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About the Author
Henrietta Stanley Dull's Southern Cooking, with recipes for cabbage gumbo and beef brain croquettes, tomato fez and log cabin salad, reveals a region on the brink of modernity. A new foreword by Damon Lee Fowler rewards curious cooks and students of Southern culture alike with glimpses into the interior life of a woman who was born before Appomattox and witnessed the dawn of the Civil Rights Movement.--John T Edge "author of Fried Chicken: An American Story "
Many Southerners will fondly remember Henrietta Dull's Southern Cooking as the other sacred book in their childhood homes. I've long thought it is one of the most important Southern cookbooks of the twentieth century. This new edition of Mrs. Dull's classic work should inspire a new generation of Southern cooks.--Nathalie Dupree "author of New Southern Cooking "
We should be grateful to the University Press of Georgia for making this classic of Southern cooking once again easily available.--Gravy
Her name has become synonymous with Southern Cooking. . . . On occasion, I am pleasantly surprised to open a package at work and find a new book directed to my attention. When it's a book that spans such a history, includes an index of mouth-watering recipes that have withstood the test of time and also recounts a little of the life of a woman who found herself as the family breadwinner, as well as the family breadmaker . . . well, that's an even better surprise. That's the case with Mrs. Dull's Southern Cooking.--Banks County News