• Choose a category
• All
• Classic-Fiction

Jones, Evan. American Food: The Gastronomic Story. New York: E. P. Dutton, 1975.

Key West Cook Book. Published by The Key West Woman’s Club. Key West, 1949.

Kimball, Marie. Thomas Jefferson’s Cook Book. Charlottesville: University of Virginia, 1993.

Kremer, Elizabeth C. We Make You Kindly Welcome: Recipes from the Trustees’ House Daily Fare, Pleasant Hill, Kentucky. Harrodsburg: Pleasant Hill Press, 1970.

———. Welcome Back to Pleasant Hill: More Recipes from the Trustees’ House, Pleasant Hill, Kentucky. Harrodsburg: Pleasant Hill Press, 1977.

Kronsberg, Jane. Charleston: People, Places, Food. Charleston: Wyrick & Company, 1997.

Land, Mary. Louisiana Cookery. Jackson: University of Mississippi Press, 2005.

Landon, Luann. Dinner at Miss Lady’s. Chapel Hill, NC: Algonquin Books, 1999.

Lewis, Edna. The Taste of Country Cooking. New York: Alfred A. Knopf, 1976.

Lewis, Edna, and Scott Peacock. The Gift of Southern Cooking. New York: Alfred A. Knopf, 2003.

Louisiana, A Guide to the State. New revised ed., Harry Hansen, ed., American Guide Series, originally compiled by the Federal Writers’ Program of the Work Projects Administration of the State of Louisiana. New York: Hastings House, 1971.

Lovegren, Sylvia. Fashionable Food. New York: Macmillan, 1995.

Lundy, Ronni. Butter Beans to Blackberries: Recipes from the Southern Garden. New York: North Point Press, 1999.

———. Shuck Beans, Stack Cakes, and Honest Fried Chicken: The Heart and Soul of Southern Country Kitchens. New York: Atlantic Monthly Press, 1991.

Mariani, John F. The Dictionary of American Food and Drink. Completely revised and updated edition. New York: Hearst Books, 1994.

———. America Eats Out: An Illustrated History of Restaurants, Taverns, Coffee Shops, Speakeasies, and Other Establishments that Have Fed Us for 350 Years. New York: William Morrow, 1991.

Martha Washington’s Booke of Cookery and Booke of Sweetmeats. Transcribed by Karen Hess. New York: Columbia University Press, 1995.

Martha White’s Southern Sampler. Produced by Martha White Foods, Inc. Nashville: Rutledge Hill Press, 1989.

Maryland’s Way: The Hammond-Harwood House Cook Book. Annapolis: The Hammond-Harwood House Association, 1963.

Masters, Colonel Michael Edward. Hospitality–Kentucky Style. Bardstown, KY: Equine Writer’s Press, 2000.

McClane, A. J. The Encyclopedia of Fish Cookery. New York: Holt, Rinehart and Winston, 1977.

Mead, Anne. Please Kiss the Cook. New York: Self-published, 1964.

More Gems from Many Kitchens. Compiled by The Garden Club of Georgia, Athens, GA: 1971.

Natchez: Authentic Antebellum Recipes of the Old South, 1790-1865. Compiled by Southland Graphics. Kingsport, TN: 1987.

Neal, Bill. Bill Neal’s Southern Cooking. Chapel Hill: University of North Carolina Press, 1985.

———. Biscuits, Spoonbread, and Sweet Potato Pie. New York: Alfred A. Knopf, 1990.

Neal, Bill, and David Perry. Good Old Grits Cookbook. New York: Workman, 1991.

Neal, Moreton. Remembering Bill Neal: Favorite Recipes from a Life in Cooking. Chapel Hill: University of North Carolina Press, 2004.

The North Carolina Guide. Edited by Blackwell P. Robinson. Chapel Hill: University of North Carolina Press, 1955.

Of Pots and Pipkins: Recipes from The Junior League of Roanoke Valley, Virginia, Inc. Roanoke: Stone Printing Company, 1971.

Osteen, Louis. Louis Osteen’s Charleston Cuisine: Recipes from a Lowcountry Chef. Chapel Hill, NC: Algonquin Books, 1999.

Paddleford, Clementine. How America Eats. New York: Charles Scribner’s Sons, 1960.

Paths of Sunshine Cookbook. Published by the Florida Federation of Garden Clubs, Inc. Memphis: Wimmer, 1988.

Patteson, Charles. Charles Patteson’s Kentucky Cooking. New York: Harper & Row, 1988.

Pendergrast, Mark. For God, Country & Coca-Cola. 2nd ed., revised and expanded. New York: Basic Books, 2000.

Peterson, James. Fish & Shellfish. New York: William Morrow, 1996.

The Picayune’s Creole Cook Book, Sesquicentennial ed. Edited by Marcelle Bienvenu. New Orleans: The Times-Picayune, 1987.

Pinckney, Eliza Lucas.