978-1-58838-052-4
1-58838-052-1
$17.95 paperback
7" x 9"
179 pages
index, black-and-white illustrations
NewSouth Books
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This cookbook, with integrated brief
essays, was a regional bestseller for the University Press of
Mississippi when it was first published in 1989. Republished now 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 rise 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.
about the author
Kathy Starr is a nurse and caterer. She learned several of the
recipes featured in The Soul of Southern Cooking from her
grandmother, Frances Fleming Hunter, owner of the legendary cafe Fair
Deal in Hollandale, Mississippi.
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