Popularity of Southern Cookbooks Soars as Love for the Culture and Cuisine of the Deep South Grows

(BUSINESS WIRE)--Food Network personalities like Paula Deen and shows such as Bravo’s “Top Chef” have headlined an explosion in the popularity of cooking shows on television in recent years – and are a big part of the reason that mainstream audiences across the country have come to find out what hip foodies and southerners themselves have known for years – that the culture and food below the Mason Dixon Line leaves most folks, well ... just plumb tickled to death.

“The South has traditionally been one of America’s most underappreciated regions—particularly for food. Whether it’s aloofness or some sort of assumed superiority, people outside the South have ignored its culture and cuisine for a long time”

As a direct result, the popularity of southern cookbooks continues to soar.

“The South has traditionally been one of America’s most underappreciated regions—particularly for food. Whether it’s aloofness or some sort of assumed superiority, people outside the South have ignored its culture and cuisine for a long time,” says Joel Miller, Vice President of Acquisitions and Publisher at Thomas Nelson. “But, that’s turning. Southern eats are finally getting the attention they deserve.”

Among the titles expected to be top sellers in the genre this fall? Second Helpings from Paula Deen’s first cousin, Johnnie Gabriel; Bless Your Heart – Saving the World, One Covered Dish at a Time by Patsy Caldwell; and My Southern Food – A Celebration of the Flavors of the South, from songwriter and country music morning show producer Devon O’Day.

Second Helpings:
Johnnie Gabriel, serves up another generous helping of classic Southern recipes from her seven-time Best of Atlanta Award-winning restaurant and bakery in this follow up to her phenomenally successful debut, Cooking in the South.

Bless Your Heart: A celebration of the uniquely loving way that southerners show they care – with food. Includes more than 200 recipes served throughout the south at family reunions, wakes, church potlucks, tailgate parties and more.

My Southern Food: Country music songwriter Devon O’Day takes readers on a mouthwatering journey with photographs, stories and over 200 recipes. Chapters include: Sunday Dinner and Other Family Gatherings, Breakfast in the South, Cooking for Company and Summer Celebrations.

Simply Suppers: Memphis’ Jennifer Chandler cooks up recipes for every occasion, from casual weeknight dinners to elegant gatherings, and all the potluck suppers in between. Comfort foods, done simply.

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Southern-Style Holiday Spread Shortcuts

(NAPSI)-Hosting family and friends during the holiday season can mean hours--even days--of menu planning, grocery shopping and cooking. From serving dishes to clean plates, the big meal takes only a fraction of the time to eat as it did to prepare.

For tasty fixings prepared in less than half the time, substitute ready-made foods into recipes. Add these delicious and quick recipes to this year's holiday menu to save time in the kitchen and spend more time enjoying family and friends:

Southern-Style Sweet Potato Pie

Prep Time: 15 minutes

Bake Time: 50 minutes

1 15-ounce can Glory Foods® Sweet Potato Casserole

3 tablespoons butter, melted

2 large eggs

1 cup sweetened, condensed milk

1 teaspoon vanilla extract

1 teaspoon cornstarch

1 pie shell, raw, frozen

(9" deep dish)

Preheat oven to 400 degrees. Combine butter, eggs, condensed milk and vanilla extract in mixing bowl. Blend in cornstarch and then sweet potato casserole, stirring until smooth. Pour mixture into unbaked pie shell and bake for 10 minutes. Reduce heat to 300 degrees and continue baking for 40 minutes or until a knife inserted to the center of the pie comes out clean. Cool before serving.

Southern-Style Hummus

Prep Time: 10 minutes

1 tablespoon olive oil

3 tablespoons garlic, minced

2 15-ounce cans Glory Foods® Sensibly Seasoned Black Beans

3 tablespoons cilantro, chopped

3 tablespoons lemon juice

⅛ teaspoon onion powder

⅛ teaspoon white pepper, ground

¼ teaspoon cumin, ground

Sauté the garlic and olive oil in a small nonstick pan for 3 to 5 minutes to soften and brown slightly. Combine all ingredients in a food processor, process until smooth and pour hummus in serving dish. Serve immediately with crackers, bread or vegetables or refrigerate for later use.

For more Southern-style holiday recipes and shortcuts, visit www.GloryFoods.com.

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