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Secrets Of The Southern Table: A Food Lover's Tour of the Global South – A Modern Cookbook Celebrating Cultural Heritage with Traditional and Contemporary Southern Recipes
Recipes and stories of the modern South
In Secrets of the Southern Table , award-winning chef and cookbook author Virginia Willis takes you on a tour of today's South—a region rich in history and cultural diversity. With her signature charm and wit, Virginia shares many well-known Southern recipes like Pimento Cheese Tomato Herb Pie and "Cathead" Biscuits, but also some surprising revelations drawn from the area's many global influences, like Catfish Tacos with Avocado Crema, Mississippi-Style Char Siu Pork Tenderloin, and Greek Okra and Tomatoes. In addition to the recipes, Virginia profiles some of the diverse chefs, farmers, and other culinary influencers who are shaping contemporary Southern cuisine. Together, these stories and the delicious recipes that accompany them celebrate the rich and ever-evolving heritage of Southern cooking.
In Secrets of the Southern Table , award-winning chef and cookbook author Virginia Willis takes you on a tour of today's South—a region rich in history and cultural diversity. With her signature charm and wit, Virginia shares many well-known Southern recipes like Pimento Cheese Tomato Herb Pie and "Cathead" Biscuits, but also some surprising revelations drawn from the area's many global influences, like Catfish Tacos with Avocado Crema, Mississippi-Style Char Siu Pork Tenderloin, and Greek Okra and Tomatoes. In addition to the recipes, Virginia profiles some of the diverse chefs, farmers, and other culinary influencers who are shaping contemporary Southern cuisine. Together, these stories and the delicious recipes that accompany them celebrate the rich and ever-evolving heritage of Southern cooking.
336 pages, Hardcover
Published May 1, 2018
40 people are currently reading
99 people want to read
About the author
Virginia Willis
25 books16 followersVirginia Willis is a James Beard award-winning cookbook author, television personality, content creator, motivational speaker, and social media influencer.
Georgia born French-trained chef Virginia Willis has foraged for berries in the Alaskan wilderness, harvested capers in the shadow of a smoldering volcano in Sicily, and beguiled celebrities such as Jane Fonda, Bill Clinton, Morgan Freeman, and Julie Chrisley with her cooking.
She is a chef instructor for the streaming service Food Network Kitchen as well as a James Beard award-winning cookbook author. Her books include Secrets of the Southern Table, Lighten Up, Y’all, Bon Appétit, Y’all, Basic to Brilliant, Y’all, Okra, and Grits.
Beginning in 2019 Virginia lost 65 pounds and has kept if off for over two years. In 2022, her health journey has been documented in Eating Well magazine, as a cover story for Woman’s World, and in the August issue of All Recipes magazine.
Virginia has embraced her new outlook on life and has become a cheerleader for those wanting to make their own life changes, “If a French-trained Southern chef can do it, you can, too!”
She is the former TV kitchen director for Martha Stewart, Bobby Flay, and Nathalie Dupree; has worked in Michelin-starred restaurants; and traveled the world producing food stories – from making cheese in California to escargot farming in France. She has appeared on Food Network's Chopped, CBS This Morning, Fox Family and Friends, Martha Stewart Living, and as a judge on Throwdown with Bobby Flay.
Virginia has also been featured in the New York Times, the Washington Post, People Magazine, Eater, and Food52 and has contributed to Eating Well, Garden & Gun, and Bon Appétit, and more. The Chicago Tribune praised her as one of "Seven Food Writers You Need to Know." Her legion of fans loves her down-to-earth attitude and approachable spirit. Learn more about Virginia and follow her good and good for you recipes and traveling exploits at www.virginiawillis.com.
Georgia born French-trained chef Virginia Willis has foraged for berries in the Alaskan wilderness, harvested capers in the shadow of a smoldering volcano in Sicily, and beguiled celebrities such as Jane Fonda, Bill Clinton, Morgan Freeman, and Julie Chrisley with her cooking.
She is a chef instructor for the streaming service Food Network Kitchen as well as a James Beard award-winning cookbook author. Her books include Secrets of the Southern Table, Lighten Up, Y’all, Bon Appétit, Y’all, Basic to Brilliant, Y’all, Okra, and Grits.
Beginning in 2019 Virginia lost 65 pounds and has kept if off for over two years. In 2022, her health journey has been documented in Eating Well magazine, as a cover story for Woman’s World, and in the August issue of All Recipes magazine.
Virginia has embraced her new outlook on life and has become a cheerleader for those wanting to make their own life changes, “If a French-trained Southern chef can do it, you can, too!”
She is the former TV kitchen director for Martha Stewart, Bobby Flay, and Nathalie Dupree; has worked in Michelin-starred restaurants; and traveled the world producing food stories – from making cheese in California to escargot farming in France. She has appeared on Food Network's Chopped, CBS This Morning, Fox Family and Friends, Martha Stewart Living, and as a judge on Throwdown with Bobby Flay.
Virginia has also been featured in the New York Times, the Washington Post, People Magazine, Eater, and Food52 and has contributed to Eating Well, Garden & Gun, and Bon Appétit, and more. The Chicago Tribune praised her as one of "Seven Food Writers You Need to Know." Her legion of fans loves her down-to-earth attitude and approachable spirit. Learn more about Virginia and follow her good and good for you recipes and traveling exploits at www.virginiawillis.com.
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Displaying 1 - 8 of 8 reviews
June 4, 2018
This was less of a cookbook and more of a commentary on the different cultures that make up southern food. There is more to southern food than fried chicken and biscuits. All of that I found very interesting and was happy to learn some new things about southern food origins. The author also spotlights several family run food businesses. There were a few recipes I would like to try but not a lot. Buy for a look at the origins of southern food with a few good recipes thrown in.
July 10, 2018
Hmmm. Great photos, nicely inclusionary, and some nice recipes. Could NOT get past the misuse of the term “global South!”
October 9, 2020
Arepas inspired by a Venezuelan stand in an Atlanta market where Martin Luther King Jr.'s family shopped; lemon-herb potatoes born of the Greek fishing village of Tarpon Springs, Florida: to hell with that old moonlight and corn pone schtick. Virginia Willis showcases a contemporary South that is dizzily and honestly diverse."
John T. Edge
Secrets of the Southern Table is a masterpiece of discovery and sings with the stories of the diverse South. As always, Virginia's recipes are useful for every home cook, and offer a plateful of Southern comfort with a heaping side of social justice. All this makes for good cooking and reading.
Nathalie Dupree
The South is now and always has been a far more diverse and complex place than any of the stories told about the region acknowledge. If you doubt this, you need only look at what is in our kitchens, both in our homes and restaurants. And what better place to initiate the conversation about what this diversity can mean than at the table. Virginia Willis is a deft and accomplished chef and a remarkable teacher. She's also an observer with a keen eye and open heart. She brings all of this to bear in her deeply researched and beautifully written Secrets of the Southern Table, and we are nourished by it.
Ronni Lundy [James Beard Award - Victuals: An Appalachian Journey, with Recipes]
John T. Edge
Secrets of the Southern Table is a masterpiece of discovery and sings with the stories of the diverse South. As always, Virginia's recipes are useful for every home cook, and offer a plateful of Southern comfort with a heaping side of social justice. All this makes for good cooking and reading.
Nathalie Dupree
The South is now and always has been a far more diverse and complex place than any of the stories told about the region acknowledge. If you doubt this, you need only look at what is in our kitchens, both in our homes and restaurants. And what better place to initiate the conversation about what this diversity can mean than at the table. Virginia Willis is a deft and accomplished chef and a remarkable teacher. She's also an observer with a keen eye and open heart. She brings all of this to bear in her deeply researched and beautifully written Secrets of the Southern Table, and we are nourished by it.
Ronni Lundy [James Beard Award - Victuals: An Appalachian Journey, with Recipes]
September 21, 2018
As a fun and colorful look at Southern (US) cuisine, it's a nice read. Lots of pictures, bits of interesting information, little bits and pieces you might not know. However, as others write, it's really not a cookbook and it's also not a look at the "global South" and found that very weird.
That's pretty much it. It's not a cookbook as I mentioned so don't expect a ton of recipes. But if you're into learning about the culture/history of food, this might be a good book to read. It also doesn't open up very well to lay flat if you were cooking so even if you were interested in the recipes this might not be the best selection.
Good addition to a library if you're into food history, US Southern food, etc. This was a good borrow for me.
That's pretty much it. It's not a cookbook as I mentioned so don't expect a ton of recipes. But if you're into learning about the culture/history of food, this might be a good book to read. It also doesn't open up very well to lay flat if you were cooking so even if you were interested in the recipes this might not be the best selection.
Good addition to a library if you're into food history, US Southern food, etc. This was a good borrow for me.
June 13, 2018
In Secrets of the Southern Table Virginia Willis shows us there is much more to Southern food than fried chicken and biscuits (not that those aren't important!). She explores the diversity of Southern food both today and in the past. Each section of recipes starts with highlighting 2 Southern cuisine farms/restaurants/entrepreneurs who is making a difference and changing how Southern food is seen and eaten today. Definitely plenty of Southern classics, but more globally inspired Southern dishes as well. Another good cookbook from Virginia Willis.
June 20, 2018
A real exposure to southern cooking
I have read lots of southern cook books but this is the only one that truly integrates the many ethnic cultures into one excellently written book. The narratives gave me just enough background to really understand the what, why and who how the recipe became into being.
Great read.
I have read lots of southern cook books but this is the only one that truly integrates the many ethnic cultures into one excellently written book. The narratives gave me just enough background to really understand the what, why and who how the recipe became into being.
Great read.
May 7, 2018
An unusually interesting cookbook. In addition to the wonderful recipes, Ms. Willis tells the stories of the people and locations that provide the ingredients she uses in making each of these delicious creations. Bought it for the recipes. Loved it for the stories.
July 20, 2022
More than a cookbook, an interesting dive into history of southern foods, and hope for the future of agriculture in America. Enjoyed. Plus - candied jalapenos! yummm!
Displaying 1 - 8 of 8 reviews