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A Cook’s Tour of Athens. Compiled by The Junior Assembly of Athens, Georgia, 1963.

The Cooking Book. Published by The Junior League of Louisville, Inc. Jeffersontown, KY: Reynolds-Foley, 1978.

Cooking with Sunshine. Sunkist Kitchens, Sunkist Growers, Inc. B. J. Doerfling, recipe coordinator. New York: Atheneum, 1986.

The Cotton Country Collection. Published by The Junior League of Monroe, Inc., Monroe, LA, 1972.

Council, Mildred. Mama Dip’s Family Cookbook. Chapel Hill: University of North Carolina Press, 2005.

———. Mama Dip’s Kitchen. Chapel Hill: University of North Carolina Press, 1999.

Coyle, L. Patrick. The World Encyclopedia of Food. New York: Facts On File, 1982.

Dabney, Joseph E. Smokehouse Ham, Spoon Bread, and Scuppernong Wine: The Folklore and Art of Southern Appalachian Cooking. Nashville: Cumberland House, 1998.

Darden, Norma Jean, and Carole Darden. Spoonbread and Strawberry Wine. Garden City, NY: Doubleday, 1978.

Davidson, Alan. The Oxford Companion to Food. Oxford and New York: Oxford University Press, 1999.

DeBolt, Margaret Wayt, with Emma Rylander Law and Carter Olive. Georgia Entertains. Nashville: Rutledge Hill Press, 1983.

DeMers, John. Arnaud’s Creole Cookbook. New York: Simon and Schuster, 1988.

Dining at Monticello in Good Taste and Abundance. Edited and with recipes by Damon Lee Fowler. Chapel Hill: University of North Carolina Press, 2005.

Doar, David. Rice and Rice Planting in the South Carolina Low Country. Edited by E. Milby Burton. Charleston, SC: 1936.

DuBose, Sybil. The Pastors’ Wives Cookbook. Memphis, TN: Wimmer Brothers Books, 1978.

Dull, Mrs. S. R. Southern Cooking. 1928. Revised ed. New York: Grosset & Dunlap, 1968.

Dyer, Ceil. The Carter Family Favorites Cookbook. New York: Delacorte Press/Eleanor Friede, 1976.

Edge, John T. A Gracious Plenty: Recipes and Reflections from the American South. New York: HP Books, 2002.

———. Fried Chicken: An American Story. New York: Putnam Publishing Group, 2004.

———. Southern Belly: The Ultimate Food Lover’s Guide to the South. Atlanta: Hill Street Press, 2002.

Egerton, John. Southern Food: At Home, on the Road, in History. New York: Alfred A. Knopf, 1987.

The Farmington Cookbook. A fund-raiser published to benefit Farmington, an 1810 Federal-style Kentucky home designed by Thomas Jefferson. Louisville, KY: Courier-Journal Lithographing, 1968.

Favorite Recipes of the Lower Cape Fear. Published by the Ministering Circle, Wilmington, NC. Revised ed., 1980.

Feibleman, Peter S., and the editors of Time-Life Books. American Cooking: Creole and Acadian. New York: Time-Life Books, 1971.

Flexner, Marion. Out of Kentucky Kitchens. New York: American Legacy Press, 1949.

Follett, Richard. The Sugar Masters: Planters and Slaves in Louisiana’s Cane World, 1820–1860. Baton Rouge: Louisiana State University Press, 2005.

Folse, John D. The Encyclopedia of Cajun and Creole Cuisine. Gonzales, LA: Chef John Folse & Company Publishing, 2004.

Food Editors’ Hometown Favorites Cookbook. Edited by Barbara Gibbs Ostmann and Jane Baker for The Food Editors and Writers Association, Inc. Maplewood, NJ: Hammond, 1984.

Foods that Rate at NC State. Compiled by the State College Woman’s Club of the North Carolina State College of Agriculture and Engineering: Raleigh, 1948.

Footsteps in the Kitchen: Heritage and Contemporary Recipes from the Pencsak, Mumford, Gibson, and Reed Extended Families. Compiled and edited by Nancy Mumford Pencsak in association with Chef Marion Gibson. Dallas: Nancy Mumford Pencsak, 2003.

Fowler, Damon Lee. Damon Lee Fowler’s New Southern Baking: Classic Flavors for Today’s Cooks. New York: Simon and Schuster, 2005.

———. Damon Lee Fowler’s New Southern Kitchen: Traditional Flavors for Contemporary Cooks. New York: Simon and Schuster, 2002.

Fox, Minnie C. The Blue Grass Cook Book, 1904. Facsimile of the first edition with a new introduction by Toni Tipton-Martin. Lexington: University of Kentucky Press, 2005.

From North Carolina Kitchens: Favorite Recipes Old and New.