Culinary Roots: Food from the Soul of a People PUB201905 Southern Cooking had its origins

Southern Cooking had its origins in Henrietta Dull's immensely popular cooking column in the Atlanta Journal

where miles of boudin have been produced since 1891

an expression her grandmother used to describe a simple meal

with nine locations throughout the South

NEW YORK TIMES BESTSELLER - From the New York Times food editor and former restaurant critic comes a cookbook to help us rediscover the art of Sunday supper and the joy of gathering with friends and family

Culinary Roots: Food from the Soul of a People PUB201905 Southern Cooking had its originsAuthor: Brenda L. Jackson Soul food dressed to the nines that best describes the recipes in this collection. Flavored with stories that raised families from generation to another. The recipes are delightful twists to the favorite dishes of an Ohio born and Florida raised cook Brenda L. Jackson. Down home meets elegant.