A guide to cooking in the Old South, as practiced in the early and mid-twentieth century. Published 1997. 34 traditional recipes for familiar Southern country specialties, 36 pages, 36 research notes. 5.5 x 8.5 inches. Soft cover, saddle-stitched. ISBN-10: 0-925117-85-4. ISBN-13: 978-0-925117-85-4.
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