"I come from a long line of Southern cooks who taught me home cooking is best, life is good, and there is always something to be grateful for. I created 'Southern Plate' so that I could share the recipes and stories that have been passed down through my family for more than nine generations. You won't find fancy food or new-fangled recipes in this cookbook--just easy, no-fuss Southern favorites such as Chicken and Dumplings, Homemade Banana Pudding,...

Home cooks have passed down heirloom family recipes for generations. Only the best of just such recipes were selected to create this collection.

Collects over two hundred recipes for prized family favorites updated to fit today's ingredients and lifestyles, including buttermilk biscuits, country-fried steak, double-crust peach pie, homemade bread, and butter pickles.

"The promise of South is irresistible. Fried chicken, shrimp and grits, biscuits, pickles, collards, and sweet potato pie from the bestknown chef of one of the world's most beloved cuisines. This collection of recipes for the home kitchen shares the verybest versions of the foods we love from the author of Heritage, winner of both James Beard and IACP awards, and a New York Times bestseller with over 106,000 copies in print. Brock is also a serious...

"...Now, at seventy-two, Miss Robbie passes down those traditions for generations of fans to enjoy in Sweetie Pie's Cookbook. Robbie takes you into the kitchen to prepare her most favored meals--smothered pork chops, salmon croquettes, baked chicken---and tells you heartfelt and humorous stories, including amazing tales from her life at the restaurant and on the road as a back-up singer. Miss Robbie began her culinary career on the road--in the segregated...

Mixing in personal stories and anecdotes and revealing her modern approach to traditional Southern cooking, the owner-entrepreneur of Callie's Biscuits serves up recipes for everything from her biscuits to maple pork, roasted chicken, and chess pie.

Collects Southern-style slow cooker recipes, including pecan chipped beef dip, south Florida fruit chicken, meat lovers chili, roasted bell pepper soup, and Gulf coast shrimp jambalaya.

"Margaret Bragg does not own a single cookbook. She measures in "dabs" and "smidgens" and "tads" and "you know, hon, just some." She cannot be pinned down on how long to bake corn bread ("about 15 to 20 minutes, depending on the mysteries of your oven"). Her notion of farm-to-table is a flatbed truck. But she can tell you the secrets to perfect mashed potatoes, corn pudding, redeye gravy, pinto beans and hambone, stewed cabbage, short ribs, chicken...