The Southerner's Cookbook: Recipes, Wisdom, and Stories

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 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, is much more than simply a collection of recipes: it is a true reflection of the South’s culinary past, present, and future