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From Garden & Gun, the magazine that features the best of Southern cooking, dining, cocktails, and customs comes this heirloom-quality guide to the traditions and innovations that define today’s Southern food culture, with more than 100 recipes and full-color photography throughout.
From hole-in-the-wall Mississippi fried chicken joints to North Carolina roadside barbeque stands to sophisticated New Orleans Creole restaurants, the South has long been celebrated for its culinary diversity. InThe Southerner’s Cookbook, the editors of the magazine that is defining a new generation of Southern food culture immerses readers in the places, people, and ingredients that have shaped the South’s food traditions.
Feast on twenty-five of Garden & Gun's best chef-sourced recipes from acclaimed Southern chefs as well as seventy-five all-new recipes developed exclusively by the magazine. Enjoy mouthwatering game and meat dishes, main courses, soups and stews, vegetables and sides, pickles and preserves, and desserts, as well as traditional cocktails and party bites that will be the hit of any get-together.
The editors of Garden & Gun offer their own creative twists and updates on tried-and-true classics—rabbit-instead-of-chicken and dumplings or Po’boys transformed into party canapes. Each recipe inThe Southern Cookbook tells a story about the food and its origins, whether it’s uniquely regional dishes like sonker—Piedmont, North Carolina’s take on cobbler—or Minorcan chowder, Florida’s own version of clam chowder.The Southerner’s Cookbook also offers easy-to-follow instructions for traditional Southern food preparations—from roasting a whole hog to throwing a low-country boil—as well as essays from many of the magazine’s notable contributors like Julia Reed and John T. Edge, and Rick Bragg; regional Southern cuisine maps; classic ingredient combinations (Watermelon & Salt, Pork Rinds & Hot Sauce); and a full glossary of Southern cooking terms to help you eat like a true Southerner.
As beautiful as it is practical, The Southerner’s Cookbook offers much more than just a collection of recipes—it is a true reflection of the South’s culinary past, present, and future.
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