This book is my proudest achievement so far, and I just have to tell y'all why I am so excited about it. It's a book of classic dishes, dedicated to a whole new generation of cooks--for every bride, graduate, and anyone who has a love of a great Southern meal. Read more...
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Southern Living Magazine
This book is my proudest achievement so far, and I just have to tell y'all why I am so excited about it. It's a book of classic dishes, dedicated to a whole new generation of cooks--for every bride, graduate, and anyone who has a love of a great Southern meal. My family is growing and expanding all the time. We're blessed with marriages and grandbabies, and so sharing these recipes for honest, down-home dishes feels like passing a generation's worth of stovetop secrets on to my family, and yours.
I've been cooking and eating Southern food my whole life, and I can tell you that every meal you make from this book will be a mouthful of our one-of-akind spirit and traditions. These recipes showcase the diversity and ingenuity of Southern cuisine, from Cajun to Low-Country and beyond, highlighting the deep cultural richness of our gumbos and collards, our barbecues and pies. You may remember a few beloved classics from The Lady & Sons, but nearly all of these recipes are brand-new--and I think you'll find that they are all mouthwateringly delicious. It is, without a doubt, a true Southern cooking bible.
I sincerely hope that this book will take its place in your kitchen for many years to come, as I know it will in mine. Here's to happy cooking--and the best part, happy eating, y'all
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2011-08-01
- Reviewer: Staff
While there are many excellent volumes devoted to Southern cookery, there seems to be no limit to our fascination with down-home eats—and thus, no limit to the market for chicken-fried anything. This omnibus is celebrity Deen's answer to The Joy of Cooking, covering the wide swath of regional favorites from Creole jambalaya to Memphis dry-rub ribs, from Charleston shrimp and grits to the grilled turkey sandwich known as the Kentucky Hot Brown. Written, with Clark, in her trademark colloqu-y'all style with plenty of personal anecdotes and helpful tips, Deen's recipes are approachable and unintimidating. Simplified illustrations throughout demonstrate techniques such as dropping cookies onto a baking sheet, arranging coals on a grill and scoring a ham. Sprinkled in and among the definitive, reliable classics like chicken-fried steaks with cream gravy, and burgoo are some contemporary updates like baked brie with fig jam, praline french toast casserole, and a tortilla-crusted tilapia. Then there are Deen's extra-homey signature specialties like cheeseburger meatloaf with cream of mushroom sauce; maple bacon and hominy; and butterscotch pretzel pie. Although it's not quite as comprehensive as it could be, this is certainly an honorable addition to the field. Photos. (Oct.)