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Fascinating Foods from the Deep South : Favorite Recipes from the University Club of Tuscaloosa, Alabama,9780817356385

Fascinating Foods from the Deep South : Favorite Recipes from the University Club of Tuscaloosa, Alabama

by
ISBN13:

9780817356385

ISBN10:
081735638X
Format:
Paperback
Pub. Date:
9/28/2010
Publisher(s):
Univ of Alabama Pr
List Price: $12.95

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What version or edition is this?
This is the edition with a publication date of 9/28/2010.
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  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any CDs, lab manuals, study guides, etc.

Summary

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 1963 in characteristically straightforward style. When originally published, it sold through at least eight printings.

Author Biography

Alline P. Van Duzor came to Tuscaloosa 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.

Table of Contents

Frontispiecep. ii
Guide to Portions and Brand Name Foodsp. vii
Forewordp. ix
Beveragesp. 1
Breadsp. 5
Baking Powderp. 7
Yeastp. 11
Miscellaneousp. 13
Cakes and Cake Frostingsp. 15
Cakesp. 17
Cake Frostings and Fillingsp. 20
Cheese Dishesp. 23
Cookiesp. 27
Desserts (See also section entitled "Pies & Tarts")p. 33
Chocolatep. 35
Non-Chocolatep. 37
Eggsp. 45
Meat Cookeryp. 49
Pies and Tartsp. 57
Pastries and Shellsp. 59
Piesp. 59
Chiffon Piesp. 62
Tartsp. 64
Poultryp. 67
Salads and Salad Dressingsp. 75
Saladsp. 77
Salad Dressingsp. 82
Saucesp. 83
For Dessertsp. 85
For Meat and Vegetablesp. 86
Seafoodsp. 89
Soupsp. 95
Vegetablesp. 99
Miscellaneousp. 109
New Recipesp. 113
Appendix: Presidents of the University Clubp. 119
Indexp. 121
Table of Contents provided by Ingram. All Rights Reserved.


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