Southern Cooking
Published on 15. October 2016
Book
Paperback/Softback
456 pages
978-0-8203-5054-7 (ISBN)
Description
No southern food enthusiast should be without this gathering of 1,300 flavorful recipes for such classic dishes as fried chicken, cornbread, pickled watermelon rinds, and sweet potato pie.
Southern Cooking had its origins in Henrietta Dull's immensely popular cooking column in the Atlanta Journal, whose readers faithfully clipped its recipes. The demand for reprints of perennial favorites or early, hard-to-find dishes prompted Mrs. Dull to compile them into her now-famous book. Not only does it include individual recipes, but it also suggests menus for various occasions and holidays. Her famous Georgia Christmas Dinner, for instance, consists of grapefruit, roast turkey, dry stuffing, dry rice, turkey gravy, candied sweet potatoes, buttered green peas, cranberry jelly, celery hearts, hot biscuits, sweet butter, syllabub, and cake.
Mrs. Dull was one of the most sought-after caterers in Atlanta even before she began her newspaper column. Her vast, practical knowledge of food and its preparation, and her embrace of new, but never gimmicky, innovations in cooking served her readers well. Upon Mrs. Dull's death in 1964 at the age of 100, the Atlanta Journal said that her book was "the standard by which regional cooks have been measured since 1928." Southern Cooking is the starting place for anyone in search of authentic dishes done in the traditional style.
Southern Cooking had its origins in Henrietta Dull's immensely popular cooking column in the Atlanta Journal, whose readers faithfully clipped its recipes. The demand for reprints of perennial favorites or early, hard-to-find dishes prompted Mrs. Dull to compile them into her now-famous book. Not only does it include individual recipes, but it also suggests menus for various occasions and holidays. Her famous Georgia Christmas Dinner, for instance, consists of grapefruit, roast turkey, dry stuffing, dry rice, turkey gravy, candied sweet potatoes, buttered green peas, cranberry jelly, celery hearts, hot biscuits, sweet butter, syllabub, and cake.
Mrs. Dull was one of the most sought-after caterers in Atlanta even before she began her newspaper column. Her vast, practical knowledge of food and its preparation, and her embrace of new, but never gimmicky, innovations in cooking served her readers well. Upon Mrs. Dull's death in 1964 at the age of 100, the Atlanta Journal said that her book was "the standard by which regional cooks have been measured since 1928." Southern Cooking is the starting place for anyone in search of authentic dishes done in the traditional style.
Reviews / Votes
Henrietta Stanley Dull's Southern Cooking, with recipes for cabbage gumbo and beef brain croquettes, tomato fez and log cabin salad, reveals a region on the brink of modernity. A new foreword by Damon Lee Fowler rewards curious cooks and students of Southern culture alike with glimpses into the interior life of a woman who was born before Appomattox and witnessed the dawn of the Civil Rights Movement. -- John T Edge * author of Fried Chicken: An American Story * Many Southerners will fondly remember Henrietta Dull's Southern Cooking as the other sacred book in their childhood homes. I've long thought it is one of the most important Southern cookbooks of the twentieth century. This new edition of Mrs. Dull's classic work should inspire a new generation of Southern cooks. -- Nathalie Dupree * author of New Southern Cooking * We should be grateful to the University Press of Georgia for making this classic of Southern cooking once again easily available. * Gravy * Her name has become synonymous with Southern Cooking. . . . On occasion, I am pleasantly surprised to open a package at work and find a new book directed to my attention. When it's a book that spans such a history, includes an index of mouth-watering recipes that have withstood the test of time and also recounts a little of the life of a woman who found herself as the family breadwinner, as well as the family breadmaker . . . well, that's an even better surprise. That's the case with Mrs. Dull's Southern Cooking. * Banks County News *More details
Language
English
Place of publication
Georgia
United States
Target group
Professional and scholarly
Product notice
Paperback (trade)
Illustrations
1 b&w photo, 35 figures
Dimensions
Height: 216 mm
Width: 142 mm
Thickness: 30 mm
Weight
524 gr
ISBN-13
978-0-8203-5054-7 (9780820350547)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Persons
S. R. DULL (1863-1964) was the longtime editor of the home economics page of the Atlanta Journal. Her achievements during her 100 years include organizing the first departments of home economics in Georgia schools and colleges, conducting cooking schools throughout the South, and promoting locally grown products throughout the country.