Description:
This book introduces the modern cook to a wonderful piece of America's culinary heritage. The book's 408 recipes cover everything from preserves and relishes to chutneys, fruit butters, pickled meats, sauces, and even candied flowers for decorating desserts. Damon Fowler's new foreword expands and updates Brown's notes on preserving methods, equipment, and safety.
Brief description: 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.