This fall the SFA will be releasing a new cookbook simply titled The Southern Foodways Alliance Community Cookbook (University of Georgia Press, 24.95). Editors Sara Roahen and John T. Edge picked over 170 recipes for the collection with a foreword by "Good Eats" host Alton Brown. The recipes span over 12 chapters and cover a wide range of the best of southern cooking. Sections like Gravy, Garden Goods, Roots, Greens, Rice, Grist, Yardbird, Pig, The Hook, The Hunt are all here. You’ll find recipes for chicken and dumplings, macaroni and cheese, chess pie, and many more.
Here's more on the cookbook from the SFA website:
A small group of SFA writers and cooks has set about putting together a community cookbook of recipes culled from our esteemed membership and oral history subjects.
We aim to celebrate grandmothers and artisans, farmers and bartenders, authors and chefs. We are still in the gathering-and-writing stages, but for a glimpse of the book’s bright future, consider these pointed words, penned by our committee at the book’s conception.
“Think of an old spiral-bound cookbook of the sort that was popular before the Junior League thought it would make a mint on coffee table style books. That’s what we’re aiming for.”
The worker bees include Sara Roahen and John T. Edge as wranglers and editors; Sheri Castle as recipe tester; and Tim Davis, April McGreger and Angie Mosier as recipe gatherers and writers – with help from Fred Sauceman. The University of Georgia Press is our publisher. And our working title is “The Spiral Bound Bible of Southern Cooking: A Community Cookbook from the Southern Foodways Alliance,” though don’t hold us to it. Publication date is fall of 2010.