R. W. Apple, Jr., of The New York Times credits third-generation Alabamian Frank Stitt with turning Birmingham into a "sophisticated, easygoing showplace of enticing, southern-accented cooking." His southern peers think his cooking may have a more profound sense of place than any of theirs. His food is rustic and homey, but sophisticated in method.
A Southerly Course delves deep into Mississippi Delta flavors and foodways, where Martha finds inspiration in local ingredients—from figs and sweet potatoes to crawfish and venison. In her signature style, she pairs each recipe with an anecdote or words of advice, her memorable tales about each dish lingering long after the last bite has been polished off.
"THE LITTLE HOUSE COOKBOOK" by Barbara M. Walker (1979.) This volume contains lots of quotes and illustrations (by Garth Williams) from the Laura Ingalls Wilder books. It places the recipes in historic context, explaining how vegetables were grown and stored and how to churn butter, among other fascinating details.