Old-time Southern Cooking

Recapturing the traditional manner of cooking and eating in the South from the late 1800s until World War II, Strickland and Dunn have preserved more than 125 classics of the Southern dinner table. 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 told by the contributors.