With sales of more than one-half million copies since its original publication in 1951,
Marion Brown’s Southern Cook Book is one of the most popular regional cookbooks available. Here are nearly 1, 000 recipes from the South’s finest kitchens–treasured old recipes from southern households, favorite dishes from hotels and restaurants with a tradition of Southern cuisine, and newer recipes that take advantage of prepared products.
This edition incorporates many new recipes sent to Mrs. Brown by enthusiastic users of the first edition.
Marion Brown’s Southern Cook Book retains its true Southern flavor, but it illustrates the increasing cosmopolitanism of the Southern palate. It also takes heed of the fact that today’s cook is constantly on the go and needs many simple, easy-to-prepare dishes, and that prepared mixes and packaged and processed foods are an important part of today’s preparation of meals. And the recipes themselves have been reorganized and presented in a way that makes them easier to follow for the inexperienced cook.
Marion Brown’s Southern Cook Book makes the charm and good company of the best Southern cookery available to everyone.
About the author
Marion Brown (1903-1995) was author of the classic Marion Brown’s Southern Cook Book (1951, 1968), one of the country’s earliest regional cookbooks.
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