Paula Deen's Southern Cooking Bible: The New Classic Guide to Delicious Dishes with More Than 300 Recipes Author: Visit Amazon's Paula Deen Page | Language: English | ISBN:
1416564071 | Format: EPUB
Paula Deen's Southern Cooking Bible: The New Classic Guide to Delicious Dishes with More Than 300 Recipes Description
Review
"This omnibus is [Paula] Deen's answer to The Joy of Cooking . . . an honorable addition to the field." —Publishers Weekly
About the Author
Paula Deen is the bestselling author of thirteen books and an Emmy Award–winning Food Network television star. She was born and raised in Albany, Georgia. She later moved to Savannah, where she started The Bag Lady catering company. The business took off and evolved into The Lady & Sons restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. She also co-owns Uncle Bubba’s Oyster House with her brother. Paula publishes a bimonthly magazine,
Cooking with Paula Deen, and is a regular guest on QVC, where she sells her books and food products.
Melissa Clark is the author of thirty-two cookbooks, including her latest,
Cook This Now. She is a
New York Times food columnist, and her work has also appeared in
Food & Wine,
Gilt Taste, and other publications.
- Hardcover: 480 pages
- Publisher: Simon & Schuster; 1 edition (October 11, 2011)
- Language: English
- ISBN-10: 1416564071
- ISBN-13: 978-1416564072
- Product Dimensions: 9.2 x 7.7 x 1.7 inches
- Shipping Weight: 2.6 pounds (View shipping rates and policies)
I am a Southern-raised transplant to California and also not a cook. But I bought this book so that I'd have a compendium of Southern recipies to share with my California-native wife. About a year ago, I visited Paula Deen's Savannah restaurant, The Lady & Sons, and absolultely loved the food. No other celebrity chef is more closely identified with Southern cooking than the highly-commercialized Deen, so I'm accepting her authority for this "bible."
This is only the 2nd or 3rd cookbook I've ever bought in my life, so I don't have much to compare it to. But the book does what it promises and lives up to its title. After a 5-page introduction from Deen about the history and variety of Southern cuisine, the book has over 20 well-organized chapters, each specifically separated by type of dish. Most recipes take up one full page, although a few are half-a-page and others 2 pages. Some recipies have diagrams to explain certain techniques. Almost every recipe has either a "tip" from Paula that explains a particularly significant part of the recipe or offers a substitution that might suit alternative tastes. The instructions are easy-to-understand and very direct.
The recipies are not accompanied with photos of each dish. There are two sections of color photos which depict a small number of the finished dishes (with references to the page number of the corresponding recipe). This is one criticism I have of the book - I would have preferred a thicker book with glossy paper and a color photo of each completed dish on the same page as the recipe.
The book is well-made - with standard hardcover cookbook binding that makes it easy to lay open to a specific page in the kitchen. There is a standard book jacket that wouldn't withstand moisture.
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