Southern Ground: A Guide to the Flavors and Techniques of Southern Cooking by Jennifer Lapidus is a cookbook and culinary exploration centered on the food traditions, ingredients, techniques, and culture of the American South. Lapidus examines Southern cuisine through the lens of regional ingredients and traditional cooking practices, with particular attention to the importance of corn, grains, milling, and locally produced foods.

The book explores the foundations of Southern food while presenting recipes that demonstrate how traditional ingredients can be used in both familiar and contemporary preparations. It highlights the connection between farmers, millers, bakers, chefs, and home cooks, showing how the quality and character of regional ingredients influence Southern cooking.

A major focus is the Southern grain tradition, particularly the revival of heirloom grains and locally milled flour and cornmeal. The book provides insight into ingredients such as cornmeal, grits, flour, wheat, and other regional grains, while discussing milling, sourcing, freshness, and their role in Southern food culture. It is therefore useful not only as a recipe book but also as a reference on food heritage, regional agriculture, artisanal milling, and Southern culinary traditions.