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The Soul of Southern Cooking NewSouth Books This cookbook, with integrated brief essays, was a regional bestseller for the University Press of Mississippi when it was first published in 1989. Republished in 2001 with a new introduction, the book collects a fine cook’s recipes from a hard-scrabble heritage of surviving and enduring while rejoicing in the family ties that bind. The food that Kathy Starr describes rises from the common experiences of Deep South blacks, who established a distinctive style of cooking, often with make-do ingredients. Its "soul," the author confides, comes from the art of simmering. Its heritage is preserved here in a collection that captures the essence of black foodways in the American South.
Reviews “The Soul Of Southern Cooking is a wonderful combination of recipes and stories that evoke a time when black families had to make-do in the midst of hard times, yet were able to develop and enjoy a variety of delicious meals with a culinary tradition popularly referred to as ‘soul food.’ From Homemade Hog Head Souse, Neckbone and Macaroni Stew, Delta Fried Catfish, and Sunday's Fried Corn to Boiled Chicken Feet and Legs, Stovetop Roast Beef, Celery Seed Dressing, Ten-Minute Oven Pecan Brittle, and Mrs. Hunter's Southern Tea Cakes, The Soul Of Southern Cooking fully lives up to its title and will prove a welcome and unique addition to the family cookbook collection.” “Reminds me of my childhood in Mississippi . . . an excellent contribution to the history of black foodways and culture.”
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