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The Official City of Memphis Cookbook! 

The Memphis Cookbook, first published in 1952, has the distinction of being the second oldest community cookbook in continuous publication.

This dependable Junior League cookbook is included in the McIlhenny Hall of Fame.  Many of the 700 recipes are easy to prepare and have passed the test as favorites for southern families everywhere. 

Sample Recipe:
Crabmeat Bisque, page 225
1 can condensed pea soup
1 can condensed tomato soup
1-1/2 pints cream
1/2 pound crabmeat
3/4 cup chicken broth (optional)
1 wineglass sherry 

Heat soups.  When just under the boiling point, add cream, crabmeat and sherry.  Serves 4.