Franklin

The soul of Southern cooking / by Kathy Starr ; edited by Roberta Miller ; illustrated by Eugene Ham ; foreword by Vertamae Smart Grosvenor.

Author/Creator:
Starr, Kathy.
Publication:
Montgomery : NewSouth Books, [©2001].
Format/Description:
Book
192 pages : illustrations ; 23 cm
Subjects:
Cooking, American -- Southern style.
African American cooking.
African American cooking.
Cooking, American -- Southern style.
Place of Publication:
United States Alabama Montgomery.
Contents:
Winter. New Year's Day Dinner; Port preparations straight from the hog; Beef; Soups, stews, and such; Wild game
Spring. Easter dinner; Poultry; Fish and seafood; Eggs; Cheese; Sandwiches
Summer. Fourth of July picnic; Vegetables; Salads, salad dressings, and garnishes; Preserves, jellies, and relishes
Fall. Christmas dinner; Breads and rolls; Desserts; Kathy's favorite everyday dinners; Kathy's party specials; Kathy's home remedies.
Notes:
Originally published by University Press of Mississippi 1989.
Includes index.
Local notes:
Kislak Center Banks Collection copy presented to the Penn Libraries in 2018 by Joanna Banks.
Penn Provenance:
Banks, Joanna (donor) (Banks Collection copy)
Penn Chronology:
2001
1989
Contributor:
Miller, Roberta, editor.
Smart-Grosvenor, Vertamae, writer of foreword.
Joanna Banks Collection of African American Books (University of Pennsylvania)
Joanna Banks Collection of African American Cookbooks (University of Pennsylvania)
ISBN:
1588380521 :
9781588380524
OCLC:
48770012
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