Works by
Robert St. John
(Chef, Writer)

Southern Seasons: Contemporary Regional Cuisine (2007) with  Wyatt Waters, Illustrator
Features 16 seasonal menus, showcasing 140 new, scrumptious recipes by chef/author/restaurateur Robert St. John. Also features 59 new, vividly rich and beautiful watercolors by renowned watercolor artist Wyatt Waters, one of the South's leading creative chroniclers.

Deep South Parties: Or How to Survive the Southern Cocktail Hour Without a Box of French Onion Soup Mix, a Block of Processed Cheese, or a Cocktail Weenie
The engaging, entertaining, and downright hilarious author of Deep South Staples returns with an irresistible guide to entertaining, Southern-style Southern cooks are known as some of the best, most welcoming hosts in the world, setting out spreads filled with hearty, homey, and heavenly fare, enough to feed an army. And no Southerner knows how to entertain better than Robert St. John, chef, food columnist, and bon vivant extraordinaire. In his new cookbook, Deep South Parties, he puts his own twist on cooking for a crowd, showing readers which recipes work best for which occasions, how to entertain large groups with ease, how to throw the liveliest holiday parties in town, and much more. With recipes like Sweet Potato Nachos with Boursin, Pecans, and Roasted Red Pepper; Yellow fin Tuna Tartar with Avocado Relish and Wonton Chips; Crabmeat Won Tons with Sweet Chili Pepper Sauce; and Bourbon Pecan Truffles, this is entertaining with a Southern flair, sure to please crowds from coast to coast.

Deep South Staples: Or How to Survive In a Southern Kitchen Without a Can of Cream of Mushroom Soup (2006)
Food in the South is a religion. Yet the problem with a lot of Southern cooking is the ever-present can of cream of mushroom soup. In this lively, humorous cookbook, Robert St. John shows Southerners (and all fans of the cuisine) how to indulge in the ideas and tastes that inspired Southern cooking, without resorting to ingredients like that canned soup in the recipe. The classic dishes are all here; they just taste better! Sections include cocktail party fare, funeral food, breakfasts, salads and soups, summer suppers, cakes, vegetables, chitlins, desserts, sides, and much more. Recipes include Buttermilk Chicken, Pecan Crusted Redfish, Fried Catfish, Cajun Popcorn, Corn Fritters, and lots of other Southern classics.

A Southern Palate (2002)
Magic happens when a southern chef and a southern artist combine forces. The result: A Southern Palate, a collaboration between Robert St. John and Wyatt Waters combining recipes for culinary delights for the palate with visual delights from the palette.

My South: A People, a Place, a World All Its Own  (2005) with Bryan Curtis, ed.
What started as a simple advertising campaign for the Turner South network has expanded into a phenomenon. The beautiful language brings the South to life in the experiences, memories and emotions of her people.

My south is home

It's the tall pines under which I played in my youth

It's the soft red clay that was a key ingredient in my mud pies

It was those hot summers

When my cousins and I would gather in the shade sucking on icees we had made with red cherry Kool-Aid and a Styrofoam cup

My South has big families where everyone remembers everyone else's birthday. In my South, we put peanuts in bottles of cola and hot sauce on almost everything. My South was cane-pole fishing and creek swimming. In my South, grandmothers pass around pictures of grandbabies and argue about the best azalea fertilizer. In my South, people still say "please" and "thank you," "yes, ma'am" and "no, sir." My South is the best kept secret in the country.

Includes DVD.

Nobodys Poet: The Food Columns of Robert St. John (2004)
Robert St. John and Marshall Ramsey combine talents to crank out one of the most hilarious publications to hit the shelves since Mad became a magazine. St. John's witty, often irreverent, food columns come to life through Ramsey's over-the-top illustrations. From the first page, its obvious both these guys are nuts.