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$24.99


by Henrietta Dull
originally published in 1928
reprinted in 1989 by
Cherokee Publishing Company
hardback; 350 pages


Any discussion of Georgia cookbooks begins with Henrietta Stanley Dull’s regional masterwork. An able cook who became the family wage earner when her husband’s health failed, Dull catered and demonstrated gas stoves for Atlanta Gas Light Company before being named the editor of the home economics page for the Atlanta Journal’s Sunday magazine in 1920. She wrote a weekly column called “Mrs. Dull’s Cooking Lessons” that ran for a quarter century. A first edition of Southern Cooking was published locally in 1928. Nearly a century later, 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.

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Southern Cooking
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