Let's face it, Southern cooking isn't often considered refined, and in the past few decades it has even been villainized for its liberal use of butter. Special thanks must be given on my part to the new crop of chefs and cookbook authors working hard to change its reputation for the better.
Take Virginia Willis, a classically trained French chef with firm roots in the state of Georgia. Her first cookbook, Bon Appetit, Y'all, introduced home cooks to traditional Southern recipes paired with impeccable cooking technique. Her interesting approach to Southern food and warm, welcoming personality merged to create a unique Southern style (and her signature red lipstick doesn't hurt, either.)