Cookbooks to Drool Over, and a giveaway too!!

This month on My Carolina Today I had the awesome opportunity to chat about some of my favorite cookbooks. Written by local food writers and authors, not to mention friends of mine, these are great holiday gifts for your friends and family.

To watch the  “Great Gifts for the Chef in Your Life” clip, go here

I’d like to thank the authors and UNC Press for sending me copies of their books, it was very kind and I’d like to return the favor.

In return, I am offering a giveaway of each individual cookbook. To enter, just tell me your favorite Southern dish or holiday tradition in the comments section. I’ll be running this promo until  noon on Monday December 15th. I’ll be giving away one copy of each of the cookbooks with a grand prize opportunity to win the entire set of Savor the South series.

Note: only one entry per person. winners will be chosen using the online tool “Random Picker”. The first winner chosen will win the Savor the South series. Each winner there after can chose the book they would like to receive. I am using to chose all winners. I think you can actually go to the site and see the official results or track entries. (Project: Cookbooks to Drool Over (id:134218×50013). If the winner is from the Triangle, I will let you know where you can pick it up. If you are not from the immediate area, I will mail it to you. Good Luck =)

All of these cookbooks celebrate the bounty of the south; from the Outer Banks to the Mountains to BBQ across the state. They help bring the spirit of the Southern table to your home with delicious recipes, stories and tidbits of information you may have not known. What can I say, I love them all!

Below is information about each cookbook with links to where they can be purchased.

The Southern Living Community Cookbook: Celebrating food and fellowship in the American South


 Overview: Southern Living Community Cookbook

Southern food and food stories are bound together. This book will reflect people, regardless of where they come form, who claim Southern food as their own, whether for a lifetime or a mealtime. People feel deep affection for their local community cookbooks, especially those well-worn volumes that serve as a timestamp of a particular place and time. No other type of recipe collection is more generous, gracious, and welcoming. Before we give you a bite, we Southern cooks have to tell you about what we’ve made. Southern food is evocative, so our food and food stories are bound together in our communities. A memorable Southern cookbook holds good food and a good read, the equivalent of a brimming recipe box plus the scribbled notes and whispered secrets that cover the tips, advice, and stories that a generous cook shares with family members, friends, and neighbors. These recipes bring all sorts of cooks, recipes, and stories to a common table to bring readers a cookbook filled with good things to eat that have something to say.

Meet the Author

Sheri Castle is a writer who cooks and a cook who writes. She’s known for her ability to see out the story behind Southern recipes and foodways. She has worked on multiple cookbook projects, as a solo author, collaborator, ghostwriter, and recipe tester. Her solo title, The New Southern Garden Cookbook, was named by the Southern Independent Booksellers Association as the best Southern cookbook of the year. It received a notable mention in the NY Times and was a recommended cookbook in the Washington Post. Sheri resides in Chapel Hill, North Carolina.

For over 40 years, Southern Living magazine has delivered definitive Southern food, decorating, and entertaining ideas to 16 million readers monthly, making it one of the most trusted lifestyle brands in the country. With thousands of Southern Living Test Kitchen-approved recipes in the archive, Southern Living publishes superior cookbooks with recipes guaranteed to yield successful, flavorful results. Information via the Barnes and Noble Website

Savor the South Cookbook Series


Each little cookbook in (the) Savor the South® cookbook collection is a big celebration of a beloved food or tradition of the American South. From buttermilk to bourbon, pecans to peaches, bacon to catfish, one by one each Savor the South® cookbook will stock a kitchen shelf with the flavors and culinary wisdom of this popular American regional cuisine. Written by well-known cooks and food lovers, each book brims with personality, the informative and often surprising culinary and natural history of southern foodways, and a treasure of some fifty recipes–from delicious southern classics to sparkling international renditions that open up worlds of taste for cooks everywhere. You’ll want to collect them all. Information via the UNC Press Website

Farmer & Chef Asheville Cookbook


Meet the farmers who preserve our Appalachian mountain heritage and the chefs who make our city a” Foodtopia” ® destination, as branded by the Asheville Convention and Visitors Bureau.

With this book, you can take home a slice of Asheville’s award-winning dining and craft-beverage scene, with recipes from local restaurants, bars, farms, and farmers markets. Recreate dishes handed down generation to generation. Discover new ideas for family suppers and parties.

Filled with stunning photographs, informative sidebars and essays, Farmer and Chef Asheville will offer over 200 easy-to-follow recipes from area chefs, farmers and food artisans.

Food Lovers Guide to the Outer Banks


Outer Banks Cookbook


The New Blue Ridge Cookbook

Blue RIdge  ookbook 

About the Author: Elizabeth Wiegand

Behind every taste, each bite of food, there’s a story.

My mission is to explore the food that’s brought to our Southern tables. . . .to share the passion of the crabbers who scoop up soft shells, “salad bar” ranchers who pasture-raise their beef, bakers who arise at ungodly hours to bake their loaves, and farmers that raise the pumpkins or turkey for my Thanksgiving dinner.  What’s the traditional way of cooking them?  The newest culinary approach?

Come explore the culinary wonders I’ve found from the mountains to the sea, in THE OUTER BANKS COOKBOOK:  Recipes & Traditions from NC’s Barrier Islands, and THE NEW BLUE RIDGE COOKBOOK:  Authentic Recipes from North Carolina’s Mountains to Virginia’s Highlands.

Check out my BLOG, CAROLINA FOODIE for recipes, seasonal goodies, foodie road trips, and more. Information via Carolina Foodie Website

Tupelo Honey Cafe:  Spirited Recipes from Asheville’s New South Kitchen




Tupelo Honey Cafe: New Southern Flavors From the Blue Ridge Mountains provides a gastronomic tour of the flavors and tastes of the region considered the Mountain South.  From Appalachian Egg Rolls With Smoked Jalapeno Sauce, Pickled Onions and Pulled Pork to Acorn Squash Stuffed with Bacon Bread Pudding and Maple Sweet Potato Bread Pudding, each recipe tells a story about the traditions, inspiration and history of the southern mountains.  The result is an assembly of 125 imaginative, delicious and approachable recipes to be enjoyed by the home cook, the avid reader and book collector, and the hungry appetite alike.  A foreword by Chef Sean Brock and gorgeous photos of the surrounding area and food complete this collection. Information via the Tupelo Honey Café Website

The Great NC BBQ Map


bbq map

With over 400 restaurants, shacks, and eateries, The Great NC BBQ Map is the most comprehensive guide to the original barbecue state. In a printed, road-map format, you can use our guide to hit the road and create your own BBQ tour or find a stop along your route. Our map symbols define each restaurant’s BBQ using an infographic approach. With a glance, you can tell whether each restaurant cooks the whole hog or part of the pig, what cooking method is used, and what style of sauce is served. We also give you a timeline on the history of BBQ in America and information to help you differentiate the BBQ styles of NC, which give perspective to your travels.

Happy Eating






48 thoughts on “Cookbooks to Drool Over, and a giveaway too!!

  1. Hi all winners, just to let you know I have left the cookbooks at The Glass Jug for pick-up. They are located in Greenwood Commons at Hwy 54 and Sedwick in SW Durham, easily accessible from I40 or 540. Address is 5410 NC Highway 55 Ste Af, Durham, NC 27713 and phone (919) 813-0135. It’s next to the SW Durham DMV. If you are located out to the Triangle, please let me know so I can mail you your cookbook. Cheers and thanks again for participating in the contest. Johanna

  2. Thanks again for entering the cookbook give-away, here are the winners via Random Picker.

    1: Savor the South Series: J.R.
    2: Tupelo Honey Cafe: omcdurham
    3: NC BBQ Map: Daniel
    4: SL Community Cookbook: Nigel Cox
    5: Food Lovers Guide to the OBX: Carla Burhard
    6: The New Blue Ridge Cookbook: Kelly Chisholm
    7: Outerbanks Cookbook : ljscovill
    8: Farmer and Chef Asheville: Felicia Somerville

    Here is the link to the Random Picker

  3. Thanks to everyone who entered in this great cookbook giveaway, the contest is now closed. I will draw the winners later this afternoon and post all winners to the comment section.

  4. Im originally from Asia, fell in love with southern cooking. time, hearts, and soul that goes into the cooking resembles those of asian cuisines.

  5. I love the turkey giblet gravy my grandmother used to make. She put sliced hard boiled eggs in it and we’d eat it over turkey and white rice, no potatoes on this northern Mississippi table. I’ve never seen anyone else put hard boiled eggs in their gravy.

  6. My favorite Christmas tradition is just getting together with my family and enjoying good food and quality time together. This year will be even more special because my wife and I moved to Cary, NC from New Orleans, and this will be our first time “going home for the holidays.” The two dishes I look forward to most are my mom’s Oyster Dressing and Shrimp Mirliton Dressing.

  7. My favorite Christmas morning tradition is my mother’s mini upside down caramel pecan rolls and brown sugar ham biscuits! Only time of the year for both. Can’t wait to check out any of these books!

  8. You know, this is not a tradition with my family, but I’m thinking about talking to Mom about doing Oysters Rockefeller on Christmas Eve. I have a real craving for them this year for some crazy reason.

  9. Our house in Pennsylvania is always open to all friends, old and new, and all family members over the holidays. we love to host large groups for breakfast the day after Christmas, complete with re-makes of all of the leftovers and cookies made into breakfasts. We make poached eggs, latkas, German pancakes, Belgian waffles, my brother and I cure a ham for Christmas and re-serve it as a brown sugar breakfast addition. For drinks, it’s mulled fresh hot cider, a ‘bloody Mary’ with a candy-cane in the spirit, and always have 15-20ppl over. Such a fun day. 🙂 wish you all the best! 🙂

  10. My aunt used to put out a huge spread for Christmas, all of which was first rate. But the best thing on the menu was always dessert: plum pudding with rum sauce! I still think about it, even though she hasn’t hosted a big family dinner in a decade, as most of the family has either migrated to all corners of the continent, or died. Man, I miss that stuff!

  11. My famous family tradition is Christmas breakfast. My mom is from Virginia and has seven brothers and sisters. Since each respective sibling had to have dinner with their in-laws they started a tradition of having breakfast on Christmas day. The menu includes:

    Slab bacon, country sausage, eggs, home fries, grits, fries oysters, country ham, fried apples, salmon cakes and sometimes fried rabbit in gravy. Oh, and eggnog, spiked of course.

    There is lots of merriment and preparations start at 5 am in the morning. It has expanded to friend and reached a peak of 75 people. Yes, the Adams Family Christmas Breakfast is not to be missed. After exchanging gifts we all day our goodbyes and go spend time with the in-laws

  12. Traditionally, I make a no-bake cranberry cheesecake from a recipe that first appeared in the Good Housekeeping Winter issue of Country Living magazine, 1979. It has been a favorite family dessert ever since….

  13. So, mine is a Thanksgiving tradition for my family in Southern Indiana: Persimmon Pudding.

    The type of persimmon used also grows wild here in NC. They’re very small and pear shaped. When they are overripe and mushy, strain them (this is the rough part) through a sieve or food mill.

    The resulting pulp is quite tangy and unlike anything else I’ve ever tasted. The pulp is mixed with buttermilk, milk, flour, eggs, sugar, fresh ground nutmeg. Then baked slowly for about an hour.

    It comes out a dark, chestnut brown pudding (like an English pudding, cake like, but dense and uber moist). Pour a little heavy cream over the top, and it’s heaven.

    The pudding cannot be made with the big fuji persimmons. Tried that once in Southern California. Yuck, no flavor, too starchy. The good news is, you can buy the pulp from a small farm in Southern Indiana and have it shipped… at a pretty penny. But sooo worth it for a once a year treat.

  14. I love making Aunt Fanny’s Cabin Squash. The story goes that a family went to a home style restaurant in Atlanta, and the gentleman said bring anything you want, but I do not eat squash. This luscious casserole arrived at the table filled with crookneck squash (boiled and mashed), onions, eggs, butter, a little sugar, and cracker meal crumbs all over the top. When dinner was over the gentleman asked the server what that fabulous casserole was to which she replied, “Honey — you done ate yo’self a MESS o’ squash!”

  15. For the past several years I’ve prepared a breakfast casserole of some sort on Christmas morning, accompanied by a pitcher of spicy Bloody Marys. But just being with family is the best tradition!

  16. Well, that’s weird! I left a comment (or thought so) on 12/8, but it’s not here. I don’t think WordPress likes me. So I’ll try again since I’d LOVE to win these books!
    Southern Fried Chicken and Cornbread — in addition to Bananas Foster — are my favorite Southern Recipes!

  17. I make pecan pies every year at Thanksgiving for friends and neighbors, and I get a bunch of Christmas cookies in return in December! Those pies andmy cheese crackers are my favorite traditions!

  18. My favorite holiday tradition is making goodie baskets for our neighbours. Each year we fill them with samplings of cakes, truffles, and other sweets. It’s a joy for them to tell us their favorites each year.

  19. Years ago, when I lived in Kentucky, a coworker would bring in a batch of bourbon balls prepared by his wife. They were heavenly (and your jaw would go numb). Sadly, I haven’t been recreate the recipe.

  20. Southern food and customs during the holidays are the best! I love them all! I especially enjoy pork, black eyes, greens and cornbread on New Year’s.

  21. My favorite holiday tradition is getting together with all of my other female relatives that are in town a few days before Christmas and baking like mad!

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