“Southern Made Fresh: Vibrant Dishes Rooted in Homegrown Flavor” by Tasia Malakasis

Oxmoor House, $24.95

304-page hardcover

Cookbooks featuring Southern cooking seem more popular than ever. A cookbook by Alabama cheesemaker and cooking teacher Tasia Malakasis shows why.

“Southern Made Fresh: Vibrant Dishes Rooted in Homegrown Flavor” celebrates the South’s food using fresh ingredients.

Her collection of more than 175 recipes showcases farm-to-table cooking and her Greek and Southern heritage, along with menus for weekend brunch, cocktail parties, teas and light suppers.

A self-described morning person, Malakasis opens her book with recipes for breakfast, including bacon, egg and avocado sandwiches, egg and chorizo quesadillas, and buttermilk granola muffins.

Next she moves to noon comforts like a classic tomato soup and then to nibbles such as goat cheese and tapenade toasts. There’s also a chapter on drinks and another for supper recipes.

And, of course, no Southern meal can end without something sweet.

This is a lovely book illustrated with plenty of full-color photos and filled with easy-to-make recipes for warm home entertaining.

Cheramie Sonnier is a food writer and columnist. Contact her at sonnierfood@gmail.com, and follow her on Twitter, @CheramieSonnier.