Many books have been written about grits – cooking with grits, recipes, how they’re made, and more. We have reviewed several of the best grits books and provided summaries of them here. Hope you enjoy!
|Gone With The Grits by Diane Pfeifer
Grits aren’t just for breakfast — or Southerners — anymore. Pfeifer presents 135 delicious vegetarian recipes which can be created from this fat-free grain, including Grits Cherry Cheesecake and Jalapeno Casserole. Cartoons throughout.
|True Grits by Joni Miller
The first complete source guide to hard-to-find, must-have Southern foods. With up-to-date mail-order information for more than 150 products, it uncovers the essential ingredients that even Southerners didn’t know were available by mail. Packed with regional lore, spicy sidebars, and dozens of unusual recipes. Photos and line drawings throughout.
|Good Old Grits Cookbook by Bill Neal, David Perry, Emily Polishook (Illustrator)
Grits are (is?) the latest down-home, delicious, regional comfort food just waiting to be celebrated nationwide. From Cheese Grits Souffle to Shrimp and Grits, Good Old Grits Cookbook presents 60 easy-to-prepare recipes for the Southern food that’s available in supermarkets everywhere. Illustrations throughout.
|The Bubba Gump Shrimp Co. Cookbook by Winston Groom
Inspired by the record-breaking Paramount film Forrest Gump, this charming book offers more than 50 favorite Southern shrimp and side-dish recipes. Tested in the well-known Southern Living kitchens, here are recipes for shrimp kabobs, shrimp creole, barbecued shrimp, and more. Full-color photos.
|Cooking With Lard by David Boyd, Mike Smith, Mike Steed
Cooking with Lard is the perfect antidote to health-wise cookbooks now cluttering the shelves of booksellers everywhere. Filled with more than 75 tested recipes, informative commentary, and hilarious illustrations, this book will be strongly recommended by anyone who appreciates a good belly laugh… or just a good belly.
|Beans, Greens, & Sweet Georgia Peaches by Damon Lee Fowler
Although everyone recognizes the importance of fruits in the South’s cooking, especially as reflected in the region’s rich, sweet desserts, the role of vegetables in southern cooking is less appreciated. Fowler has rectified that oversight with a substantive contribution to the record of American cooking. Fowler’s southern vegetables are not just messes of greens stewed in “pot likker.” He prefers gussied-up grits baked with lots of pungent pecorino romano cheese. His custard pie tilts to the exotic when perfumed with fresh mangoes. Sweet-potato pie evolves into rich sweet-potato ice cream studded with bits of pecan pralines. Most unusual is Fowler’s mayonnaise-enriched tomato sorbet served in avocado halves. This inventive updating of traditional southern cooking may strike some as surrender to alien Yankee tastes, but Fowler succeeds in breathing new life into America’s best regional cuisine.