Recipes from The Glory of Southern Cooking

The Glory of Southern Cooking by James Villas

From James Villas comes this definitive Southern cookbook, featuring fascinating Southern lore, cooking tips, and 388 glorious recipes for any occasion. It includes traditional favorites, delicious regional specialties, and new recipes from some of the South’s most famous and innovative chefs, like Louis Osteen and Paul Prudhomme.

Comprehensive and authoritative, the book features favorites like buttermilk biscuits, fried chicken, grits, cornbread, and pecan pie. Plus, Villas includes colorful stories, anecdotes, and Southern lore throughout the book, adding the kind of local color and charm you’d only get in the South and only from a writer like Villas.

Two Southern pecan pies in pie plates with a bowl of whipped cream in between them.

Southern Pecan Pie

Though not as sweet as most, this Southern pecan pie is still traditional through and through.

  • 25 M
  • 2 H, 25 M
  • 2
A white bowl filled with Delaware creamed succotash with a wooden spoon resting on top.

Delaware Creamed Succotash

For this creamed succotash, use only fresh corn and on the cob and fresh lima beans. The succotash is best served the day it’s made for best flavor.

  • Quick Glance
  • 25 M
  • 40 M
  • 0
A white bowl filled with Tennessee shrimp and grits, topped with a sprig of parsley.

Tennessee Shrimp and Grits

Classic shrimp and grits gets a Tennessee facelift with the addition of tomatoes, tomato paste, thyme, and a splash of Worcestershire sauce.

  • 1 H
  • 1 H, 15 M
  • 5