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Henrietta Stanley Dull (December 7, 1863 – January 29, 1964) was an American cook and food writer. She was a respected authority on the cuisine of the Southern United States, and her 1928 book Southern Cooking is regarded as a definitive work on the subject. [1] In 2013 she was inducted into the Georgia Women of Achievement Hall of Fame. [2]
Cooking Light is an American monthly food and lifestyle magazine founded in 1987. Cover price is $12.99 an issue. Cooking Light, published by Dotdash Meredith, currently publishes 4 times annually. The magazine itself merged with Eating Well in 2018, but publishes separate special issues.
1981 Southern Living Annual Recipes Cookbook. ... For these, a rather distinctive type of party food is called for—a light, refreshing punch, pretty finger sandwiches, dainty mints, and tiny ...
Oxmoor House was founded in 1979 when it began publishing Southern Living's Southern Living Annual Recipes. It published books relating to cooking, crafts, holidays, home improvement, and gardening. [1] The company also operated the Sunset Books division for Southern Progress's Sunset magazine. The company maintaind its offices at Southern ...
“If a recipe for chocolate cake calls for water, use strong coffee instead.” “Let ingredients like eggs, butter, and milk, etc., come to room temperature before starting.” “Don’t ...
The Gift of Southern Cooking: Recipes and Revelations from Two Great American Cook. Knopf, 2003. ISBN 0-375-40035-4. Neal, Bill. Bill Neal's Southern Cooking. University of North Carolina Press, 1989. ISBN 0-8078-4255-9. Neal, Bill. Biscuits, Spoonbread, and Sweet Potato Pie. University of North Carolina Press, 2003. ISBN 0-8078-5474-3. Neal, Bill.
Soul food is the ethnic cuisine of African Americans. [1] [2] Originating in the American South from the cuisines of enslaved Africans transported from Africa through the Atlantic slave trade, soul food is closely associated with the cuisine of the Southern United States. [3]
Lowcountry cuisine is the cooking traditionally associated with the South Carolina Lowcountry and the Georgia coast. While it shares features with Southern cooking, its geography, economics, demographics, and culture pushed its culinary identity in a different direction from regions above the Fall Line.