Savannah Style: a cookbook
Second-hand hardcover
USA | Southern/Creole/Cajun
The Hattie's Restaurant Cookbook
New York, USA: The Countryman Press, 2016.
New Hardcover
Alexander, Jasper. The Hattie's Restaurant Cookbook: classic Southern & Louisiana recipes. The Countryman Press: New York, USA 2016. 4to HC Pict Bds 272pp. (photography by Heather Bohm-Tallman)
Peaches: a savor the South cookbook
Chapel Hill: University of North carolina Press.
New Hardcover
Alexander, Kelly. Peaches: a savor the South cookbook. The University of North Carolina Press: Chapel Hill, NC USA 2013. 8vo HC 92pp. Indent
From a Southern Oven
New York, USA: John Wiley, 2012.
New Hardcover
Anderson, Jean. From a Southern Oven: the savories, the sweets. John Wiley: New York, USA 2012. 4to HC Pict Bds 272pp.
Southern Food & Plantation Houses
New York, USA: Clarkson N Potter, 1990.
Second-hand hardcover
Bailey, Lee. Lee Bailey's Southern Food & Plantation Houses. Clarkson N Potter: New York, USA 1990. Folio HC 176pp VG/VG
James Beard Awards - 1991 - American Regional Award
Lee Bailey's New Orleans
New York, USA: Clarkson N Potter, 1993.
Second-hand hardcover
Bailey, Lee & Brennan, Ella. Lee Bailey's New Orleans: good food & glorious houses. Clarkson N Potter: New York, USA 1993. 4to HC 176pp. VG/VG
Kevin Belton's New Orleans Kitchen
Layton, UT USA: Gibbs Smith Publishers, 2018.
New Hardcover
Belton, Kevin & Findley, Rhonda H. Kevin Belton's New Orleans Kitchen. Gibbs Smith Publishers: Layton, UT USA 2018. 4to HC Pict Bds 192pp
Besh Big Easy
Kansas City, MO USA: Andrews McMeel Publishing, 201.
Second-hand softcover
Besh, John. Besh Big Easy: 101 home cooked New Orleans receipes. Andrews McMeel Publishing: Kansas City, MO USA 2015. 4to SC pict stiff wraps xi,[1],211,[1]pp. (photography by Maura McEvoy) VG/-
Stir the Pot: the history of Cajun...
New York, USA: Hippocrene Books, 2008.
New Softcover
Bienvenu, Marcelle & Brasseaux, Carl A & Brasseaux, Ryan A. Stir the Pot: the history of Cajun cuisine. Hippocrene Books: New York, USA 2008. 8vo SC 208pp. POD
The Best Cook in the World
New York, USA: Alfred A Knopf, 2018.
New Hardcover
Bragg, Rick. The Best Cook in the World: tales from my Momma's table. Alfred A Knopf: New York, USA 2018. 4to HC 488pp. Indent
Feasting on Ashphalt
New York, USA: Stewart Tabori & Chang, 2008.
New Hardcover
Brown, Alton. Feasting on Asphalt: the river run. Stewart Tabori & Chang: New York, USA 2008. 4to HC Pict Bds 208pp. Indent
The Best of Creole Cooking
London, UK: Centurion Books, 1994.
Second-hand hardcover
Carloss, Les. The Best of Creole Cooking. Centurion Books: London, UK 1994. 4to HC 112pp. VG/VG
The Dooky Chase Cookbook
Gretna, LO USA: Pelican Publishing, 2019.
New Hardcover
Chase, Leah. The Dooky Chase Cookbook. (10th Imp) Pelican Publishing: Gretna, LO USA 2020. 8vo (235x160mm) HC 224pp.
IACP Culinary Classics Hall of Fame Award
Kosher Cajun Cookbook
Gretna, LO USA: Pelican Publishing, 1987.
Second-hand hardcover
Covert, Mildred L & Gerson, Sylvia P. Kosher Cajun Cookbook. [FIRST EDITION] Pelican Publishing Co: Gretna, LO USA 1987. 8vo (235x160mm) HC 256pp. (foreword by Rabbi Jonah Gewirtz; illustrations by Alan Gerson) [SIGNED] VG/VG dj light edgewear & rubbing
Pickles, Pigs & Whiskey
Kansas City, USA: Andrews McMeel Publishing, 2013.
New Hardcover
Currence, John. Pickles, Pigs & Whiskey: recipes from my three favorite food groups (& then some). Andrews McMeel Publishing: Kansas City, MO USA 2013. 4to 275x230mm) HC xxiv,[4],259,[1]pp. (foreplay by John T Edge; photography by Angie Mosier)
Pickles, Pigs & Whiskey
Kansas City, Andrews McMeel Publishing, 2007.
Second-hand hardcover
Currence, John. Pickles, Pigs & Whiskey: recipes from my three favorite food groups (& then some). Andrews McMeel Publishing: Kansas City, MO USA 2013. 4to 275x230mm) HC xxiv,[4],259,[1]pp. (foreplay by John T Edge; photography by Angie Mosier) VG/VG
The Lady & Sons Just Desserts
New York, USA: Simon & Schuster, 2006.
New Hardcover
Deen, Paula. The Lady & Sons Just Desserts: more than 120 sweet temptations from Savannah's favorite restaurant. Simon & Schuster: New York, USA 2006. 4to HC 158pp. Indent
Paula Deen & Friends
New York, USA: Simon & Schuster, 2005.
New Hardcover
Deen, Paula. Paula Deen & Friends: living it up, Southern style. Simon & Schuster: New York, USA 2005. 4to HC 210pp. Indent
Paula Deen's Southern Cooking Bible
New York, USA: Simon & Schuster, 2011.
Second-hand hardcover
Deen, Paula & Clark, Melissa. Paula Deen's Southern Cooking Bible: the classic guide to delicious dishes, with more than 300 recipes. Simon & Schuster: New York, USA 2011. 4to HC xiv,[8],455,[3]pp. VG/VG rem mark
Cypress: a lowcountry grille
Salt Lake City, USA: Gibbs Smith Publishers, 2007.
Second-hand hardcover
Diehl, Craig. Cypress: a lowcountry grille. Gibbs Smith Publishers: Salt Lake City, UT, USA 2007. 4to oblong HC 256pp. (foreword by Donald Barickman) VG/VG
Cypress: a lowcountry grille
Salt Lake City, USA: Gibbs Smith Publishers, 2007.
New Hardcover
Diehl, Craig. Cypress: a lowcountry grille. Gibbs Smith Publishers: Salt Lake City, UT, USA 2007. 4to oblong HC 256pp. (foreword by Donald Barickman) OUT OF PRINT
Southern Cooking
New York, USA: Grosset & Dunlap, 1977.
Second-hand softcover
Dull, Mrs S R. Southern Cooking: more than 1300 recipes from the old & the new South. Grosset & Dunlap: New York, USA 1977. 8vo lg (230x150mm) SC [14],384,[4]pp. (illustrated by Louis Grant) VG-/- pps toned, wraps curling
New Southern Cooking
Athens, USA: The University of Georgia Press, 2004.
Second-hand softcover
Dupree, Nathalie. New Southern Cooking. The University of Georgia Press: Athens, GA USA 2004. 8vo SC xx,345pp. (POD) VG/- spine lightly creased
Southern Memories
New York, USA: Clarkson N Potter, 1993.
Second-hand hardcover
Dupree, Nathalie. Southern Memories: recipes & reminiscences. Clarkson N Potter: New York, USA 1993. 4to HC 214pp. VG/VG
James Beard Awards - 1994 - Americana Book Award
Louis Evans' Creole Cookbook
Gretna, LA, USA: Pelican Publishing, 2006.
New Softcover
Evans, Louis. Louis Evans' Creole Cookbook. Pelican Publishing: Gretna, LA USA 2006. 8vo SC 239pp. (forewords by Mel Leavitt & Chef Edward Rhinehart). POD