counts (like all of these)!

If you like Indian: ["Best Ever Indian Cookbook"] (http://www.amazon.com/Best-Indian-Cookbook-Step---Step/dp/1844776247/ref=sr_1_1?s=books&ie=UTF8&qid=1459287898&sr=1-1&keywords=best+ever+indian). The few dishes I've made with this have been simple and tasty. I have noticed typos with the nutritional info though.

Southern food: "Lighten Up Y'all". These are southern classics revamped to be a little bit lighter.

Arranged by season: "Real Simple Easy Delicious Home Cooking". The calorie counts for this one are in the back which is kind of annoying. But what I like about this one is that it does entire meals (meat + veggie + starch) and it uses a wide variety of vegetables I would never think to use.

Honestly, Joanna Gaines’ new cook book, Magnolia Table , is absolutely perfect for go-to basics. I highly recommend it!

Direct link for the lazies: Southern Paleo: Down Home Cooking! Your Recipe Guide to Delicious, Healthy, and Gluten Free Southern Paleo

For vegetarian/vegan cookbooks try The Southern Vegetarian and Vegan Soul Kitchen. Both amazing books with new inventive recipes. Having been raised on Moosewood and Enchanted Broccoli, it is really fun to explore new ideas and types of vegetarian cuisine.

[southern vegetarian] (http://www.amazon.com/Southern-Vegetarian-Cookbook-Down-Home-Recipes/dp/140160482X/ref=sr_1_1?s=books&ie=UTF8&qid=1413780577&sr=1-1&keywords=southern+vegetarian)

[vegan soul kitchen] (http://www.amazon.com/Vegan-Soul-Kitchen-Creative-African-American/dp/0738212288)

Oh! White Trash Cooking! Preserves the language, but actually has some really good recipes inside! I like it with the bacon fat and cracklings, and I add more buttermilk than called for. Let me know when you try it!

http://www.amazon.com/White-Trash-Cooking-Ernest-Mickler/dp/0898151899/ref=sr_1_1?ie=UTF8&qid=1465063063&sr=8-1&keywords=white+trash+cookbook

The Grit -- best cookbook from the best veggie restaurant this carnivore has ever eaten from.

Makes a great soup, with peanut butter.

the Moosewood Cookbook is great for vegetarian, same with Madhur Jaffrey and also a book called "Southern Vegetarian Cooking" https://www.amazon.com/Southern-Vegetarian-Cookbook-Down-Home-Recipes/dp/140160482X

Been making this a good bit at home. The whole cookbook is awesome and highly recommended. I plump the dried cherries with bourbon instead of Fernet, and skip the blood orange garnish. Really nice.

EDIT: Here's a link to the recipe page in the book in Google Books in case you want to see the other info Currence adds.

Yeah, r/NewOrleans would have a field day with this. We take our food personally... probably too personally. If you’re looking for really authentic Louisiana recipes with a great story attached, I recommend checking out Cooking Up a Storm

Here are all the local Amazon links I could find:


amazon.com

amazon.co.uk

amazon.ca

amazon.com.au

amazon.in

amazon.com.mx

amazon.de

amazon.it

amazon.es

amazon.com.br

amazon.nl

amazon.co.jp

amazon.fr

Beep bloop. I'm a bot to convert Amazon ebook links to local Amazon sites.
I currently look here: amazon.com, amazon.co.uk, amazon.ca, amazon.com.au, amazon.in, amazon.com.mx, amazon.de, amazon.it, amazon.es, amazon.com.br, amazon.nl, amazon.co.jp, amazon.fr, if you would like your local version of Amazon adding please contact my creator.

Usually I use Tripadvisor or Google.
The thing is, not looking for food on the way, we want to travel places FOR food.
Found a couple guides online:

Roadfood 10th Edition

Great American Eating Experiences

Food Truck Road Trip

Southern Food: At Home, on the Road, in History

https://roadfood.com/ seems to have a good collection too

Can you recommend one of these?

Its been available at my local bookstore for the whole month already. :PPPP

Getting mine autographed too.

I have to second the Prudhomme book for Cajun cooking. VERY UNHEALTHY THOUGH. You might also want to look into Commander's Kitchen by Jamie Shannon for creole food. Commander's Palace is one of the most famous restaurants in New Orleans, with Paul Prudhomme and Emeril coming out of their kitchens.

Edna Lewis has to be the queen of southern cooking though. Also, community cookbooks such as those from churches are supposed to be enormously popular. The Junior League cookbooks are apparently extremely sought after.

For Tennessee, of the Junior League cookbooks, Heart and Soul has great recipes from the community of Memphis:
http://www.amazon.com/Heart-Soul-Stirring-Recipes-Memphis/dp/0960422242


For something more current, Junior League released a cookbook from the community of Chatanooga:
http://www.amazon.com/Seasoned-Taste-Junior-League-Chattanooga/dp/0961180617

You could do a lot worse than V8 for a meal supplement.

For me, I get my sodium from sea, kosher, and finishing salts. If you haven't had a steak with any of the numerous flavors of finishing salts, you're missing out! I learned about finishing salts from the wonderful book Pickles, Pigs & Whiskey.

For me, I ate my fair share of cured meats, so I was careful of additional sodium. I had no way of accurately measuring, so I monitored my water cravings. This subjective measurement did me well. . . I think.

Five star rating on Amazon and no one has given it a 1 star. That might be the single best rating I have ever seen.

yes they would, they even wrote a book about it and it's a must have.

When drunk, yes. I'm thinking of doing guides with pictures based on http://www.amazon.com/White-Cooking-Jargon-Ernest-Mickler/dp/0898151899.

[http://i.imgur.com/VEGsJ.jpg]

[http://www.amazon.com/White-Cooking-Jargon-Ernest-Mickler/dp/0898151899]

Because White Trash Cooking rocks.

Recipe from John Currence's cookbook, Pickles Pigs and Whiskey: http://www.amazon.com/gp/aw/d/1449428800/ref=mp_s_a_1_1?qid=1419961915&sr=1-1&pi=AC_SY200_QL40

Recipe online here: http://www.sergetheconcierge.com/2014/02/boozy-greezy-pork-fat-beignets-with-bourbon-caramel-concussion-free-recipe-for-big-game.html

Sorry for the format- I'm posting from my phone. Picture quality is iphone, but you get it

Should add- the sauce is bourbon caramel!

turtle.....i have a cookbook called the white trash cookbook....funniest damn thing you have ever read.

http://www.amazon.com/White-Cooking-Jargon-Ernest-Mickler/dp/0898151899

White Trash Cooking

Any Bitch Can Cook

OP checks out!