502 pp., 6 x 9
Paperback ISBN: 978-0-8078-4078-8
Published: October 1980
eBook ISBN: 978-0-8078-6715-0
Published: November 2000
Buy this Book
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.
For more information about Marion Brown, visit the Author Page.
"The very first cookbook I bought for myself--with my very own money. Today I have thousands of cookbooks in my library, but Marion Brown's Southern Cook Book is the first one I pick up whenever I need to research a particular Southern recipe or whenever I just want a good read."--Jean Anderson, coauthor of The Doubleday Cookbook
"Brown shows in her selection from over 30,000 recipes the happy mixture of English, Continental and Mexican cooking with true South richness and downright goodness that makes for famous food."--New York Times Book Review
"Famous southern names and restaurants are here. . . . A regional cookbook with an appeal to all who love good--and rich--food."--Library Journal
"This book will continue to delight readers who favor southern hospitality."--Christian Science Monitor