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From the Heart of Our Kitchen: Cooking with the Bread Lady and Friends. Compiled by the Kathryn F. Rhodes Liver Transplant Committee. Raleigh, NC: Marblehead Printing and Publishing Co., 1997.

Fullinwider, Rowena J., James A. Crutchfield, and Winette Sparkman Jeffery. Celebrate Virginia! Cookbook. Nashville: Cool Springs Press, 2002.

Full Moon, High Tide: Tastes and Traditions of the Lowcountry. Compiled by the Beaufort (SC) Academy. Memphis: Wimmer Cookbooks, 2001.

Furrh, Mary Leigh, and Jo Barksdale. Great Desserts of the South. Gretna, LA: Pelican Publishing Company, 1988.

Fussell, Betty. Crazy for Corn. New York: HarperPerennial, 1995.

———. I Hear America Cooking. New York: Viking, 1986.

———. The Story of Corn. New York: Alfred A. Knopf, 1992.

Gantt, Jesse Edward, Jr., and Veronica Davis Gerald. The Ultimate Gullah Cookbook. Beaufort, SC: Sands Publishing Company, 2003.

Garner, Bob. North Carolina Barbecue. Winston-Salem, NC: John F. Blair, Publisher, 1996.

Gasparilla Cookbook: Favorite Florida West Coast Recipes. Compiled by The Junior League of Tampa, Inc., 1961.

Good Recipes by Athens’ Housewives. Compiled by Circle 6 of Athens, GA, 1916–1917.

Gracious Goodness! Compiled by The Junior League of Macon, Georgia, Inc. Memphis: Wimmer, 1981.

Great Baking Begins with White Lily Flour. Produced by the White Lily Foods Company, Knoxville, TN. Des Moines: Meredith Publishing, 1982.

Guste, Roy F., Jr. Antoine’s Since 1840 Cookbook. New York: W. W. Norton, 1980.

———. The Restaurants of New Orleans. New York: W. W. Norton, 1982.

Hanley, Rosemary, and Peter Hanley. America’s Best Recipes: State Fair Blue Ribbon Winners. Boston: Little, Brown, 1983.

Harris, Jessica B. The Africa Cookbook. New York: Simon and Schuster, 1998.

———. Beyond Gumbo: Creole Fusion Food from the Atlantic Rim. New York: Simon and Schuster, 2003.

———. Iron Pots & Wooden Spoons: Africa’s Gifts to New World Cooking. Fireside edition. New York: Simon and Schuster, 1999.

———. The Welcome Table: African-American Heritage Cooking. New York: Simon and Schuster, 1996.

Hartley, Dorothy. Food in England. London: MacDonald & Company, 1954.

Hays, Constance L. The Real Thing: Truth and Power at the Coca-Cola Company. New York: Random House, 2004.

Hearn, Lafcadio. Lafcadio Hearn’s Creole Cook Book. Facsimile edition with added drawings and writings made during Hearn’s stay in New Orleans from 1877 to 1887. Gretna, LA: Pelican Publishing Company, 1990.

Heritage Corn Meal Cookery. Compiled by York Kiker for the North Carolina Department of Agriculture, Markets Division; published by the North Carolina Corn Millers Association. Raleigh: Litho Industries, Inc., 1970.

Heritage Recipes. Compiled by the Haywood County Extension Homemakers. Waynesville, NC: 1971.

Hess, John L., and Karen Hess. The Taste of America. New York: Viking/Grossman, 1977.

Hess, Karen. The Carolina Rice Kitchen: The African Connection. Featuring in facsimile: Carolina Rice Cook Book (1901). Mrs. Samuel G. Stoney. Columbia: University of South Carolina Press, 1992.

Hewitt, Jean. The New York Times Southern Heritage Cookbook. New York: G. P. Putnam’s Sons, 1972.

Hibben, Sheila. The National Cookbook. New York: Harper & Brothers, 1932.

Hill, Albert F. Economy Botany. New York: McGraw-Hill, 1952.

Hill, Annabella P. Mrs. Hill’s Southern Practical Cookery and Receipt Book. 1872. Facsimile edition with observations and explanations by Damon Lee Fowler. Columbia, SC: University of South Carolina Press, 1995.

Hooker, Richard J. A History: Food and Drink in America. Indianapolis/New York: Bobbs-Merrill, 1981.

Horry, Harriott Pinckney. A Colonial Plantation Cookbook: The Receipt Book of Harriott Pinckney Horry. 1770. Facsimile edition edited by Richard J. Hooker. Columbia, SC: University of South Carolina Press, 1984.

Jim Graham’s Farm Family Cookbook for City Folks. Published by the Office of College Advancement, College of Agriculture and Life Sciences, North