Must-Have Savor the South Cookbooks for the Holiday Season

Did you know that all of our Savor the South cookbooks are now available in paperback format? Written by well-known cooks and food lovers and filled with personality, culinary history, and recipes, you’ll want to have all of these cookbooks on your shelf—especially during the holiday season. If you see a cookbook that interests you order now to take advantage of our holiday sale and get 30% off + free US shipping on orders over $75 with code 01UNCP30.

Southern Holidays: a Savor the South® cookbook, by Debbie Moose

Southern Holidays by Debbie Moose

Featuring seventeen holidays and fifty recipes, it includes such classics as Coconut King Cake for Mardi Gras and Smoky Red Rice for Juneteenth, as well as southern twists on time-honored delicacies, from Cajun-Style Rice Dressing for Thanksgiving to Sweet Potato Latkes for Hanukkah.

“Engrossing . . . a highly personal introduction to some of the history and cultural background that make Southern holiday feasts unique.”—Tennessee Libraries

Debbie Moose is an award-winning food writer and author of five cookbooks.

Ham: A Savor the South Cookbook, by Damon Lee Fowler

Ham by Damon Lee Fowler

Ham‘s 55 recipes bring home the love in just about every way—brine- or dry-cured, smoked or not, boiled, baked, glazed, honey-baked and spiral cut, thin-sliced and piled into biscuits and sandwiches, fried up with eggs, with grits, with redeye gravy, added for savor to soups, casseroles, poultry, seafood, and, yes, the vegetable pot.

“Feels like sitting on the front porch of a wise Southern culinary historian and learning the finer points of ham, from smoked and cured to boiled, honey-baked and dry-cured, with 55 recipes.”—Flavors

Damon Lee Fowler is the author of nine cookbooks and the editor and recipe developer of Dining at Monticello.

Sweet Potatoes by April McGreger

Along with instructions for selection and storage, McGreger shares the fifty best sweet potato recipes in the world. Embracing but going well beyond the classics—from Sweet Potato Pone and Candied Sweet Potatoes to Sweet Potato Chiles Rellenos and Sweet Potato-Ginger Crèmes Caramels—McGreger’s creations will delight and satisfy with their deliciousness and versatility.

“McGreger artfully mixes into the best of different cuisines the ingredient she and nutritionists call a superfood.”—Booklist

April McGreger is founder-chef of Farmer’s Daughter, a farm-driven artisan food business in Hillsborough, North Carolina. 

Pie: A Savor the South Cookbook by Sara Foster

Pie by Sara Foster

With fifty-seven recipes for amazing pies, including the southern classics, each one matched to one of eleven perfect pie crusts. You’ll find pies piled with fruit, pies stuffed with nuts, custard and cream pies, icebox pies, tarts and hand pies—and savory pies, too. Guided by Foster’s clear instructions and how-to tips, you too will soon be pulling a pie pan of joy out of the oven for every season and taste.

“Will thrill passionate pie makers and enhance baking collections.”—Library Journal

Sara Foster is the owner of Foster’s Market in Durham, North Carolina, and the author of five cookbooks, including The Foster’s Market Cookbook.

Biscuits: a Savor the South® cookbook, by Belinda Ellis

Biscuits by Belinda Ellis

In an evocative and enlightening introduction, Ellis delights readers with biscuit history, its intimate connections with southern culture and foodways, and 55 recipes offering a biscuit for every occasion.

“You couldn’t ask for a more valuable collection of biscuit recipes.”—

Belinda Ellis is editor of Edible Piedmont, a North Carolina food magazine, and a member of the Southern Foodways Alliance. 

Pecans: a Savor the South cookbook (r) by Kathleen Purvis

Pecans by Kathleen Purvis

Pecans includes fifty-two recipes, ranging from traditional to inventive, from uniquely southern to distinctly international, including Bourbon-Orange Pecans, Buttermilk-Pecan Chicken, Pecan Pralines, and Leche Quemada. In addition to the recipes, Purvis delights readers with the pecan’s culinary history and its intimate connections with southern culture and foodways

“A book for readers who can’t get enough of pecans.”—Library Journal

Kathleen Purvis is a longtime journalist and the former food editor of the Charlotte Observer.