"Shrimp and grits was traditionally a breakfast meal. You'd put on your grits, then go outside to catch the shrimp—which were tiny and had tender shells, so they were eaten shell-on," author Nathalie Dupree says. The three-time James Beard Award winner's book, Shrimp and Grits, celebrates the iconic Southern dish, with recipes both classic and updated from Southern chefs.

Price: $20