Overview

"This cookbook, with integrated brief essays, was a regional bestseller for the University Press of Mississippi when it was published in 1989. Republished now with a new introduction, the book collects a fine black cook’s recipes from a hard-scrabble heritage of surviving and enduring while rejoicing in the family ties that bind. The foods 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."

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9781588380524

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Reviews

There's more to Southern cooking than a lot of deep frying--there's soul. The Soul of Southern Cooking offers a from-the-heart explanation of what Southern cooking really is, followed by countless recipes for delicious dishes that are commonly known as soul food. Giving thorough and unique directions for soul food-style renditions of dishes such as macaroni and cheese, cheeseburgers, collard greens, and more, The Soul of Southern Cooking is a top pick for anyone who wants a cookbook with heart and for community library cookbook collections.-- The Midwest Book Review

There's more to southern cooking than a lot of deep frying-there's soul. The Soul of Southern Cooking offers a from-the-heart explanation of what southern cooking really is, followed by countless recipes for delicious dishes that are commonly known as soul food. Giving thorough and unique directions for soul food-style renditions of dishes such as Macaroni and Cheese, Cheeseburgers, Collard Greens, and more, The Soul of Southern Cooking is a top pick for anyone who wants a cookbook with heart and for community library cookbook collections. --The Midwest Book Review

Author Information

"KATHY STARR was born in the Mississippi Delta where her family has lived since the mid-1800s. After 17 years in nursing, she decided it was time to utilize her talent for cooking, a talent cultivated by her grandmother. She has, since 1981, owned and operated her own catering business. She culled this book of ""dash"" recipes from her grandmother and her own memories of Mississippi Delta cooking."

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