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Book Club

hugh-acheson-cookbooks-200.jpgGeorgia chef Hugh Acheson takes a look at two very similar recipes in two Southern community cookbooks, one from 1961 and one from 1971, in order to figure out when "shortcuts overtake the Southern dinner plate." His findings: "In a decade, the Southern regional recipe audience still knows how to butcher a bird but is now beholden to dehydrated soup mixes." [Epi-Log]