Fascinating Foods from the Deep South
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A01=Alline Van Duzor
A23=Camille Elebash
Age Group_Uncategorized
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alabama
american south
Author_Alline Van Duzor
automatic-update
capstone
Category1=Non-Fiction
Category=WBN
cooking
COP=United States
cuisine
Delivery_Delivery within 10-20 working days
entertaining
eq_bestseller
eq_food-drink
eq_isMigrated=0
eq_isMigrated=2
eq_nobargain
eq_non-fiction
fine dining
food
hospitality
Language_English
PA=Available
Price_€10 to €20
PS=Active
recipes
resorts
roll tide
softlaunch
southern culture
southern food
southern heritage
southern history
university of alabama
Product details
- ISBN 9780817356385
- Weight: 200g
- Dimensions: 137 x 210mm
- Publication Date: 10 Sep 2010
- Publisher: The University of Alabama Press
- Publication City/Country: US
- Product Form: Paperback
- Language: English
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In the University Club's early years, the major force behind the gracious dining at that elegant antebellum house was Alline P. Van Duzor, who presided over the club with a will as strong as the cast-iron skillets that hung in her kitchen. Her tempting cuisine attracted many loyal diners to the club who invariably asked for the recipes. This cookbook was the result, written by Van Duzor in 1961 in characteristically straightforward style, and when originally published, it sold through at least eight printings. The more than 250 mouth-watering recipes from the Old South contained in the now-classic cookbook are written with easy-tofollow instructions, using common fresh and store-bought ingredients. This new edition has been augmented by a guide to portions and food brand names, an index to the recipes, and an appendix of past presidents of the University Club Board. Cookbook collectors, local history buffs, the university community, and happy cooks everywhere will welcome this reissue of a popular cookbook that preserves easy recipes from the Old South! NOTE: Mrs. Van Duzor often left out ingredients in recipes. She felt that the reader should make each recipe their own. 'Altogether, there is a quaintness about the recipes in this volume that made it almost entertaining reading, and there were several recipes that really called out to be tried, especially Chicken Livers with Pineapple and Almonds.' - Bookmark with Don Noble, Alabama Public Radio
Alline P. Van Duzor came from Atlanta in 1946 to manage the new University Club at The University of Alabama. Camille Maxwell Elebash, a native Tuscaloosan, is Professor Emerita of the College of Communication at The University of Alabama and a former board member of the University Club, where she continues to enjoy her meals.
