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In the days before food processors and microwave ovens, Southern cooking was not just a feast of flavors, it was a craft of artisans. Old-Time Southern Cooking by Laurie Strickland and Elizabeth Dunn attempts to recapture the traditional manner of cooking and eating in the South from the late 1800s until World War II. The authors have modernized these recipes in only one respect-by the mere fact that they have written them down. Many an original recipe has long since passed on with its creator, but Strickland and Dunn have ...

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