Dishes and Beverages of the Old South
by Martha Mcculloch-Williams
contributions by John Egerton
University of Tennessee Press, 1988
Paper: 978-1-62190-300-0 | Cloth: 978-0-87049-580-9
Library of Congress Classification TX715.M474315 1988
Dewey Decimal Classification 641.5973

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ABOUT THIS BOOK
Until its reissue in 1988 with the help of renowned southern culture scholar John Egerton, Dishes and Beverages of the Old South lingered as a rare text on southern foodways. Now, in its third edition, and with a new foreword by Sheri Castle, this pathfinding cookbook—one of the first to be written in a narrative style—is available to a new generation of southern foodies and amateur chefs. McCulloch-Williams not only provides recipes for the modern cook, but she expounds upon the importance of quality ingredients, muses on memories brought back by a good meal, and deftly recognizes that comfort goes hand in hand with southern eats. Castle navigates the third edition of Dishes and Beverages of the Old South with a clear vision of McCulloch-Williams and her southern opus, and readers and cooks alike will be invigorated by the republication of this classic work.



SHERI CASTLE is a food writer and author of three cookbooks on southern food, including The Southern Living Community Cookbook, which was a finalist for the IACP Cookbook Award.


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