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. This is the Compact Edition (spineless booklet format) available at museum, historic site, and specialty bookseller venues.**
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Real South Cooking, by Patricia B. Mitchell, is a guide to cooking in the Old South, as practiced in the early and mid-twentieth century, and a little treasure chest of genuine, old-fashioned Southern recipes (no grits with pine nuts and salsa here!).
An entertaining text tells about the author's personal food history, i.e., stuff she ate as a child. The humorous anecdotes, both Patricia's and those of others, make this book fun to read. Such recipes as “Pan Fried Chicken,” “A Mess Ah Greens,” “Pittsylvania County Cracklin' Bread,” and “Black & Bess Chocolate Pie” will satisfy anyone wistfully longing for Southern food.
This Compact Edition of Real South Cooking can be purchased as a Kindle eBook Edition (Ad*).
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Copyright © 1997–2026 Henry H. Mitchell.