An encyclopedic tour of Southern cuisine that leaves no doubt about Deen’s (Paula Deen: It Ain’t All About the Cooking, 2009, etc.) latest bountiful and delicious contributions to the contemporary American kitchen.
Stuffed with more than 300 recipes for every occasion imaginable, Deen’s cookbook sets out to prove that nothing beats home cooking. The Emmy-winning restaurateur and bestselling cookbook author has snowballed in popularity since beginning her TV career on the Food Network. Here, alongside New York Times food writer Clark, Deen aims to claim a well-deserved spot in the pantheon of engaging and enlightening culinary writers. The author divides her offerings into 16 easily navigable categories, with a large section of sauces, dressings and relishes to boot. Each recipe is written with exceptional attention to detail, yet the instructions are simple, rarely exceeding four steps. The author’s inimitable voice enhances the introductions to each chapter, as well as sidebars and handy headnotes. As for critics of her penchant for high-caloric ingredients like butter and cream, let them eat Ooey Gooey Butter Layer Cake. Just make sure you don’t miss out on the Low-Country Boil, a Southern tradition and one-pot wonder of which Deen writes, “Y’all, just one taste of Low-Country Boil is enough to remind you that down South even if you’re poor in the pocket, you’re rich in the belly.”
Preach it, Paula.
