Atlanta cooking instructor Virginia Willis, a regular contributor to Food & Drink, pulls together her knowledge of Southern food and her years studying and working in France in the new cookbook "Bon Appetit, Y'all" (Ten Speed Press, $32.50). Gorgeously photographed and filled with warm notes about recipes learned from her mother, grandparents and friends, it seems designed as an ideal Mother's Day gift.

But look deeper into the recipes and you'll find much more. Willis' culinary skills are on display in imaginative variations on traditional foods such as Shrimp With Parmigiano-Reggiano Grits and Tomatoes, Coca-Cola-Glazed Wings, and Chicken Saltimbocca With Country Ham. Many of the more than 200 recipes come with helpful notes, from how to choose the freshest shrimp to why it's important to grate the cheese yourself for pimento cheese. Advice on choosing the best ingredients, such as domestic wild shrimp and regional cheeses, add a welcome local note for Atlantans who want to learn more about the rich stock of food choices close to home.

Ten Speed Press (ENLARGE)

'Bon Appetit, Y'all' from Ten Speed Press; $32.50.

Chris Hunt/AJC (ENLARGE)

Some of Peter Pan's niche varieties of peanut butter are returning to stores.

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Willis will sign the book 7-9 p.m. May 2 at Cook's Warehouse, 549-I Amsterdam Ave. in Midtown; at 7 p.m. May 7 at Whole Foods Market, 5930 Roswell Road in Sandy Springs; and at several other Whole Foods and metro bookstores in May. For a listing, see www.virginiawillis.com.

Peter Pan varieties returning

More than a year after a salmonella outbreak shut down the Georgia factory that produced Peter Pan Peanut Butter, some of the brand's niche varieties are returning to stores. Yes, honey-roasted fans, that means your favorite is available again. Also back: whipped, low-fat and a Splenda-sweetened version. (Mainstays creamy and chunky returned last fall.)