First we eat

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Sallie Ann Robinson, with Gloria J. Underwood

Offering remembrances and remedies--as well as 75 all-new recipes by Sallie Ann Robinson from the unique Gullah islands off the South Carolina coast--this work highlights Gullah cooking, which is a mix of African, European, and Native American influences. Sallie Ann Robinson was born and reared on Daufuskie Island, one of the South Carolina Sea Islands well known for their West African-influenced Gullah culture. With this cookbook, Robinson highlights some of her favorite memories and delicious recipes from life on Daufuskie, where the islanders traditionally ate what they grew in the soil, caught in the river, and hunted in the woods. Includes 75 recipes and 25 folk remedies.

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Molly O'Neill

Draws on 250 years of American culinary history to present written works from virtually every region of the country while offering a tribute to a host of ethnic cuisines and including more than fifty classic recipes.

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Sara Foster with Tema Larter

An all-inclusive collection of Southern cooking in which simple feasts meet artisanal ingredients, and traditional tastes meet modern methods. Foster's recipes and helpful sidebars ensure that your dishes will turn out perfect every time

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Cheryl Alters Jamison and Bill Jamison

Compiled from diners, inns, and everything in between, a collection of unique and traditional breakfast recipes offers historical notes, menus, and ingredient and technique tips.