Pat and Gina Neely are known for a few things, among them: food and family. In their third cookbook, the best-selling Neely couple returns to their down home roots with classic Southern recipes passed down through generations. Read more...
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The third cookbook from Food Network superstars Pat and Gina Neely brings us back to the basics of good ol' southern family cooking.
Pat and Gina Neely are known for a few things, among them: food and family. In their third cookbook, the best-selling Neely couple returns to their down home roots with classic Southern recipes passed down through generations. Through recipes framed by childhood memories, we're drawn into the kitchens of their mothers and grandmothers and back to a time when produce came from the backyard garden and catfish was caught on afternoon fishing trips with Grandpa. In their signature style, Pat and Gina have taken the recipes they were raised on and updated them to make them more approachable for today's readers. They share 105 recipes, including Small Batch Strawberry Jam (best when eaten with Mama Daisy's Buttermilk and Cream Biscuits), Bourbon French Toast, Crunchy Fried Okra, Grilled Succotash, Skillet Roasted Chicken, and Mama Rena's Brunswick Stew.
- ISBN-13: 9780307961334
- ISBN-10: 0307961338
- Publisher: American Book Company
- Publish Date: June 2017
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2014-04-07
- Reviewer: Staff
The Neelys (The Neelys’ Celebration Cookbook), stars of the Food Network’s Down Home with the Neelys, set their sights on Southern comfort food in what proves to be a lackluster collection full of updated but nevertheless tired dishes. Among rehashes of pickled peppers, fried okra, grits, and cornbread, there are a few creative entries such as a breakfast pot pie made with bacon, potatoes, eggs, and cheese and topped with puff pastry, and adult-worthy homemade fish sticks. Their 100 recipes span jams and bread through appetizers and side dishes to casseroles and cocktails. Memories of significant childhood moments in Mama Rena’s kitchen, with Daddy Milton and the pig roast, and hanging out in the kitchen with Mama Callie reinforce the important role food has played throughout their lives. Roasted fingerling potatoes with fresh herbs, grilled sausage and pepper sandwiches, and chicken pot pie are some of the staples they include. Desserts such as lemon meringue pie and summer fruit cobbler and cocktails including green tomato sangria round out their offerings. The multitude of Neely fans will enjoy the authors’ personal touches, especially the glimpses into their childhood memories, but fans of Southern cooking will have to work to find much that’s new here. (Apr.)