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"Secrets of the Southern Table" by Virginia Willis
$30.00

"Secrets of the Southern Table" takes readers on a tour of today's South — a region rich in history and cultural diversity — with award-winning chef, cookbook author and Southern Kitchen contributor Virginia Willis. 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.

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Y'all already know how much we love working with chef Virginia Willis, and we couldn't be more excited to get our hands on her newest book, which explores parts of the South that we have never seen, cooking up delicious recipes along the way.

Georgia-born, French-trained chef and food writer Virginia Willis has made cookies with Dwanye “The Rock” Johnson, catered a bowling party for Jane Fonda, foraged for herbs in the Alps, and harvested capers in the shadow of a smoldering volcano in Sicily — but it all started in her grandmother’s country kitchen. Her legion of fans loves her knack for giving classic French cooking a down-home feel and re-imagining Southern recipes en Français. Virginia's newest cookbook, "Secrets of the Southern Table," is now on bookshelves. Her previous book, "Lighten Up, Y’all: Classic Southern Recipes Made Healthy and Wholesome," received a 2016 James Beard Foundation Award of Excellence. Learn more about Virginia and follow her culinary exploits at VirginiaWillis.com.

Georgia-born, French-trained chef and food writer Virginia Willis has made cookies with Dwanye “The Rock” Johnson, catered a bowling party for Jane Fonda, foraged for herbs in the Alps, and harvested capers in the shadow of a smoldering volcano in Sicily — but it all started in her grandmother’s country kitchen. Her legion of fans loves her knack for giving classic French cooking a down-home feel and re-imagining Southern recipes en Français. Virginia's newest cookbook, "Secrets of the Southern Table," is now on bookshelves. Her previous book, "Lighten Up, Y’all: Classic Southern Recipes Made Healthy and Wholesome," received a 2016 James Beard Foundation Award of Excellence. Learn more about Virginia and follow her culinary exploits at VirginiaWillis.com.