5 comments about Cross Creek Cookery.

1. It is evident from her cookbook that Marjorie tasted of nearly everything and learned to make delicious dishes out of some very odd things: Poke Weed (on toast), Pot Roast of Bear, Smother-Fried Squirrel, Gopher Stew, Coot Surprise, Jugged Rabbit, a host of Pilaus, and an infamous blackbird pie. Of course this book is not simply a culinary freak-show. There are dozens of recipes for desserts, seafood, meats-found-at-the-A&P, jams, and soups, featuring ingredients of which we are all familiar and unafraid. She was proud to share them and claimed each recipe was nothing short of first-rate. Included among these is her piece de resistance, Crab A La Newburg, and the best Strawberry Shortcake ever. Accompanied by anecdotes of Florida rural living in the 1930s and 1940s, this book is a delight and an excursion from a mundane kitchen



2. As the other reviewer has mentioned, this is a collection of recipes, filled with anecdotes of central Florida life in the 1930s and 1940s. The recipes are fantastic and one wants to try all of them (although it may be difficult to prepare alligator-tail steak). And, what a pleasure it is to read a cookbook written by an accomplished author. You just keep picking it up.



3. I've been a fan of Rawlings since I first read her as a teenager. Reading her biography many years ago, I learned of her pride in her cooking. I didn't even know she'd issued a cookbook until I came across this edition!

   Upon reading the book I was immediately reminded of the "Alice B. Toklas" cookbook. The structure and literary emphasis are much the same. Thus, for the same reason, it's a joy to read even if one doesn't cook!

   However, like "Toklas", the recipes are also a treasure. Many of the recipes contain ingredients too exotic for the average cook, but many more are easily prepared. This can also be a pleasurable and valuable resource for those, like me, who enjoy reading and preparing recipes from old cookbooks. Our eating styles have changed enormously in the nearly sixty years since Rawlings wrote this book.

   If you are a fan of Rawlings, buy the book whether you ever plan to cook any of its recipes. Its reasonable cost is a further bonus!




4. A big fan of MKR, I stumbled over this little book at a booksale several years ago----it's paperback and coming apart from use, and the pure pleasure of reading Ms. Rawlings' commentary and recollections of living at Cross Creek. Her biscuit and hoe-cake recipes are worth the price, as they evoked memories of my grandmothers kitchen where it wasn't a meal without fresh, hot bread.
   Highly recommended---even if you're not a cook!



5. A great read... both for the recipes and for a large dose of Marjorie Rawlings' folksy humor. Loved it from cover to cover.

2 comments about Cornbread Nation 4: The Best of Southern Food Writing (Cornbread Nation: Best of Southern Food Writing).

1. The Southern Foodways Alliance was founded to celebrate, teach, preserve, and promote the food cultures of the American South. Cornbread Nation 4: The Best of Southern Food Writing is a collection of stories, poems, and essays about the foodways of the mountain South. It is one of a continuing series which includes Cornbread Nation 1: The Best of Southern Food Writing, Cornbread Nation 2: The United States of Barbecue, and Cornbread Nation 3: Foods of the Mountain South. Don't set your calendar by their appearance (four have appeared in six years), but each edition will whet you appetite and your sense of adventure.
   
   The editors have taken these offerings from symposiums held by the Southern Foodways Alliance and newspapers, magazines, journals, and books. Like its predecessors, the book is something of a homemade quilt, with contents of varying levels of content.
   
   The opening essay is from the wonderful Edna Lewis and sets a very high standard. She writes of her love for the wonders of spring: baby calves, pigs and lambs; a breakfast of shad, skillet potatoes, and batter bread; wild greens and lettuce salads; wild strawberries and cream. If this book does nothing else, gaining an introduction to Edna Lewis is worth the full purchase price.
   
   There's an order of sorts based on themes, but I enjoyed jumping around more. Highlights include:
   
   The history of Tabasco--invented in Louisiana after the Civil War.
   
   Boudin (sausage made of pork, rice and gravy) accompanied by coffee "black as Louisiana sweet crude oil".
   
   Rick Brooks on ordinary people seeking family recipes lost in the floodwaters of Katrina, recipes for bread pudding, sweet-potato casserole, jambalaya, and doberge cake, an eight-layer yellow cake, filled with dark-chocolate frosting and encased in chocolate ganache.
   
   The Colleton family of South Carolina and their for 40 of red rice, she-crab soup, butter beans, chicken purloo (a baked rice dish), fried blue crab, garlic crab, oysters and grits. Buckshot Colleton is asked about the yellow gunk inside crab -- "It's the fat of the crab." And in Gullah? "Buckshot's trademark smile curls onto his face. `We call that the fat of the crab'".
   
   A North Carolinian on cornmeal dumplings: "My grandma made'm when the thrashers came. She would pat'm out and lay'm in the pot and when she took'm out and put'm on your plate they had her fingerprints on top".
   
   I've taken my title from Jessica B. Harris's "Living North/Eating South": "My passport may be stamped Yankee, but there's no denying that my stomach and culinary soul and those of many others like me are pure Dixie."
   
   The editors write: "We've closed the book with a benediction. By a preacher. Very Southern, to be sure. Maybe it should have come at the beginning, and we could have called it grace". Starting with Edna Lewis was graceful enough for this reader; the entire series is well worth seeking out and savoring and this volume is no exception.
   
   Robert C. Ross 2008
   
   
   PS: If you you haven't met Edna Lewis, it's my great pleasure to introduce you. Bob



2. Being Southern, I enjoy reading stories and accounts of the Southern experience ... especially as it relates to food. Cornbread Nation Vol. IV (with an emphasis on Louisiana foods) is a delightful compilation of food stories from and about the South. I recommend it to non-Southerners as well so they can come to know us beyond the stereotypical "hillbilly" image.

1 comments about Sook's Cookbook: Memories and Traditional Receipts from the Deep South.

1. a magnificent cookbook filled with her life stories as well as great recipe's. i really love this book.

2 comments about Putting Up.

1. I am sorely disappointed in the book. Imagine, a 2008 published book that is still advocating canning practices long ago deemed unsafe by the USDA and National Center for Home Food Preservation - jar inversion and pH litmus paper testing. Even my husband (an experienced home canner) was appalled not to mention my local county extension agent.
   
   But then the author apparently believes it is the FDA governing home preserving practices (per the quote on page 34) "The canning steps outlined in this manual are the same as required by the FDA." Where was his editor when that was written?
   
   There are several intriguing recipes, but this book is not for the inexperienced home canner. A working knowledge of the current USDA guidelines and modification of the recipes will be required to process some of these recipes safely.



2. I find it amazing that the FDA - the Food and Drug Administration - that regulates commercial food processing and the USDA - the United States Department of Agriculture the agency that over sees guidelines for home canning advocate such different methodology.
   
   Mr. Dowdney, according to his bio, ran a successful boutique cannery. His recipes are interesting sounding and I've marked several, like the pickled shrimp, the garlic pepper jelly, peach pickles, corn liquor bbq sauce and others for trial.
   
   I'll admit, since I've been canning the USDA way for 30 some years that it's a little strange to visualize the methods used here for traditionally pressure canned low acid type foods, but acidulating and other techniques make sense. I'm looking forward to using this book.

5 comments about The Blue Willow Inn Cookbook: Discover Why the Best Restaurant in the South is in Social Circle, Georgia.

1. I just received this book and am giving it to my mother-in-law as a Christmas present. After flipping through it, and reading quite a few excerpts out loud to my husband, I just wanted to give my impression of the recipes.
   
   I was quite impressed with the 'true southern flavor' of this book. Having been raised in eastern NC, I have been eating "Southern Cuisine" all my life, and am quite frankly fed up with all the "southern" cookbooks that I see on the shelves. They all seem to put weird ingredients in the dishes just to make them photograph better, or to appeal to the mass markets. This cookbook tells it like it is -- no low-fat, vegetarian dishes. All the veggies have fat-back in them, and most have butter and cheese added. Most of the congealed salads have graced my family's table over the years.
   
   For the reviewers that have critized this as a full-fat, Cheese-Whiz, Cream of XXX soup, cookbook -- I say yes, you are correct. But these recipes are time-tested, good, basic recipes to feed your family on.
   
   If you are looking for good authentic Southern recipes for your table, this is a great place to start. The recipes are simple, but not boring, and the instructions are very clear.
   
   As a side note, the stories are a great read too!



2. This is the best cookbook. My mother does not have recipes written down for potato salad or meatloaf, etc. She just adds a little of this and that. Well I needed a cookbook for these favorite southern dishes. It has become the most used cookbook in my kitchen. I love it!



3. An old roommate of mine was born in the South and she used this cookbook a lot. She made fried okra, black eyed peas and I thought both items were very successful and tasted yummy. This book was my first impression of Southern Cooking, so therefore I don't know how it compares with other southern cooking. It is all I believed it would be: lots of meat, lots of fat and lots of mayonnaise. Though I think I will avoid most of the mayo salads, I will be attempting to make some of the more traditional southern recipes at some point.
   
   For those of us who have never tasted authentic southern food before, I think this book does a good job of presenting the basics. The other comments that this book has many "recipes every Southerner should know" makes me believe that it is a fantastic book for those of us who have no idea of what that includes.
   
   This book is definately not for the fat concious chef and it doesn't adapt well to "low-fat" substitutions.



4. After ordering this Blue Willow Inn Cookbook, Amazon did their usual great job of getting it to me in just a few days. I have read this book from cover to cover - and I LOVE it! The brief stories connect the recipes to The Blue Willow Inn in a charming way. The recipes make my mouth water. I am going to make an opportunity to visit The Blue Willow Inn and visit with the owners and enjoy their buffet! In the meanwhile, I'm going to treat my family with these wonderful recipes. I began yesterday with the Fresh Apple Cake and the Pimento & Cheese. They were both hits with the family! My goal is to use all these recipes over the next year. If you enjoy "reading" cookbooks, DON'T miss this one. It's to die for!



5. I live approx. 10 miles from The Blue Willow Inn Restaurant and we there very often. I have to say it's one of the best restaurants I have eaten at for southern cooking. Elegant atmosphere to boot and all of the southern trimmings like real homemade lemonade and the best peach cobbler you have put in your mouth. I also have this cookbook and I am very disappointed with a lot of the recipes in it. They are most definately not the same. As a matter of fact they have several cookbooks and if you will notice the mac n' cheese recipe is different in all of them. I have one cookbook (can't remember the name) but it is from an author that toured a lot of southern restaurants and had two or three recipes from each restaurant. That cookbook is the only one that actually has the "restaurant" recipes. So, if you have never been to the Blue Willow Restaurant you will be very happy with the cookbook, but if you have eaten there or plan to you will be very disappointed with the cookbook because you will be expecting those same wonderful dishes as soon as they come out of the oven only to get something not as good.

5 comments about Emeril's New New Orleans Cooking.

1. I was very excited to find this book, in perfect condition, at a garage sale for $1.00!!! What a treasure! I was more thrilled to see the recipe for the Banana Cream pie that my husband and I had at his restaurant in New Orleans. I decided to make it for a special occassion. I knew something was wrong when it said to mix 3/4 c. corn starch with 1 cup cream. I stopped there and looked up the recipe on-line. I found other mistakes but it was to late...we are having banana soup on mushy crust for my husband's 45th birthday today. This wasn't the first recipe errors I've found in this book, but the most expensive. (Price vanilla bean right now and you'll see what I mean.) Now I understand why this 'treasure' was put out for 'trash'. Quantities are wrong and important directions are omitted. What a waste!



2. Emeril's New New Orleans cookbook is the best of his long list of cookbooks. Each recipe boasts bold flavors and New Orleans' style, while reassuring us that "this aint rocket science" and encouraging us to be creative with ingredients. When anybody asks me what my favorite cookbook is, I show them the sauce-stained NNO and suggest they buy their own copy.
   
   In post-Hurricane-Katrina days, these recipes help keep the beauty of New Orleans alive in our kitchens.



3. This is a great cookbook that I use all the time. Emeril's "Big Easy Seafood Okra Gumbo" recipe is great! I usually substitute chicken for fish and crabmeat to make it a Chicken and Shrimp gumbo. It keeps the cost down and it still tastes great. His "Dr. E's Get-Well Chicken Vegetable Soup" recipe is to die for, especially in Chicago winter days. If you are tired of your same-old dinner menu, give Emeril's recipes a try. It takes time to prepare, but you will not regret every minute you spend on it!



4. 
   Thanks to the person who mentioned Chef Prodhomme's book as being the best basic Louisiana cookbook.
   
   I qualify my comments because I am experimenting with Louisiana cooking for someone who likes the cajun flavors.



5. I have been cooking Louisiana food for a while, so this cookbook is great for me. All the recipes I cooked turned out great! I especially like the chicken soup recipe and the seafood gumbo (no rue, so it's lighter than regular gumbo) recipe. However, Emeril usually underestimate cooking time in this book for soups and gumbos. But I think this book is too complicated for people who are not familiar with Louisiana cooking-- too many ingredients and steps for all the recipes. But if you are a NO foodie, you must own this one.

4 comments about Williams-Sonoma New Orleans: Authentic Recipes Celebrating The Foods Of the World (Williams-Sonoma Foods of the World).

1. I cried when I leafed through this book. I doubted that WS would deliver an authentic New Orleans cookbook (they might try to change stuff), but I purchased it from WS anyway to support the hurricane victims. What I received was an awesome "food pictorial." Beautiful shots of the wonderful and authentic recipes, but also beautiful photos of the restaurants, markets, streets and people I miss.
   
   The opening paragraphs and sidebars that accompany the recipes are thoughtfully written and insightful. This book does an artful job of presenting recipes that draw on all of the cultures that make up New Orleans' cuisine. The recipes range from simple to sublime. As with all WS books, the recipes are well-written. The seafood gumbo recipe is excellent. I've shared it with family and it will be the one I use for my Christmas gumbo.
   
   I lived and worked in the city for a while and this book makes the good memories rush back. I commend WS on the excellent research and other efforts that went into producing such a stellar book.



2. Like the other reviewers, I, too, cried into the pages of this beautiful book. Gone are the kind, smiling waitstaff who waited on us in the French Quarter restaurants. Scattered over the face of America. No homes, no place to work. We will never see some of the beloved chefs who, like everyone else, are scattered. New Orleans will never, ever be the same. This incredible book is living testament to the glory of a glorious city. She welcomed me and let me stay a while. Now the pages of this book are stuck together with tears. This book is a national treasure.



3. My husband and I fell in love with this book. We go to New Orleans each year for a mini-vacation with the kids. We are originally from south Louisiana and we enjoy the people, the culture, and especially the food. This book reminds us of our trips and the photos depict the true New Orleans the way it was before Katrina. We wanted to save our memories and that is why we bought this book. Also, we have frequented several of the restaurants mentioned and we love to cook and try out new recipies.



4. This cookbook is outstanding! Not only does the book include wonderful recipes from my favorite city, but there are also written treasures about this awesome city. My friends and I went to New Orleans for our senior class trip when we were in high school (three buses filled with kids from Akron). To celebrate our 50th birthday, we went back to New Orleans. We had a blast - riding the trolley, eating the food, visiting the French Quarter, eating beignets at the Cafe du Monde, sightseeing, etc... I bought this cookbook for my friends as a Christmas gift. It is a beautiful cookbook!

5 comments about A Little Bit of Soul Food (World Snacks).

1. I purchased this book for my nephew's first New Year's Day gift last year. The subject matter was perfect. In our family (ex-southerners) we always serve up a BIG, traditional Southern meal on New Year's Day. All of the foods depicted in this book are familiar to us. From okra and hush puppies to cornbread and 'nana pudding. What a great idea for a toddler book, and the paper collage/fiber art is pretty good too. A great way to introduce your little one to Southern cuisine and culture.



2. This is a fun book to read and the pictures are interesting as well! It has become a family favorite. The back cover describes the dishes in detail so if you don't know what a chitlin is, don't worry!



3. My one year old son loves this board book! We actually have the entire series. It's fun and creative, and I don't have to worry about him ripping the pages. We are hooked!



4. All of of these little board books by Amy singer are great. Perfect for the toddler who loves to turn the pages and learn about something a little different than, ball, duck, and dog!



5. Very sweet book. The whole series is a great way to learn about different foods.

5 comments about Calling All Cooks.

1. THIS IS THE ONLY COOK BOOK I NEED. IT IS GREAT AND I HAVE BEEN USING IT ''OR ONE IDENTICAL'"TILL THEY WEAR OUT'' FOR 20 YEARS......



2. I received this book as a wedding gift 24 years ago. My copy has been so "well loved" that it is falling apart. I have given this book as a gift to many others ranging from beginners to gourmets. There is something wonderful here for everyone from the most basic recipes to wonderful specialties. Buy it! You'll be glad you did!



3. I have only made a few things from this book, but I have many more flagged and waiting in the wings. These recipes are easy to make and are not complicated. Right up my alley!! So far everything I've made has been gobbled up by the family and they are already requesting that I make them again. This book was recommended to me by a coworker who made a cake recipe and brought it to work. I highly recommend this book!!



4. I finally got the best cookbook ever. My grandmother uses it. My mother uses. My sister-in-law got it as a wedding gift from my mother. I finally had to order it. I used it for everything on my 1st Thanksgiving to cook and I got rave reviews from all the above.



5. I absolutely love this cookbook. Most of the cookbooks I have bought in the past you would have to go to the grocery store to purchase the things listed in order to make the recipe. This cookbook uses common stuff most of which you have in your pantry. And the recipes are not from some famous celebrity chef or other highly trained chefs they are from regular people like me who don't want to spend all day running to find the ingredients and then come home and spend the rest of the night in the kitchen cooking them. Simple, easy to understand recipes that the whole family will enjoy.

2 comments about Southern Living Annual Recipes 2003 (Southern Living Annual Recipes).

1. Thank goodness they finally put these wonderful recipes in one book. I've had back issues piled up all around the kitchen for years now! This is an incredibly comprehensive collection of the best of SOUTHERN LIVING. The recipes are easy to follow and most won't disappoint. Throw away that Junior League cookbook and use this instead!

   Also recommended: Fried Green Tomatoes (the book AND the recipe book), Jackson McCrae's Bark of the Dogwood (for a good fiction read) and the book "Grits."




2. I think what I love about these books the most is that ALL the SL recipes are in one book so you don't have a zillion magazines to go through and remember where on earth you saw that recipe you had to try. Once again, once I bought one of these, I wanted the others. These books are so very addicting because the recipes are just fabulous and very easy to prepare. My husband groans each time a new one comes in the door because he's just thinking, "oh no, there's five more pounds!" The food is just fabulous and you just can't go wrong with these recipes.