The Glory of Southern Cooking

Front Cover
Wiley, Sep 11, 2012 - Cooking - 348 pages
10 Reviews
The definitive Southern cookbook from renowned food writer James Villas—now in paperback!

From James Villas comes this definitive Southern cookbook, featuring fascinating Southern lore, cooking tips, and 388 glorious recipes for any occasion. It includes traditional favorites, delicious regional specialties, and new recipes from some of the South's most famous and innovative chefs, like Louis Osteen and Paul Prudhomme.

Comprehensive and authoritative, the book features favorites like buttermilk biscuits, fried chicken, grits, cornbread, and pecan pie. Plus, Villas includes colorful stories, anecdotes, and Southern lore throughout the book, adding the kind of local color and charm you'd only get in the South and only from a writer like Villas.

  • Includes delicious and authentic Southern recipes for everything from cocktail and tea foods to main courses and desserts
  • Features lists of ingredients, equipment, and Southern terms non-natives will want to know
  • Written by James Villas, proud North Carolina native, and author of Pig and From the Ground Up, both from Wiley

All across the South, from Maryland to Louisiana and everywhere in between, food is culture. Dig into it with James Villas and enjoy The Glory of Southern Cooking for yourself.

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Review: The Glory of Southern Cooking: Recipes for the Best Beer-Battered Fried Chicken, Cracklin' Biscuits,Carolina Pulled Pork, Fried Okra, Kentucky Cheese

User Review  - Ginnie Grant - Goodreads

This book has so many must try recipes that it will become any southern cooks bible Read full review

Review: The Glory of Southern Cooking

User Review  - Sarah - Goodreads

Not AS fun to simply read as most of Villas' cookbooks, but chock full of awesome recipes, lore, and a touch of Villas snobbery. Read full review

About the author (2012)

JAMES VILLAS was the food and wine editor of Town & Country magazine for twenty-seven years. His work has also appeared in Esquire, Food & Wine, Gourmet, Bon Appétit, Saveur, the New York Times, and the Atlantic Monthly, among other publications. His cookbook Pig: King of the Southern Table won a James Beard Award in 2011, and three others have been nominated for the Beard Award. He has also won two Beard Awards for journalism and received Bon Appétit's Food Writer of the Year Award in 2004. He is the author of eighteen cookbooks and books on food, including My Mother's Southern Kitchen, Between Bites, The Bacon Cookbook, and From the Ground Up.

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