The South: The Beautiful Cookbook
With Mara Reid Rogers and Susan Puckett
(HarperCollins San Francisco, 1996)
People were curious about the South during the run-up to the 1996 Summer Olympics in Atlanta, and this coffee-table book gave them a handsome introduction to the region's foodways and fondest recipes. Jim wrote the text.
"Lyrically [describes] the cultural history that has shaped the South's tastebuds" – Chicago Sun-Times
The Ultimate Barbecue Sauce Cookbook
With Susan Puckett
(Longstreet Press, 1995)
This was the first cookbook dedicated to the secretive craft of barbecue sauces, marinades, dips, and rubs. You may remember seeing it on TV's Food Network or at Williams-Sonoma stores across the nation. Jim found that getting some cooks and BBQ joints to give up these recipes was like pulling molars.
"The first true guide to the right stuff." – John Egerton, author of Southern Food
Edited with Lea Donosky
(Longstreet Press, 1994)
A collection of essays about Southern traditions and icons – everything from mint juleps and Moon Pies to shotgun shacks and white-columned houses. With contributions from Jim and Lea and from other notable writers such as Celestine Sibley, Cynthia Tucker, Douglas A. Blackmon, Drew Jubera, Lee May, and Kathy Hogan Trocheck.