Old-Time Southern Cooking Book

In the days before food processors and microwave ovens, Southern cooking was not just a feast of flavors, it was a craft of artisans. Old-Time Southern Cookingattempts to recapture the traditional manner of cooking and eating in the south from the late 1800s until World War II. The authors have modernized these recipes in only one respect- by the mere fact that they have written them down. Many originals of the trade have long since passed on with their creators, but Strickland and Dunn have preserved more than 125 classics of the southern dinner table.

Some of the expected arrivals include grits, fried ham and red-eye gravy, corn bread, fried green tomatoes, and chicken and dumplings. Grouped into four categories- breakfast, weekdays, Sunday dinner, and special occasions- these are authentic recipes just as they were done generations ago in homes everywhere throughout the South mixed with stories and techniques as told by the contributors.