The Black Family Reunion Cookbook: Recipes and Food Memories Review

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(More customer reviews)I've owned this book for over five years, and it is best cookbook I own.Recipes are well-tested, don't cost very much to make, use readily available ingredients, and many are simple enough to make for weeknight suppers.I recommend the chicken gumbo, the Carter Hill barbeque ribs, the eggplant casserole, the yam pork chop skillet, the Jamaican bannana cake, and the honey crunch pecan pie.I recommend this cookbook as a gift for college students because the recipes are easy and delicious.

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Product Description:

The Black Family Reunion Celebrations, organized by The National Council of Negro Women and held in seven cities across America every summer, celebrate and preserve the values, traditions, and strengths of the African-American family. Inspired by these festivals, The Black Family Reunion Cookbook contains more than 250 recipes from home kitchens across America, seasoned with warm memories and "homemade love."
Including personal reminiscences from celebrities such as Natalie Cole, Wilma Rudolph, Patti LaBelle, and Spetman College President Johnetta Cole, this unique collection reflects the local, national, and international heritage of the Black community. It offers dishes for every occasion and every taste, from African-inspired Mustard Greens with Peanut Sauce to down-home Family Famous Chicken and Dumplings, from a traditional gumbo to sophisticated Sweet Potato Smoked Turkey Bisque, and, in honor of the council's founder, Mary McLeod Bethune, her own recipe for her celebrated Sweet Potato Pie.

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Southern Living: 2006 Annual Recipes: Every Single Recipe -- Over 900! Review

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(More customer reviews)Even though this is the 2006 edition, myfavorite recipie is repeated from 2001, Chicken-Fried Steak. Not only is this my fvorite food, but it was a staple insouthern Louisiana where I grew up, and in my Grandmothers house in Texas. Good chicken-fried steak is hard to find. Usually it's pan fried instead and greasy and mushy. Not this one, it's breading is crisp, crunchy, and spicy.

I also notice that their Cheese Grits (two varieties) use quick-cooking grits (bad idea) but then say you can use stone-ground if desired and increase cook time to 50 minutes. Most places don't even mention stone ground grits (oh so much better) and if they do they forget to mention that they cook slower. Unless you're extremely lucky you'll have to order these through the mail - I use Bob's Red Mill.

These are magnificant books. Not only do they give you some very good ideas about how to entertain for the holidays, but they also have several decorating ideas. This year it seems that the decorations are more home made than before, so there is really no reason not to have them.

If you have one of these books, you want them all, here's 2006.

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Product Description:
For culinary connoisseurs, the Southern Living annual recipe collection is a must-have. That's because it serves up every tasty recipe from the past year, nearly 1,000 in all. From large family-style meals, to easy-to-pull-together weekend brunches, to everyday family-pleasing treats-with gorgeous photographs, step-by-step instructions, and more than a dash of genteel Southern charm and style. Not that you have to be from the South, by any means, to enjoy these mouthwatering recipes. (Just don't tell that to Southerners.)Features:
Step-by-step directions, timesaving tips, and savory secrets
Features the 2006 Southern Living Cook-Off winners
4 convenient indexes, easy-to-find ingredients, simple substitutions
Recipe tags make finding favorites a breeze

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The Food, Folklore, and Art of Lowcountry Cooking: A Celebration of the Foods, History, and Romance Handed Down from England, Africa, the Caribbean, France, Germany, and Scotland Review

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(More customer reviews)This book is not just a cookbook, but more of a celebration of life in the Lowcountry. There are inserts of history, such as the Swamp Fox and General Oglethorpe's victory over the Spanish in 1742. Chapters tell of the rice plantations, the Gullah, and the mystique of the Lowcountry. Included is Carolina Gold, the West African connection, historic Charleston, Savannah, and Beaufort. Recipes included are: Lowcountry beverages, hors d'oeuvres, seafood, rice, soups, stews, and gumbos, benne seeds, peanuts, pork, chicken, vegetables, corn and spoon bread, grits, wild game, and desserts.
There is a dictionary of Charltonese (bare=a beverage made from barley and hops, flow=what you stand on, true="he true the ball").
Joe Dabney, who is a James Beard Cookbook of the Year winner brings a volume of recipes and stories. There is an equal amount of both. It is a trip to the Lowcountry.

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Product Description:

The perfect gift for Southerners, history lovers, and foodies alike.


Discover the secrets of one of the most mysterious, romantic regions in the South: the Lowcountry. James Beard Cookbook of the Year Award-winning author Joe Dabney produces another gem with this comprehensive celebration of Lowcountry cooking. Packed with history, authoritative folklore, photographs, and fascinating sidebars, Dabney takes readers on a tour of the Coastal Plain, including Charleston, Savannah, and Beaufort, the rice plantations, and the sea islands. Includes:

Benne Seed Biscuits
Sweet Potato Pie
Frogmore Stew
She Crab Soup
Brunswick Stew
Hoppin' John
Oyster Purloo
Cooter Soup
Hags Head Cheese
Goobers
And much, much more!

(20100315)

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Beyond Grits and Gravy: The South's All-Time Favorite Recipes (Best of the Best Cookbook Series) Review

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(More customer reviews)Jell-O is not an ingredient. It is, as the philosophers might say, a thing-in-itself, or sometimes a substrate for, say, canned fruit cocktail. But it is not an ingredient.

It may be that Gwen McKee and Barbara Moseley have collected many of the South's current favorite recipes, But all-time? No way.

This book is a sad monument to the decayed state of Southern cuisine. Unfortunately, people probably really do eat Congealed Coca-Cola Cranberry Salad, made from orange Jell-O, Coke and Knox gelatine.

McKee and Moseley claim to have compiled 65 cookbooks, and this is supposed to encompass the best of the best from them. They work for a sort of assembly line called Best of the Best State Cookbooks, which is "preserving America's food heritage."

Indiscriminately and incompletely.

Although there are some classics here, like Red-eye Gravy, and some local specialties like French-fried Dill Pickles (which I never encountered outside Natchez), there is entirely too much frozen stuff and overdone standards, like a recipe for Succotash with nine -- count `em! 9 -- ingredients.

The pickles section is a pathetic four pages, without Chow Chow or Piccalilli.

A very uneven production, like a cake fallen on one side.

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Gwen and Barbara have combined their cooking instincts with years of research to compile these 400 classic southern dishes.You will treasure their recipes, learn from their time-saving suggestions and enhancements, and be amused by their personal stories that add a touch of southern charm.

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