Old-Time Southern Cooking
Arcadia Publishing, 1994.
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APA Citation, 7th Edition (style guide)
Laurie Strickland., & Laurie Strickland|AUTHOR. (1994). Old-Time Southern Cooking . Arcadia Publishing.Chicago / Turabian - Author Date Citation, 17th Edition (style guide)
Laurie Strickland and Laurie Strickland|AUTHOR. 1994. Old-Time Southern Cooking. Arcadia Publishing.Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)
Laurie Strickland and Laurie Strickland|AUTHOR. Old-Time Southern Cooking Arcadia Publishing, 1994.MLA Citation, 9th Edition (style guide)
Laurie Strickland, and Laurie Strickland|AUTHOR. Old-Time Southern Cooking Arcadia Publishing, 1994.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
|Grouped Work ID||b4c5bd19-9b86-2b8b-14a0-2388196a70b2-eng|
|Full title||old time southern cooking|
|Last Update||2023-05-10 21:00:37PM|
|Last Indexed||2023-05-27 07:35:26AM|
Hoopla Extract Information
stdClass Object ( [year] => 1994 [artist] => Laurie Strickland [fiction] => [coverImageUrl] => https://cover.hoopladigital.com/opr_9781455609932_270.jpeg [titleId] => 15653824 [isbn] => 9781455609932 [abridged] => [language] => ENGLISH [profanity] => [title] => Old-Time Southern Cooking [demo] => [segments] => Array ( ) [pages] => 114 [children] => [artists] => Array (  => stdClass Object ( [name] => Laurie Strickland [artistFormal] => Strickland, Laurie [relationship] => AUTHOR ) ) [genres] => Array (  => American - Southern States  => Cooking  => Regional & Ethnic ) [price] => 0.8 [id] => 15653824 [edited] => [kind] => EBOOK [active] => 1 [upc] => [synopsis] => In the days before food processors and microwave ovens, Southern cooking was not just a feast of flavors, it was a craft of artisans. Old-Time Southern Cooking by Laurie Strickland and Elizabeth Dunn attempts to recapture the traditional manner of cooking and eating in the South from the late 1800s until World War II. The authors have modernized these recipes in only one respect-by the mere fact that they have written them down. Many an original recipe has long since passed on with its creator, but Strickland and Dunn have preserved more than 125 classics of the Southern dinner table, mixed with stories and techniques as told by the contributors. Some of the expected arrivals include Grits, Fried Ham with Red-Eye Gravy, Corn Bread, Fried Green Tomatoes, and Chicken and Dumplings. But one might not expect to see Wild Muscadine Jelly, Poke Salad, and Sweet Tater Pone. Grouped into four categories-breakfast, weekdays, Sunday dinner, and special occasions-these are authentic recipes just as they were done generations ago in homes everywhere throughout the South. According to Bob Bowman, author of Plant Watermelons on My Grave and Let the Juice Ooze Down, this book is "an absolute delight" and "well worth lapping a lip over." [url] => https://www.hoopladigital.com/title/15653824 [pa] => [publisher] => Arcadia Publishing [purchaseModel] => INSTANT )