Rebecca Lang's Southern Entertaining for a New Generation
REBECCA LANG learned to cook from her mother and grandmother, both of whom are wonderful Southern cooks.  Her formal training in culinary arts was at Johnson & Wales University, and she has apprenticed with Nathalie Dupree, has been an assistant food editor and recipe developer for Oxmoor House, is a food columnist for four newspapers and a private cooking instructor and professional speaker. A graduate of the University of Georgia, she lives in Atlanta, Georgia.