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Southern Cooking Hardcover


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Product Details

  • Hardcover: 456 pages
  • Publisher: University of Georgia Press (September 15, 2006)
  • Language: English
  • ISBN-10: 0820328537
  • ISBN-13: 978-0820328539
  • Product Dimensions: 8.8 x 5.9 x 1.2 inches
  • Shipping Weight: 1.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Best Sellers Rank: #539,115 in Books (See Top 100 in Books)

Editorial Reviews

Review

"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

About the Author

Mrs. 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.

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Customer Reviews

4.5 out of 5 stars
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I know the food/recipes is the real deal!
K. Yamamoto
I highly recommend it for anyone interested in american cooking history.
Catgirl
The book and each chapter start with some general information.
John Matlock

Most Helpful Customer Reviews

13 of 13 people found the following review helpful By David Foe on March 16, 2007
Format: Hardcover Verified Purchase
I first ran across a copy of this cookbook 25 years ago in a used book store. This new, reprint edition is even nicer than the original, with a great new cover, high-quality binding and paper, etc. First rate.

But the main appeal to "Southern Cooking" are the timeless recipes by the famous Mrs. Dull. It is truly a slice of Americana. I've tried many of these recipes, and though they are old-fashioned, they still taste great. I can especially recommend "Mother Dull's Tea Cakes," the gingerbread recipe, and many of the cakes.

The writing style is a little loose and it helps to have some knowledge of cooking, but as the notes explain, if you read the section introductions Mrs. Dull gives good instructions. In fact, I think her instructions are cake baking are about the most helpful I have ever had.

Her personality shines through on every page.

This is a classic book at a great price, and it's great to have the 1941 edition back in print. They did a great job. You'll want to buy several copies to give as gifts.
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9 of 9 people found the following review helpful By John Matlock on April 3, 2007
Format: Hardcover
The Atlanta Journal called this book, 'The standard by which regional cooks have been measured since 1928.'

This book was first published in 1928, and then had a major upgrade in 1941. It has been in almost continuous printings since then with probably 200,000 copies having been printed.

In style it's not done like today's cookbooks. The book and each chapter start with some general information. Read it. After she tells you once, she presumes that you know what she says and doesn't repeat it. After that come the recipies, 1,300 of them. Each recipie has been tested, but they tend to be rather terse, enough to give you the information you need, but not a lot of chit chat. Just recipies. Likewise no pretty pictures, just recipies, thirteen hundred of them. 1300 Southern recipies -- Where else would you get instruction on how to butcher, dress and bake an opossum.
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4 of 4 people found the following review helpful By Ace VINE VOICE on March 27, 2007
Format: Hardcover Verified Purchase
I grew up with my Nonna Lucia's wonderful Italian cooking (ingredients FRESH from Arthur Avenue) but the mouth-watering down-home recipes in Mrs. Dull's book (NOT dull at all!) make me wanna stay home and cook em/eat em all!
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3 of 3 people found the following review helpful By gabulldog66 on November 24, 2010
Format: Hardcover Verified Purchase
This is the second copy of this book I have owned. My mother passed down her copy (2nd printing in 1941) to me. I used it for a few years and it is getting pretty worn. I was pleased to see another printing available from Amazon. This is more than a cookbook. To give you an idea, it's "Dedicated to My Friends, the Women of Atlanta, of Georgia and the South. It is a return to the deep South of the 1920's, with a good understanding of what it took to run a home back then. No appliances to speak of, but plenty of how to set up a kitchen, rules for table setting and serving, "Good Kitchen Stunts" (which are tips), and of course household hints. Don't buy it just for the recipes. It is a really good read as well.
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