Jack's Skillet: Plain Talk and Some Recipes From a Guy in the Kitchen Review

Average Reviews:

(More customer reviews)It seems to me that there are three kinds of cookbooks:
1> The massive, reference-kind.Containing not just recipies, but info on how to buy an avacodo, the difference between a pinch and a dash, seventy five different things you can do with garlic, etc. For me, these books are useful, but they take all of the fun out of cooking. Worse, they don't encourage experimentation
2> The regional or course-specific kind.You know, books just about chocolate or cajun or brunch.Again, nice to have (especially if you're marrying someone Italian and you happen to be Jamacian... or something like that), but a little too specific for every day use.
3> The book that tries to do a good bit of the above, but focuses more on stoking your enthusiasm, your experimentation, and your built in love of food (you know you have one).
Jack's Skillet is fixed squarely in category number three.This slim book offers 50-odd chapters on every course or occasion or meal that you might come across in a year.Family get-togethers, Easter dinners, oysters, miles of chicken dishes, homemade pizza, shortcake, salads, barbeque, soups, blackberry pies, coffee, margaritas, biscuits, camping, meat loaf, cake and even home made crackers ("more convenient than going to the store").
Each chapter reads like an ode to the food and the situation it's being prepared in.The "flavor text" is entertainment in and of itself.When the time comes for the recipies at then end of each chapter, you're already drooling.
The recipies themselves are straightforward.Jack takes you through them in prose, then again in regular recipe form.The recipies avoid the banal of the over-simple and complex ornate-ness of the caterer.This is home cooking.
While there's a fair amount of regional pride from Jack (who's lived in Mississippi, Arkansas and New Mexico), Jack makes a strong effort to avoid limiting his scope and pulls recipies from all over.
Experimentation is encouraged and the reader is given a nice framework to experiment in.
In short, this is a book that encourages cooking.It gives the reader the enthusiasm that one only gets from a well-written cookbook; not just a book with good recipies.Pick it up!

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Product Description:
"I'm the original improvisational cook, " writes Jack Butler in the introduction to Jack's Skillet. And his book proves him right. Butler's food writing is flavored delightfully by his down-home good-ol'-boy Arkansas/Mississippi roots and spiced up by his humorous observations. Luckily for hungry readers, the book also includes 60 recipes for all the essential dishes in Butler's pantry, including Apple Bread Pudding, Fajitas, Strawberry Shortcake, and Chicken Pot Pie.

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