Shrimp, Collards & Grits Book Series

Author Pat Branning

A Southern cookbook is a family treasure. Cookbooks quickly become family keepsakes with each one reminding us of a certain time and place where we purchased the book or perhaps it was a gift from a dear friend and the book is a reminder of your friendship. Many of my cookbooks are dog-eared and splattered from years of use.  One can tell my favorite recipes by how messy and stained some of the pages have become.

Every time I pick up a copy of my original Shrimp, Collards and Grits I am immediately transported to my home on the salt marshes of the Beaufort River. That’s where I first cooked my now famous Strawberry-Rhubarb Cobbler with a cinnamon aroma that permeated the house as it cooked its way to a golden, bubbly brown.

January 2021 will mark 10 years since that original book was launched during the Beaufort Tricentennial year 2011. Now they are much sought-after collector’s items and sold on Amazon for outrageous prices.  Each of my first 6 books is now out of print.

Shrimp, Collards & Grits Volume IV

Gullah Roots of Southern Cooking


Welcome to the land of shrimp, collards, and grits. Volume IV, Gullah Roots of Southern Cooking, celebrates our 10th anniversary by shining a light on how our rich culinary heritage emerged. Along our Southern coast lies a group of islands so extraordinarily steeped in textures and flavors, soulful colors, and magical light that they stir chefs and artists to greatness and historians to tears. Haints and ghosts are as common as time-worn wooden shrimp boats. Descendants of slaves, the Gullah-Geechees, still weave their sweetgrass baskets and sell them from shacks along the highway and in Charleston’s City Market. Their ancestors who toiled on the rice plantations and cooked in the kitchens of the 1800s helped shape this great region. They passed down the hoecakes, sweet potato pie, cornpone, fried okra, pilau, and slow-cooked whole hog barbecue we enjoy today. Pull up a front porch rocker, grab a tall glass of sweet tea, and ‘sit a spell.’ Pat Branning invites you to take a seat at her Southern table to taste heritage-infused, yet modern culinary dishes while she opens some rusty gates of our storied past. With her trademark style of compelling storytelling, Pat sets the table where everyone is welcome, and every story matters.

Shrimp, Collards & Grits Volume III
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Welcome to Southern Traditions, a place where food and history meet.  Illustrated with fine art from many of the South’s most noted artists, this book is a true Southern experience that will echo on in the hearts of all.

Welcoming family and friends into our homes is more than serving a meal.  It’s about our greatest tradition of all, Southern Hospitality.

Venture into Airy Hall Plantation, deep in the ACE Basin of South Carolina, where the tradition of polo and fox hunting are still enjoyed.  Travel inside Red Bluff Plantation, a place rarely seen or photographed, for an oyster roast celebration.

Celebrate Easter, Christmas, Mother’s Day with elegant table decor and food fit for the occasion.  Discover one of Charleton’s greatest traditions, the Spoleto Festival.

Plan on Sunday Supper in the South to become a time-honored tradition in your home and learn the recipes that will keep ’em coming back for more!

Shrimp, Collards & Grits Volume II


A celebration of My Southern Kitchen with simple, soulful, Southern recipes.

Discover stories of the saltwater Geechees of Sapelo Island, Georgia, go on a search for the wild flush at Turkey Hill Plantation, have dinner at the famed Bowen’s Island restaurant, visit Georgia’s Golden Isles, go crab crackin’ on Edisto and salute our whiteboot heroes who bring us our fresh shrimp, crab, and oysters.

Shrimp, Collards & Grits Volume I
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Welcome to the land of Shrimp, Collards and Grits, the land of gracious plenty where tea is sweet and accents are sweeter, front porches are wide and words are long, chicken is fried and biscuits come with cream gravy, everyone is darlin’ and someone’s heart is always bein’ blessed.

First published in 2011, Volume I celebrates the South, paying tribute to Beaufort, South Carolina’s Tricentennial year.

Discover Beaufort’s Historic Old Point where majestic antebellum homes became hospitals during the Civil War, and Beaufort County was ruled for nearly fifty years by the high sheriff , also known as the white witch doctor. This delightful book is as much a storybook as it is a cookbook.

Filled with delicious menus resplendent with everything we associate with down-home Southern goodness, this volume, with its full-page color photography and fine art, folklore, and stories, is as much a feast for the heart as for the senses.

May this collection introduce you to this extraordinary place with all its richness and inspire you to create your own state of life below the Mason-Dixon line in the deep South.

Magnolias Porches & Sweet Tea


If you have a front porch rocker or a favorite chair, settle into it.  Fix yourself a tall glass of sweet tea as I welcome you to this special place for all occasions. If you want to fall head over heels with the South Carolina Lowcountry, surrender to the charms of Magnolias, Porches and Sweet Tea.  More than a mere read with a view, it’s an experience.  More than an experience, it’s downright seductive.  Even if you have lived here your entire life, it will be like seeing it for the first time. Filled with humorous and touching stories, Magnolias, Porches, and Sweet Tea, is a must for anyone who craves a return to what Southern cooking is all about; hospitality, good friends, family, and fellowship.

Pullin' Pots


No one embodies the spirit of the coastal Southeast more and Pat Branning, the consummate storyteller and go-to food and lifestyle expert. Pullin’ Pots offers up a feast of options for serving the South’s esteemed blue crab and introduces you to her talented friends along the way. Pullin’ Pots is the quintessential Southern gift, representing amazing artists and sumptuous food.  To use this book and visually enjoy the art as you cook, engages all the senses.  More than a cookbook, it is truly a unique Lowcountry experience.

Shrimp, Collards & Grits Legacy Editions
Shrimp, Collards & Grits Magazine

Shrimp, Collards & Grits was produced solely by Pat Branning and her son Andrew Branning. We reached over 2,000 paid subscribers and reached as high as a 54% sell-through rate on the newsstand. Ultimately the magazine was suspended as it started to become too commercial for the type of content we were wanting to produce. Pat would move on to continue her books and blog.