Picked up these two new Southern books in the past couple weeks: Michael Hudman's Collards & Carbonara, which is exactly what it sounds like, and John Currence's Pickles, Pigs & Whiskey. The title of the latter was almost enough to sell me on the book. Both I initially heard about after purchasing Edward Lee's Smoke & Pickles, which I liked a lot. Both of these books are perhaps slightly more refined than Lee's. Not as authentic as Donald Link's, perhaps (or, at least, more willing to play fast and loose with tradition), but similar in style (a few multi-element recipes, numerous recipes for homemade versions of commercial products such as Duke's [altho' he doesn't frown up the store-bought stuff], occasionally very precise instructions, an assumption that you're familiar with most of the ingredients he is using, etc). Lee's book had a home cooking feel to it. These books have some home style dishes but also a few that are clearly restaurant-style dishes.
I've yet to cook anything from either book but like the look of almost everything on every page. Pickles, Pigs & Whiskey has a slightly unusual layout: it's set out by technique (kind of) rather than ingredient. So pork or chicken, for instance, is spread through the entire book rather than put into one chapter.