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Southern Cooking

by Mrs. S. R. Dull

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883227,833 (5)None
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.… (more)

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Having grown up in Georgia, this book (my copy of which belonged to my great-grandmother) provides so many tastes of my childhood. The ultimate fried chicken recipe that I rememebr eating at various places as a child is here. It is also interesting reading to learn about how much our eating habits have changed over the years. ( )
  briantomlin | Jan 11, 2010 |
2nd ed. Great illustrations African American art. 1st ed. pub 1928 see entry. ( )
  kitchengardenbooks | May 3, 2009 |
Food editor Atlanta Constitution, consultant to Atlanta Gas Co.and caterer. Classic of the south. ~1300 recipes. Born 1863, d. 1964. Damon Lee Fowler describes 'Hennie' Dull as 20th century Mary Randolph, Lettice Bryan, & Annabella Hill.'
Reprinted in 1941, smaller sized, illustrated. ( )
  kitchengardenbooks | Mar 15, 2007 |
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Author nameRoleType of authorWork?Status
Mrs. S. R. Dullprimary authorall editionscalculated
Wakefield, LucinaIllustratorsecondary authorsome editionsconfirmed
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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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