Southern Cooking
Southern Cooking by S. R. Dull, published by University of Georgia Press on October 15, 2016, is a comprehensive collection of 1,300 recipes that showcases classic Southern dishes. This edition, written in English and spanning 456 pages, draws from the author’s popular cooking column in the Atlanta Journal, where readers eagerly sought her flavorful recipes. The book not only features individual recipes but also offers menu suggestions for various occasions, making it a valuable resource for anyone interested in Southern cuisine.
Readers will discover a wide array of traditional recipes, including fried chicken, cornbread, and sweet potato pie, alongside innovative yet practical cooking techniques. The book emphasizes regional and ethnic cooking, particularly from the Southern States, and includes entertaining ideas for holidays and gatherings. With its rich culinary heritage, Southern Cooking serves as a foundational guide for those looking to explore authentic Southern flavors and cooking styles.
Official synopsis Publisher
No southern food enthusiast should be without this gathering of 1,300 flavorful recipes for such classic dishes as fried chicken, cornbread, pickled watermelon rinds, and sweet potato pie.
Southern Cooking had its origins in Henrietta Dull’s immensely popular cooking column in the Atlanta Journal, whose readers faithfully clipped its recipes. The demand for reprints of perennial favorites or early, hard-to-find dishes prompted Mrs. Dull to compile them into her now-famous book. Not only does it include individual recipes, but it also suggests menus for various occasions and holidays. Her famous Georgia Christmas Dinner, for instance, consists of grapefruit, roast turkey, dry stuffing, dry rice, turkey gravy, candied sweet potatoes, buttered green peas, cranberry jelly, celery hearts, hot biscuits, sweet butter, syllabub, and cake.
Mrs. Dull was one of the most sought-after caterers in Atlanta even before she began her newspaper column. Her vast, practical knowledge of food and its preparation, and her embrace of new, but never gimmicky, innovations in cooking served her readers well. Upon Mrs. Dull’s death in 1964 at the age of 100, the Atlanta Journal said that her book was “the standard by which regional cooks have been measured since 1928.” Southern Cooking is the starting place for anyone in search of authentic dishes done in the traditional style.
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