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———. Cornbread Nation 2: The United States of Barbecue; The Best of Southern Food Writing. Edited by Lolis Eric Elie. Chapel Hill: University of North Carolina Press, 2004.

———. Cornbread Nation 3: Foods of the Mountain South: The Best of Southern Food Writing. Edited by Ronni Lundy. Chapel Hill: University of North Carolina Press, 2005.

The Southern Junior League Cookbook. Edited by Ann Seranne. New York: David McKay, 1977.

Sparks, Elizabeth Hedgecock (Beth Tartan). North Carolina and Old Salem Cookery. 4th ed. Charlotte, NC: The Dowd Press, Inc., 1969.

Stern, Jane, and Michael Stern. American Gourmet. New York: HarperCollins, 1991.

———. Real American Food. New York: Alfred A. Knopf, 1986.

———. Roadfood. New York: Random House, 1977.

———. Square Meals. New York: Alfred A. Knopf, 1984.

———. A Taste of America. Kansas City/New York: Andrews and McMeel, 1988.

Stitt, Frank. Frank Stitt’s Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill. New York: Artisan, 2004.

Strickland, Sharon A., and Rosemary A. Newman. Southern Ladies Know How To Cook It. Savannah: Self-published, 1998.

Sturtevant’s Notes on Edible Plants. Edited by U. P. Hedrick. Albany: J. B. Lyon Co., 1919.

Sturges, Lena E. Southern Living: Our Best Recipes. Birmingham, AL: Oxmoor House, 1970.

Taylor, John Martin. Hoppin’ John’s Lowcountry Cooking. New York: Bantam Books, 1992.

Taylor, Joyce. Mariner’s Menu: 30 Years of Fresh Seafood Ideas. Chapel Hill: University of North Carolina Press, 2003.

Terry, Elizabeth, with Alexis Terry. Savannah Seasons: Food and Stories from Elizabeth on 37th. New York: Doubleday, 1996.

300 Years of Carolina Cooking. Tricentennial edition. Published by The Junior League of Greenville, Inc. Greenville, SC: 1970.

Thorne, John, with Matt Lewis Thorne. Serious Pig: An American Cook in Search of His Roots. New York: Farrar, Straus & Giroux, 1996.

Thorne, John. Simple Cooking. New York: Viking Penguin, 1987.

Toast to Tidewater: Celebrating Virginia’s Finest Food & Beverages. Published by The Junior League of Norfolk-Virginia Beach, Inc. Norfolk: Teagle and Little, Inc., 2004.

Trager, James. Foodbook. New York: Grossman, 1970.

———. The Food Chronology. New York: Henry Holt, 1995.

Two Hundred Years of Charleston Cooking. Recipes gathered by Blanche S. Rhett; edited by Lettie Gay; facsimile of original 1930 edition. Columbia, SC: University of South Carolina Press, 1976.

Very Virginia. Compiled by The Junior League of Hampton Roads, Inc. Memphis: Starr-Toof, 1995.

Villas, James. Biscuit Bliss. Boston: Harvard Common Press, 2003.

———. James Villas’ Country Cooking. Boston, Toronto: Little, Brown and Company, 1988.

Villas, James, with Martha Pearl Villas. My Mother’s Southern Desserts. New York: William Morrow, 1998.

———. My Mother’s Southern Kitchen: Recipes and Reminiscences. New York: Macmillan, 1994.

Vintage Vicksburg. Compiled by the Junior Auxiliary of Vicksburg, Mississippi. Memphis: Wimmer, 1985.

Virginia Cookery Past and Present. Compiled by the Woman’s Auxiliary of Olivet Episcopal Church, Franconia, Virginia: 1957.

Voltz, Jeanne A. The Flavor of the South: Delicacies and Staples of Southern Cuisine. New York: Doubleday & Company, 1977.

Voltz, Jeanne, and Caroline Stuart. The Florida Cookbook: From Gulf Coast Gumbo to Key Lime Pie. New York: Alfred A. Knopf, 1993.

Walter, Eugene, and the editors of Time-Life Books. American Cooking: Southern Style. New York: Time-Life Books, 1971.

Ward, Artemas. The Encyclopedia of Food. New York: Artemas Ward, 1923.

Warner, William W. Beautiful Swimmers: Watermen, Crabs and the Chesapeake Bay. Boston: Atlantic Monthly Press by Little, Brown and Company, 1976.

The Williamsburg Art of Cookery or Accomplish’d Gentlewoman’s Companion: Being a Collection of Upwards of Five Hundred of the Most Ancient & Approv’d Recipes in Virginia Cookery. Edited by Helen Bullock. Williamsburg: The Colonial Williamsburg Foundation, 1985.

The Williamsburg Cookbook. Originally compiled and adapted