Burns' great-grandmother, Lucinda Mackin, was a head kitchen slave. Her daughter Ausiebelle and Ausiebelle's daughter Thelma both followed in Lucinda's footsteps to become southern cooks of distinction. This cookbook, a paean to southern cooking in general and to these three cooks in particular, makes one feel like a special guest at a Burns family dinner, surrounded by warmth and hospitality, and all the while enjoying the delicious down-home cooking: Thelma's crayfish bisque, Ausiebelle salad, Lucinda's ham shoulder, Ausiebelle's pandowdy, Lucinda's pecan pie; etc. At about 120 pages, however, this cookbook is too slim. Burns, himself a restauranteur and chef, successfully whets our appetites for southern cooking, but one comes away from his book hungry for more.