As a new transplant to Atlanta, I discovered the taste sensation of fried green tomatoes, and the concept of meat-and-three dining (although as a vegetarian, it really ended up being nomeat-and-four AKA a vegetable plate). Southern cooking is unique in flavor, style and taste, and once I had experienced it, I wanted to learn how to make these dishes at home.

Enter Cookin' Southern Vegetarian Style by Ann Jackson. This book is a near-vegan treatise on southern cooking, and the dishes are truly authentic. Jackson´s style is friendly and easy to follow, and she and I share the same cooking philosophy -- that every dish is an experiment and every recipe is just a launching pad.

The book is peppered with personal stories and insights that add to the southern charm of the recipes. Rather than a rigid, step-by-step cookbook, Cookin' Southern reads as a collection of recipes from a dear friend.

For the uninitiated, some of the chapter headings are a bit innocuous. For instance, I wasn´t sure what I might find in "East Tennessee Favorites" or "Trailer Park Specials," but for the most part, the book is organized in a logical manner.

As for the content of the book, the recipe for Greens serves as a testament to its merits. Somehow Jackson manages to recreate the rich taste of salt pork that is normally used in traditional Southern greens recipes. An excellent main dish to serve with the greens is "Fried Chicken" Tofu and Gravy, with Flawless Cornbread on the side.

Other standouts in this cookbook include the recipes for Wild Woman´s Bar-Be-Que Sauce and Big Bubba´s Tofu. Another treat that makes the book worthwhile is the section on household hints, from how to season a cast-iron pan to how to ripen an avocado.

Once you buy this book, it will become an indispensable reference in your kitchen. You may even switch from yellow corn grits to white, and start drinking sweet tea.

If you´re interested, you may buy Cookin' Southern or browse for other books at Amazon.com.