Real South Cooking
by Patricia B. Mitchell

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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See also our:

• Good Food, Good Folks, Good Times: Just Being Southern
• Waking Up Down South: Southern Breakfast Traditions
• Delightful Dreams of Dixie Dinners: A Culinary and Sentimental Tour of the South
• Soul on Rice: African Influences on American Cooking
• Plantation Row Slave Cabin Cooking: The Roots of Soul Food
• Mammy: The Hand that Rocked the South
• Biscuits & Belles: Official Biscuit Manual and Guide to Southern Bellery
• Southern Hospitality & Delectable Dishes
• Butter 'em While They're Hot!
• Southern Born and BREAD
• Specialties from the Southern Garden: Nostalgic Vegetable Dishes
• Simply Scrumptious Southern Sweets
• Sweet 'n' Slow: Apple Butter, Cane Molasses, and Sorghum Syrup Recipes
• An Affair of the Heart: America's Romance with Louisiana Food
• Mountain Foodways: Flavors of Old Europe on the Southern Frontier
• Cooking for the Cause: Confederate Recipes, Documented Quotations, Commemorative Recipes
• Confederate Camp Cooking
• Confederate Home Cooking

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Copyright © 1997–2024 Patricia B. Mitchell.