SOUTHERNERS COOKBOOK

The editors of Garden & Gun offer their own creative twists and updates on tried-and-true classics-rabbit-instead-of-chicken and dumplings or Po'boys transformed into party canapés. Each recipe in The Southern Cookbook tells a story about the food and its origins, whether it's uniquely regional dishes like sonker-Piedmont, North Carolina's take on cobbler-or Minorcan chowder, Florida's own version of clam chowder. The Southerner's Cookbook also offers easy-to-follow instructions for traditional Southern food preparations as well as essays from many of the magazine's notable contributors like Julia Reed and John T. Edge, and Rick Bragg; regional Southern cuisine maps; classic ingredient combinations and a full glossary of Southern cooking terms to help you eat like a true Southerner.