New England Pie: History Under a Crust (Robert S. Cox)

More Mountain Spirits: A Continuing Chronicle of Southern Appalachian Corn Whiskey, Wines, Ciders and Beers (Joseph Earl Dabney)

Louisville's Southern Exposition, 1883-1887: The City of Progress (Bryan S. Bush)

Lost Restaurants of Jacksonville (Dorothy K Fletcher)

Food, Drink and Celebrations of the Hudson Valley Dutch (Peter G. Rose)

A History of South Carolina Barbeque (Lake E. High Jr.)

Forgotten Drinks of Colonial New England: From Flips & Rattle-Skulls to Switchel & Spruce Beer (Corin Hirsch)

A Culinary History of Kentucky: Burgoo, Beer Cheese and Goetta (Fiona Young-Brown)

Massachusetts Cranberry Culture: A History from Bog to Table (Robert S. Cox, Jacob Walker)

Brunswick Stew: A Virginia Tradition (Joseph R. Haynes)

An Ozark Culinary History: Northwest Arkansas Traditions from Corn Dodgers to Squirrel Meatloaf (Erin Rowe)

Classic Eateries of Cajun Country (Dixie Poché)

Foods of the Americas: Native Recipes and Traditions (Fernando Divina and Marlene Divina)