New Southern cooking
By: Nathalie Dupree.
Publisher: University of Georgia Press
Published: 2004
Place of publication: Athens, GA
Language: eng
Number of pages: 143
Subjects: Cookery, American -- Southern style; Cookery
Notes: Reprint. Originally published: New York : Alfred A. Knopf, 1986.

Includes bibliographical references (p.[323]-326) and index.
Table of contents: title: Starters and brunches; title: Soups, stews, and salads; title: Side dishes and vegetables; title: Seafood and game; title: Chicken and other poultry; title: Menus; title: Meats; title: Breads and biscuits; title: Sweets and pastry; title: Sauces, conserves and condiments.