Despite its stereotype, Southern food is so much more than butter and bacon, says French-trained, Southern chef Virginia Willis. Historically, the cuisine was built on seasonal produce and a made-from-scratch philosophy. With this in mind, Willis's upcoming cookbook—her third—offers lightened-up takes on familiar dishes like pimiento cheese, hoppin' John, biscuits and fried okra. The recipes include basic nutrition information—calories, fat, carbs, fiber and protein—and span breakfast, lunch, dinner, dessert and snacks. Expect Smoky Seafood Étoufée, Smothered and Covered Chicken and Gravy and Old-Fashioned Buttermilk Pie.

Price: $25