100 Books Like The New Southern-Latino Table

This book is a people’s history of the modern south, told through what people in the region have cooked and eaten. 

Edge is my former student who became the founding director of the Southern Food Alliance and the author of more than a dozen books on food.

He tells a story of what the modern South inherited in terms of cooking ingredients, techniques, and traditions, and he shows the central role that cooks and waiters served in the civil rights movement. He is particularly adept at sketching profiles of southern food leaders from Paul Prudhomme to Colonel Sanders.

The book is perhaps best in showing the changes in the southern food scene over the last three centuries so that now southern food has become a shared culinary language for the nation.   

In the Twentieth Century, the U.S. took stock of its regional specialties, resulting in landmark publications around the country. Many of the resulting books then and now tend to fixate on recipes alone, the tip of the culinary iceberg.  

During the 1980s, John Egerton meandered around the South looking for vestiges of vittles only found there at a time when regional cooking specialties across the US seemed to be fading fast.  With snippets of travel writing, interviews with artisans, anecdotes, and recipes, Southern Food demonstrated the culinary vitality and diversity of the South in one volume.   

Egerton’s work revealed the need for deeper research and more context to make sense of culinary traditions. It also helped casual observers to recognize the importance of Southern food, and that before mass-produced popular culture took hold, all food was essentially regional.

Who doesn’t love a cookbook that includes A Thermos of Hot Virginia Country-Style Beef Consommé as the first item on a picnic list?

The Taste of Country Cooking is a cookbook and narrative of life in Freetown, Virginia where Lewis grew up. I feel comforted and assured reading Lewis’ stories and recipes. Here is an expert relating a way of life where eating is seasonal, healthful, and communal.

Recipes are directions on how to prepare and serve food, sure, they’re also medicinal formulas (lemonade is technically medicinal!), ethnobotanical records, and historical documents intimately tied to how humans all over the world live lives. I am a sucker for cookbooks tied to seasons, foodways, and history.

Lewis’ recipes are presented seasonally and organized into menus linked to events: Emancipation Day Dinner, A Cool Evening Supper, Morning-After-Hog-Butchering Breakfast. Food is what we eat but also who we are.

Reed is a leading scholar of southern culture, and he brings his considerable knowledge of the region to bear in a slim book loaded with stories and recipes about barbecue.

Since early settlement of the South, southerners have held barbecues to mark homecomings, holidays, reunions, and political campaigns.

In a lively and witty style, Reed traces the story of southern barbecue from its root in the sixteenth-century Caribbean, showing how the slow, smoky cooking of meat established itself in the coastal South and then spread inland.

He discusses how choices of meat, sauces, and cooking methods vary from one place to another in the region, reflecting local environments, farming practices, and ethnic traditions.

He suggests that barbecue in the South, in its diverse expressions, is the closest thing we have in the United States to Europe’s traditions of wines and cheeses, as one finds mustard sauce in South Carolina and… show more.

This cookbook is one that I grab constantly as the healthy way to prepare dishes with a Latin twist is such a great way to jazz up any meal. What folks may not know is that so many superfoods come from Latin America, and they're very much incorporated into their dishes.

It is very easy for even the novice home cook and one I highly recommend. 

As a transplant to Atlanta from Los Angeles, I’ve been fascinated by the regional cuisines and culinary traditions of the south. But after being caught up in the romance of pimento cheese, mint juleps, and fried chicken, I knew there was so much more to the story that I was missing.

This book tells that untold story, showing us the immeasurable debt southern food owes to Africa and enslaved peoples brought to America. What I love about this book is not just the history being told but how Twitty tells it, combining a mix of genres, from narrative nonfiction to genealogical documentation, historical account to personal memoir.

Just as cooking is a highly creative act that fuses together diverse flavors and ingredients, writing about food needs to be equally creative and equally diverse.

If you strive to be a Victorian-era food snob, this is the guidebook. It’s a comprehensive overview of food and cooking customs from the second half of the 19th century, packed with illustrations and tons of fun trivia. (For example: celery was considered a high-status food by the middle class because of its connection to Homer’s Odyssey. If you were looking for a trendy centerpiece, you could put it in specially appointed silver or glass vases like a bouquet of flowers. Haha!) You’ll also find an explanation of mealtimes, and how expectations for breakfast, lunch, dinner, tea, and supper were different from today’s. There’s a whole chapter on Victorian table etiquette! By the way, Victorians advise that if you’re hosting a dinner party, make sure to wear an outfit that’s “rich in material, but subdued in tone” so you don’t show up any of your guests.

Most people identify either as cooks or bakers, and I can see why—it certainly takes a different mindset to bake bread or a cake. Baking is a far more precise science, which is one of the reasons I’m very picky about what baking recipes I trust. It’s one of the reasons I love having Cook’s Illustrated Baking Book in my arsenal. I have always been a big fan of the magazine, where the writers prepare countless versions of the same recipe, changing ingredients, methods, and other factors to arrive at the most perfect version. This cookbook follows the same format, covering savory recipes like tarts, quiches, pizzas, and rolls, in addition to every classic sweet recipe you could want. It was this book that ended my long search for the perfect chocolate chip cookie… the Ultimate Chocolate Chip Cookie is a refinement of the classic Toll House Cookie. I’m glad… show more.

I’ve dined at the restaurant Lemonade in Venice Beach several times and was thrilled when I discovered they had a cookbook.

LA is defined by exceptionally fresh produce year-round and a diverse culinary scene thanks to immigrants from all over the world. Lemonade reflects that beautifully! I used many of the recipes in this book when cooking for the Patagonia women’s surf team and was thrilled with how much people loved them and how easy they were to scale up to feed a crowd.

Narrowing it down to my favorites was tough, but I can’t get enough of the Avocado, Cherry Tomato, Pine Nut, and Lime Vinaigrette; the Black Kale, Shiitake, and Kumquat Vinaigrette; or the Red Miso Beef. And of course, they have a full lemonade chapter with interesting, virgin concoctions including my favorite, the Green Apple Jalapeno lemonade.

I worked my whole career in the flavor industry, so when Sarah Lohman published her book in 2016, I grabbed it from the shelves of the Kitchen Arts & Letters bookstore in NYC. The book focuses on eight flavors, black pepper, vanilla, chili powder, curry powder, soy sauce, garlic, MSG, and sriracha, and traces back to when they first appeared in American cuisine. Lohman introduces the readers to a series of characters like explorers, merchants, botanists, farmers, writers, and chefs. For instance, in the first two chapters, we meet John Crowninshield, a merchant from New England who visited Sumatra in the 1790s to look for black pepper. And Edmond Albius, a 12-year-old slave who lived on an island off the coast of Madagascar, was the one who randomly discovered the pollination method of the vanilla orchid flower that is still employed today on the island that produces eighty percent of… show more.