Until its reissue in 1988 with the help of renowned southern culture scholar John Egerton, Dishes and Beverages of the Old South lingered as a rare text on southern foodways. Now, in its third edition, and with a new foreword by Sheri Castle, this pathfinding cookbook--one of the first to be written in a narrative style--is available to a new generation of southern foodies and amateur chefs. McCulloch-Williams not only provides recipes for the modern cook, but she expounds upon the importance of quality ingredients, muses ...
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Until its reissue in 1988 with the help of renowned southern culture scholar John Egerton, Dishes and Beverages of the Old South lingered as a rare text on southern foodways. Now, in its third edition, and with a new foreword by Sheri Castle, this pathfinding cookbook--one of the first to be written in a narrative style--is available to a new generation of southern foodies and amateur chefs. McCulloch-Williams not only provides recipes for the modern cook, but she expounds upon the importance of quality ingredients, muses on memories brought back by a good meal, and deftly recognizes that comfort goes hand in hand with southern eats. Castle navigates the third edition of Dishes and Beverages of the Old South with a clear vision of McCulloch-Williams and her southern opus, and readers and cooks alike will be invigorated by the republication of this classic work.
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Seller's Description:
Very Good. 1988. Facsimile. hardcover. Cloth, dj. Octavo. xxxiii & 318 pp. Facsimile reprint of the 1913 edition. Slight shelf wear to dust jacket. Very Good. (Subject: Cookbooks & Crafts).
