The Art of Southern Cooking: A Collection of New, Traditional, and Old Family Recipes, First Edition, 1969

Southern Cooking

First Edition

[Women's History] [Cookbook] Warren, Mildred Evans. The Art of Southern Cooking: A Collection of New, Traditional, and Old Family Recipes. Garden City, New York: Double Day and Company, 1969. First edition. Illustrated with drawings by Rocco Negri. Bound in publisher’s mustard-yellow cloth with gilt lettering to spine, in original pictorial dust jacket. 274 pages. 8vo. Mildred Evans Warren, a Mississippi-born and Georgia raised woman, presents a carefully curated anthology of Southern cuisine through her American travels blending antebellum family recipes with modern mid-20th-century adaptations. Her work is notable for documenting culinary traditions rooted in the American South’s agrarian heritage while also reflecting the postwar evolution of home cooking, as processed goods, refrigeration, and changing lifestyles altered the way Southerners prepared their meals. Recipes are grouped by ingredient and course, ranging from “Old Fashioned Plantation Dishes” and “Company Suppers” to seafood, game, and desserts, including historical staples such as spoon bread, Hoppin’ John, and pecan pie. Warren’s prose is warm, conversational, and instructive, often including anecdotal notes on the dishes’ origins and family associations, helping to preserve the cultural history embedded in Southern foodways. Light wear to jacket, binding tight and pages clean. Overall very good condition. A desirable first edition of an important regional cookbook, valuable both for its recipes and for its preservation of Southern culinary heritage during a period of significant cultural change.

Item #22526

Price: $240.00