South Books - Page 10

The Complete Guide to Country Cooking

Taste of Home Editors

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Customer Reviews:
Total reviews: 9 Average rating: 5.0 of 5

One of my favorites 5 out of 5 stars.
5 of 5 people found this review helpful.

This is absolutely one of my favorite cookbooks. I have tried a variety of recipes - Mostaccioli Bake, French Dip, Creamy Caramels, Twice Baked Potatoes, Moist Chocolate Cupcakes with the Mocha Frosting to name a few. Many of these recipes I've made several times. The creamy caramels have become my holiday "specialty". The recipes are easy to follow and the pictures are great.

I love this book 4 out of 5 stars.
5 of 5 people found this review helpful.

This book is awesome. Hearty comfort food that never misses. And it has my one basic prerequisite for any cook book....many many fantastic pictures.

An ideal cookbook for novice kitchen cooks 5 out of 5 stars.
5 of 5 people found this review helpful.

The Complete Guide To Country Cooking begins with a chapter devoted to "Kitchen Basics" and then goes on to present recipes for appetizers, beverages, breads, salads and dressings, soups, sandwiches, beef, poultry, pork, seafood, lamb, game, eggs, cheese, grains, beans, pasta, vegetables, condiments, desserts, cakes, pies, cookies, and candies. Enhanced with a chapter on "Menu Planning", a references list, a recipe index and a reference index, The Complete Guide To Country Cooking has something to please every palate and satisfy every appetite with dishes ranging from Blueberry Sour Cream Pancakes; Turkey with Corn Bread Stuffing; Rabbit Dijon; and Texas-Style Spanish Rice; to Grilled Ham and Egg Salad Sandwiches; Golden Baked Whitefish; Beef Stew with Cheddar Dumplings; and Grandma's Chocolate Meringue Pie. Profusely illustrated, step-by-step instructions make The Complete Guide To Country Cooking an ideal cookbook for novice kitchen cooks, while enabling even the most experienced family chefs to draw fresh culinary embellishments to their meal-time menus. No personal or community library cookbook collection can be considered complete without the inclusion of The Complete Guide To Country Cooking!

The Foxfire Book of Appalachian Cookery

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Customer Reviews:
Total reviews: 11 Average rating: 4.5 of 5

Editorial Review:

More than simply a cookbook, The Foxfire Book of Appalachian Cookery combines unpretentious, delectable recipes with the wit and wisdom of those who have prepared and eaten such foods for generations. Drawn from the wealth of material gathered by Foxfire students, this engaging volume evokes the foodways of a southern Appalachian community.

Illustrated with photographs of the kitchens, people, and foods of Appalachia, this captivating collection contains more than 500 recipes. A sampling of favorites includes rhubarb cobbler, sassafras tea, fried quail, Brunswick stew, angel flake biscuits, seven-day cole slaw, and lime pickles. The book also explains traditional methods of preparing and preserving food, including directions for making homemade yeast, curing pork, 'gritting' corn, canning foods, cooking with a wood stove or fireplace, and preparing wild game.

Originally published in 1984, the cookbook earned high praise from both food editors and folklorists. It returns with its bounty of practical information and personal recollections as an outstanding record of a folk heritage.

Down Home with the Neelys: A Southern Family Cookbook

Patrick Neely, Gina Neely, Paula Disbrowe

Amazon Price: $18.45 List Price: $27.95 Not yet published By: Knopf

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Editorial Review:

The long-awaited debut cookbook from the celebrated husband-and-wife team, hosts of their own number one–rated Food Network show.

Pat and Gina Neely both hail from families with bedrock traditions of sharing meals, a boundless love of cooking and great food, and no fear of good, hard work to make it all happen. That’s what has earned their Memphis restaurant the reputation as one of the best darn rib joints in the world.

Now they’ve given us a cookbook brimming with tried and truly delicious southern recipes that have been passed down from one generation to the next. The Neelys share all their secrets, not the least important of which is their liberal application of barbeque sauce to almost anything: spaghetti, nachos, salad—you name it. Here are more than one hundred mouth-watering recipes, including many of their signature dishes, such as Barbeque Deviled Eggs, Florida Coast Pickled Shrimp, Spicy Corn Chowder, Nana’s Southern Gumbo, Sweet and Spicy Slaw, Get Yo’ Man Chicken, Sock-It-to-Me Cake, and a few knock-your-socks-off libations to boot.

The Neelys’ love for good food is infectious, and here, in their first book, they bring their heavenly inspired cooking down to earth for all to share.

The Outer Banks Cookbook: Recipes and Traditions from North Carolina's Barrier Islands

Elizabeth Wiegand

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Customer Reviews:
Total reviews: 3 Average rating: 5.0 of 5

Wonderful 5 out of 5 stars.
3 of 3 people found this review helpful.

this is a great book. It is like living and eating on the islands. I have longed to go back there, but this is as close as you can get without being there.

Outer Banks Food and History! 5 out of 5 stars.
2 of 2 people found this review helpful.

For those of you who collect cookbooks from vacation places visited, to those of you who want to remember local folklore and history of the people of the Outer Banks area, this is the book for you. Combining recipes from "old" families whose names go on for generations and new arrivals to stories of Blackbeard and lighthouses, this book captures the aura of the Outer Banks. Not just for cooks, it's an historical volume as well.

Great local cookbook! 5 out of 5 stars.
1 of 1 people found this review helpful.

We love to cook and always look to add to our collection of cookbooks. Our local coffee shop (Duck Cottage) had this on display along with on authors signing scheduled. We have already made five recipes and love them all. Highly recommend this book for local tales and flavor.

The Texas Cowboy Cookbook: A History in Recipes and Photos

Robb Walsh

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Customer Reviews:
Total reviews: 7 Average rating: 4.5 of 5

Editorial Review:

Texas cowboys are the stuff of legend — immortalized in ruggedly picturesque images from Madison Avenue to Hollywood. Cowboy cooking has the same romanticized mythology, with the same oversimplified reputation (think campfire coffee, cowboy steaks, and ranch dressing). In reality, the food of the Texas cattle raisers came from a wide variety of ethnicities and spans four centuries.

Robb Walsh digs deep into the culinary culture of the Texas cowpunchers, beginning with the Mexican vaqueros and their chile-based cuisine. Walsh gives overdue credit to the largely unsung black cowboys (one in four cowboys was black, and many of those were cooks). Cowgirls also played a role, and there is even a chapter on Urban Cowboys and an interview with the owner of Gilley’s, setting for the John Travolta--Debra Winger film.

Here are a mouthwatering variety of recipes that include campfire and chuckwagon favorites as well as the sophisticated creations of the New Cowboy Cuisine:

• Meats and poultry: sirloin guisada, cinnamon chicken, coffee-rubbed tenderloin
• Stews and one-pot meals: chili, gumbo, fideo con carne
• Sides: scalloped potatoes, onion rings, pole beans, field peas
• Desserts and breads: peach cobbler, sourdough biscuits, old-fashioned preserves

Through over a hundred evocative photos and a hundred recipes, historical sources, and the words of the cowboys (and cowgirls) themselves, the food lore of the Lone Star cowboy is brought vividly to life.

University of Texas Longhorns Cookbook

Barbara Beery

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Customer Reviews:
Total reviews: 1 Average rating: 4.0 of 5

Great Book 4 out of 5 stars.
0 of 0 people found this review helpful.

This is a great addition to any cookbook library. Great recipes, quick to fix and with all the handy modern day convenience items available, does not take long at all to whip up something.

Editorial Review:

Texas Longhorn fans will go wild with this fabulous new cookbook from Barbara Beery! Filled with recipes that are perfect for tailgate parties, back to school get-togethers, or any University of Texas celebration, this book is brimming with tasty treats and snacks you won't want to miss. The Longhorn-themed recipes include such favorite party food as Armadillo Potatoes, Texas Red Chili, and Lonestar Quesadillas. On the sweet side are treats like Texas Fight Pecan Tassies and Peachy Keen Dumplings. And with Big as Bevo Cookies, any Longhorns celebration will be complete! With 30 full-color photographs and easy-to-follow, step-by-step instructions, this book cookbook belongs in the hearts and homes of all UT students, alumni, and fans.

Texas Home Cooking

Cheryl Jamison

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Customer Reviews:
Total reviews: 10 Average rating: 5.0 of 5

Used books? 5 out of 5 stars.
4 of 5 people found this review helpful.

I can't believe there are used copies available! Why would anybody sell one after seeing and using it? I wasn't born in Texas but was made an "honorary native" by friends (complete with membership card!). I received this book as a gift after moving back to the midwest and I LOVE it! I now make the best chicken-fried steak this side of the Sabine River thanks to this cookbook. It not only has great recipes, it has invaluable tips and interesting comments on Texas culinary history and culture. The recipes are not fancy (meaning not "nouveau" or "fusion"), not laden with fillers. Just good food suitable for any night of the week.

Flat out amazing 5 out of 5 stars.
2 of 2 people found this review helpful.

I have owned this book for over 10 years now and have cooked most everything in it. I'm telling you honestly that I have yet to cook something out of here that doesn't get snacked on constantly or rave reviews from people that visit. My original copy of this fell apart from being used so much! What I wound up having to do was cut the spine off of the book and rebind it myself.

I'm honestly very surprised that this book doesn't have more reviews than it does. Not only are the recipes wonderful to eat, they are fun to read. The author adds fun descriptions and background information with every recipe. Reading these will actually make you want to cook them. Almost every recipe book that I've read since has been disappointing in this respect. This book raised the bar!

Actually there is one recipe that I haven't been able to cook very well, and that is the biscuit. I've dedicated entire days here and there to do nothing but cook batches trying to get it right, but they always come out hard and don't taste very good.

Editorial Review:

The definitive guide to Lone Star cookery, with over 400 recipes.

Hot Damn and Hell Yeah! Recipies for Hungry Banditos and the Dirty South Vegan Cookbook

Ryan Splint

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Customer Reviews:
Total reviews: 18 Average rating: 3.5 of 5

Good basic vegan cookbook with split personalities 4 out of 5 stars.
3 of 3 people found this review helpful.

The first half of this book -- the "Hot Damn & Hell Yeah" part -- is written entirely in southern twang (along the vein of "cook fer 10 minutes, all the while stirrin' the pot ter make sure it doesn't stick ter the bottom"). Despite being slightly difficult to read, it's kind of fun. I always enjoy using this cookbook; most of the recipes are easy to follow, contain ingredients you already have in your kitchen, and taste delicious. There are a variety of recipes: gravy, TVP chili, Spanish rice, herbed couscous, cornbread, sweet potato pie, etc.

The second 'zine-style half is pretty useless, though, because there aren't enough directions. There are a few recipes that sound great but that I have never been able to make, as this half doesn't tell you what is what or even how to combine some of the odd recipes to make a complete dinner.

There are certainly more gourmet cookbooks out there, but this is a nice little one to have in your collection.

Editorial Review:

Two great vegan cookbooks combined: an anthology of Vanessa's "The Dirty South", issues 1-3 and Ryan Splint's Australian masterpiece "Hot Damn and Hell Yeah". HD&HY is a finely illustrated and designed collection of recipes that aren't afraid of spices but are suited for those into easy to find ingredients that don't taste like sawdust. The Dirty South is a unique take on southern cooking, vegan style with some tasty delectibles, especially for those not afraid of garlic or baking. We are really excited to unleash this new vegan cooking onslaught onto the world. A 128 page book sizzling with great cooking ideas and recipes. Nutrition isn't always the first priority for either of these editors but the recipes are incredible in both cases.

The Picayune's Creole Cookbook

Picayunes

List Price: $9.95 By: Dover Pubns Amazon Marketplace: 26 new & used starting at $3.03

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Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

Reproduces the second, 1901 edition in its entirety 5 out of 5 stars.
13 of 14 people found this review helpful.

The reprint of this classic cookbook shouldn't be missed: The Picayune's Creole Cook Book reproduces the second, 1901 edition in its entirety, returning to print a classic which preserved traditional creole cooking upon the brink of its extinction. Introductions explain history and recipes alike. No photos, but those interested in Creole history and culture won't miss them.

Editorial Review:

Assembled at the turn of the 20th century by a Crescent City newspaper, The Picayune, this volume is the bible of many a Louisiana cook and a delight to gourmets everywhere. Hundreds of recipes include fine soups and gumbos, seafoods, all manner of meats, rice dishes and jambalayas, and many other dishes.

Hoppin' John's Lowcountry Cooking

John Martin Taylor

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Customer Reviews:
Total reviews: 4 Average rating: 5.0 of 5

An Excellent Regional Cook Book 5 out of 5 stars.
11 of 14 people found this review helpful.

John Martin Taylor does an outstanding job of sharing the history, culture, the exact how and why of South Carolina Low Country (Costal Carolina)Cooking. This book is enjoyable, reads like a good novel and will be appreciated by both novice or experinced cooks. If you enjoy good regional cook books, this one is a gem and is well worth owning!

Not just a cook book 5 out of 5 stars.
9 of 12 people found this review helpful.

This is a cookbook alright but it is also a history of lowcountry food, agriculture, and recipes. Plus, Hoppin' John has an attitude and man is he strict: You'd better boil your shrimp with the heads on and you'd better make iced tea the right way.

Editorial Review:

At rural oyster roasts and barbecues, in fancy Charleston restaurants and renovated townhouses, and on the pages of national magazines, the luxuriant cooking of the Carolina coast, known as the Lowcountry, has made a dramatic reappearance. This is the book that launched the culinary revival. John Martin Taylor, who grew up casting shrimp nets off Hilton Head Island, has collected a wealth of traditional and contemporary recipes that represent the region's best, from She-Crab Soup and Sweet Potato Pie to Shrimp and Grits and Sweet Watermelon Pickles. The result is a lyrical American cookbook and a travelogue to a unique way of life.