Lynne has been collecting books on southern food for years and dreams of spending months wandering the area, guided by her southern colleagues and her back seat library. Here are some favorite titles certain to go along for the ride.

Southern Food, by John Egerton, (Alfred A. Knopf, 1987). The classic work on the South. He does history, recipes and the most authentic local food.
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Smokestack Lightning: Adventures in the Heart of Barbecue Country, by Lolis Eric Elie, (Farrar, Straus and Giroux, 1996). A guide to barbecue throughout the South.

Smokehouse Ham, Spoon Bread and Scuppernong Wine, by Joseph Dabney (Cumberland House, Nashville, TN, 1998). Food and lore of Southern Appalachia.
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Hoppin' John's Low Country Cooking, by John Martin Taylor, (Houghton Mifflin, 2000). A guide to eating along the coast of the Carolinas.
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The Gift of Southern Cooking, by Edna Lewis and Scott Peacock, (Alfred A. Knopf, 2003).
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