Rebecca Lang is a food writer, cooking instructor, television personality, and a ninth-generation Southerner. Born and raised in South Georgia, she is the author of eight cookbooks including Y’all Come Over, Pecans, The Southern Vegetable Book (Oxmoor House, April 2016) and Fried Chicken (Ten Speed Press, May 2015). Her other books include Around the Southern Table (Oxmoor House, Oct 2012), Quick-Fix Southern (Andrews McMeel, March 2011), Mary Mac’s Tea Room (Looking Glass Books, 2005), and Southern Entertaining for a New Generation (Cumberland House, 2004). Her new book, Pimento Cheese: Caviar of the South, will be released in Fall 2025.

Her book Fried Chicken, was chosen by the Los Angeles Times as one of the best cookbooks of 2015. Born and raised in South Georgia, she learned to cook from her two grandmothers, then apprenticed with Nathalie Dupree before being classically trained at Johnson & Wales University. Rebecca was honored to have cooked at the James Beard House for Nathalie Dupree’s 80th Birthday Celebration in October.

She has appeared as a judge on Chopped Junior on Food Network, as well as on Fox & Friends Weekend, multiple segments on QVC, WGN America’s Midday News, and numerous regional and local networks. Rebecca and her cooking have been featured in more than 50 nationally televised Southern Living food segments and in publications such as The Wall Street Journal, the Los Angeles Times, The Atlanta Journal-Constitution, The Washington Post, the Houston Chronicle, Wine Enthusiast,, The Daily Meal, Glamour and Fitness magazines. She has taught cooking classes across America for years. Her writing has appeared in many publications including Southern Living,, Coastal Living, Disney’s Family Fun, Taste of the South, The Atlanta Journal-Constitution, Flavors magazine, and Edible Atlanta.

Rebecca has worked on the editorial aspect of over 30 books. A former assistant food editor at Oxmoor House, she earned a journalism degree from the University of Georgia.

Rebecca also worked as a freelance project manager and text designer for a small publishing house, Looking Glass Books, in Atlanta. She worked as spokesperson for some of Georgia’s finest produce, including Vidalia Onions and Georgia Blueberries. Rebecca has been a food stylist and hand model for various print and television commercials. She is on the Advisory Board for the University of Georgia Press and the Board of Directors of One Hundred Miles. Rebecca was named one of Georgia Trend’s 40 Under 40 for 2015 and was in the inaugural class of the University of Georgia’s 40 under 40 in 2011. She was honored to be a finalist for Georgia Author of the Year in 2022.

Rebecca resides in Athens, Georgia, with her husband, Kevin and their children, Camden and Adair.

Cookbook Author Rebecca Lang