Marion Brown's Southern Cookbook [Hardcover]

Marion Brown (Author)

Book Description

Publication Date: June 1968

A classic that has been in existence for fifty years, and recently updated, with over 1,000 recipes from famous Southern households, hotels, plantations, and restaurants, including everything from hors d'oeuvres, salads, breads and biscuits, to famous Southern desserts, and special food gifts.

--This text refers to an out of print or unavailable edition of this title.

Editorial Reviews

Review

A regional cookbook with an appeal to all who love good—and rich—food.

Library Journal

This book will continue to delight readers who favor southern hospitality.

Christian Science Monitor --This text refers to the Paperback edition.

From the Inside Flap

A classic that has been in existence for fifty years, and recently updated, with over 1,000 recipes from famous Southern households, hotels, plantations, and restaurants, including everything from hors d'oeuvres, salads, breads and biscuits, to famous Southern desserts, and special food gifts. --This text refers to an out of print or unavailable edition of this title.

Product Details

• Hardcover: 500 pages
• Publisher: University of North Carolina Press; Revised edition (June 1968)
• Language: English
• ISBN-10: 0807810657
• ISBN-13: 978-0807810651
• Product Dimensions: 9.3 x 6.3 x 1.6 inches
• Shipping Weight: 2.2 pounds
• Average Customer Review: 3.8 out of 5 stars  See all reviews (4 customer reviews)
• Amazon Best Sellers Rank: #3,176,831 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

16 of 16 people found the following review helpful:

3.0 out of 5 stars New is not always better, with Southern Cooking., January 8, 2007

By 

I. Seligman - See all my reviews

This review is from: Marion Brown's Southern Cook Book (Hardcover)

I glanced through a copy of this 2001 newest edition, and felt the book lacked the "heart" of my old 1951 paperback edition of The Southern Cook Book by Marion Brown. I went home, flipped through the yellowed pages of my friendly old paperback, and fell in love with it again!

The 1951 version is one of THE classic books of Southern Cooking, and at 57 years old, is still alive with Marion's voice and the spirit of her quest to gather up many old recipes before they were lost.

There is a place for the new edition, with recipes using items not cooked from scratch, and it records how "fast"er foods are used by some cooks today for a newer taste. I can buy a Rachael Ray book, or google recipes by cooks not even born in 1950, 1960, or 1970 and learn some of these trendier New Southern recipes with ingredients such as ginger, foie gras, shaved truffles, all nicely stacked up. Thanks, but I'll pass on most of these dishes, just the same.

If you are serious about Southern Cooking, get the 1951 copyrighted version of The Southern Cook Book, Edna Lewis's 3 books, and try some of the newer Southern cooking styles as well, with Ronni Lundy, Camille Glenn, Frank Stitt's Southern Table, John Martin's books, many fine New Orleans cookbooks, and experience all that is "Southern Cooking", from cooks and writers from Louisiana, Alabama, Florida, Georgia, the Carolinas, and up through Virginia, Tennessee and Kentucky.

Better yet, taste today's cooking as a yardstick of comparison at the vanishing "Mom and Pop" tiny restaurants (for "meat and three"'s) and sample regional variations (Vinegar, tomato, mustard bases etc) at numerous BBQ throughout the South.

Try Charleston's Justines and the shrimp and grits at Middleton Plantation, sample the more upscale restaurants as well, such as Charleston Grille and McCready's in Charleston. Try BBQ at Sgt. White's Diner , and surprisingly tasty food at Gilligan's, both in Beaufort, SC. You MUST go to Mrs. Wilkes Boarding House in Savannah to try 35 different try Southern dishes at one setting, and pass on by the less authentic steam table foods at Lady and Sons, despite lovely Paula's humor and accent!

DO visit the Beautiful monuments and stunning trees of Bonaventure cemetery just outside Savannah, and toast all those who cooked, laughed and loved before us.

7 of 7 people found the following review helpful:

3.0 out of 5 stars Newer Is Not Better, August 3, 2006

By 

D. Petty (Atlanta, GA USA) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: Marion Brown's Southern Cook Book (Paperback)

I acquired my first copy (paperback) of this cookbook and have drug it halfway around the world and back several times. I have used it (loved it) almost to death: its old, yellowing pages are loose and falling out. I decided to get a new copy. Fortunately I did not throw out the old copy as I find, just at first check, that two of my most favorite recipes are not included in this latest printing. Example #1: I use/used the "Dora & Jim's Hushpuppies" which uses onion & most importantly makes a quantity for about 8-10 people. The recipe that was kept for hushpuppies is one that does not include onion and it makes a quantity for about 50 people!!! How often does anyone make hushpuppies for 50 people?! Example #2: I'm Southern born and every pecan pie made in my family has always used Karo or similiar 'cane syrup'; so I always used a variation of two recipes in the old cookbook: Mrs. Clarks Karo Pies, and Utterly Deadly Southern Pecan Pie. Both are missing from the new printing, and what's left may well make a good pie. But it's not the recipes I liked best; and it doesn't use Karo syrup...it uses brown sugar....sounds almost Yankee to me!

1 of 1 people found the following review helpful:

4.0 out of 5 stars My First Cookbook, in 1971, September 18, 2009

By 

DOC (IOWA) - See all my reviews

This review is from: Marion Brown's Southern Cook Book (Hardcover)

My father, who is now 93 and was an excellent cook in his day, gave me a hard bound edition of Marion Browns Southern Cookbook in 1971 while I was in college in Stateboro, GA. It was my first cookbook, and I have used it extensively during the past 38 years. While the new version is ok, I'll stick with my classic edition.