(Southern) Bill Neal. Bill Neal's Southern Cooking.

Illus. with drawings. Jacket. First Edition. Chapel Hill: Univ. of NC Press, [1985].

Bill Neal was a revered Southern food historian and chef, whose respect for the origins of Southern dishes shines through his work. He also put a modern twist on any traditional recipes. Grated sweet potato pone, grits croquettes, liver pudding, crayfish bisque, etc. Near fine; scarce.