Recipe Excerpts from The Lee Bros. Southern Cookbook
Praise for The Lee Bros. Southern Cookbook
"The Lee Bros. have written the classic Southern cookbook. They write with flair, brilliance, and hilarious commentary on the recipes, customs, and eccentricities of the South they celebrate with such passion. Their recipes are so good that I believe cookbook writers like the Lee Bros. may turn Southern cooking into an actual cuisine." --
Pat Conroy, author of The Prince of Tides
"I'm a bag fan of that particular brand of Southern poetry and smarts that make up the Lee Bros.' contributions--the best food pieces I read in the Wednesday New York Times each week--so I attacked Matt and Ted's new book like a hungry wolf. I found the same genius and eye for a good story, as well as simple-to-make recipes of the new exotic cooking of the American South. These recipes make my mouth water, and the prose makes my eyes well up for its beauty, simplicity, and truth." --
Mario Batali, chef/owner, Babbo restaurant
"These guys can cook! Just reading the recipes makes me ravenous for scintillating Southern dishes. Sign me up for Tuesday Fried Chicken and Sweet Potato Buttermilk Pie!" --
Bobby Flay, chef/owner, Mesa Grill, BOLO, and Bar Americain
"The brothers Lee chronicle a South unbound by geography. They celebrate a people loosed from the burden of history but still mindful of the ties that bind. In the Lee South, boiled peanuts and edamame play well together. So do black and white, young and old, native and outlander. You'll feel welcome here." --
John T. Edge, author of Southern Belly: the Ultimate Food Lover's Companion to the South
"The Lee Bros. Southern Cookbook makes me daydream of a long ago summer on a Pawleys Island back porch, the aroma of the marsh and the dinner table mingling with laughter of many generations of families and a few too many glasses of wine. Oh to the magic of being at table together in the South." --
Frank Stitt, author of Frank Stitt's Southern Table
"The wit and enthusiasm of the Lee Bros. is irresistible, as are the recipes--a mix of traditional Southern classics and unique, highly individual creations--which will have you reaching for your cast- iron (or stainless steel) skillet." --
Scott Peacock, author of The Gift of Southern Cooking
Book Description
You don't have to be southern to cook southern.
From the New York Times food writers who defended lard and demystified gumbo comes a collection of exceptional southern recipes for everyday cooks. The Lee Bros. Southern Cookbook tells the story of the brothers' culinary coming-of-age in Charleston—how they triumphed over their northern roots and learned to cook southern without a southern grandmother. Here are recipes for classics like Fried Chicken, Crab Cakes, and Pecan Pie, as well as little-known preparations such as St. Cecilia Punch, Pickled Peaches, and Shrimp Burgers. Others bear the hallmark of the brothers' resourceful cooking style—simple, sophisticated dishes like Blackened Potato Salad, Saigon Hoppin' John, and Buttermilk-Sweet Potato Pie that usher southern cooking into the twenty-first century without losing sight of its roots. With helpful sourcing and substitution tips, this is a practical and personal guide that will have readers cooking southern tonight, wherever they live. 32 pages of full-color photographs of the recipes; fifty b/w photographs from the Lee Bros.' travels throughout the South.
Customer Reviews:
terrific read - great writing.......2007-09-30
I based my purchase on others opinions and I am glad that I did. I have not attempted to re-create any recipes because reading the book itself is such a delight. I am looking forward to doing some of the preserving and found such inspiration from this.
Just ok........2007-08-07
I was really excited to buy this book. I love southern cooking...with that said...I haven't made one dish from this book. I intended to make boiled peanuts...a family favorite...but they take like 8 hours to make. I was delighted to find they had a recipe for them!
It is a really big cookbook. I was attracted to the fact these genteel brothers both pursued the same careers...seems sweet. It just couldn't hold a candle to a cookbook I purchased back in the 80's by an old woman out of Kentucky (ok, I really don't know where she was from or how old she was...but there was a lot of wisdom in that book so I assumed she was old!)...I believe it was called The Heritage of Southern Cooking by Camille Glenn. I just looked it up on this site and it has been reissued with new photographs for 2007. Now that is a good cookbook! If I had to choose between the Lee Bros. and hers...get Camille's. Another good option is one of Nathalie Duprees cookbooks. (Though I couldn't stand watching her cooking show...she was not TV ready!)
Bayou by way of Brooklyn.......2007-08-07
What a disappointing hodge-podge of old yarns, uninteresting recipes and advertisements (for themselves and their pals!) These boys are from New York. It's never stated, but my guess is that they are closer kin to Dolly Levi than to the sainted Robert E. Lee. Caveat emptor.
Good, but preview it before you buy it.......2007-06-13
It's a labor of love, but one that tends to favor low country fare. It's heavy on seafood recipes and those items can be pricey or hard to get for non-coastal cooks. The commentary was good and the pictures were pretty and representative of southern food.
This book might be better for the southern gourmet or foodie, rather than the everyday time-pressed southern cook. It's a nice receptacle of southern culture and food, but it's large and clunky and takes up too much space on the kitchen counter. For such a large book, the smallish print is difficult to read. A nice coffee table gift item?
Very good ... but not without some flaws.......2007-06-07
The Lee Bros Southern Cookbook may be the only Southern cookbook you'll ever need. The boys offer hundreds of great recipes and funny anecdotes, but to be honest, the book could have used more photos. It's often quite helpful to see a picture of what you're trying to cook in a cookbook so you can get an idea of what the finished product is supposed to look like. Granted, the book does HAVE photos, but only inserted at intervals throughout the text like those movie stills you get in movie tie-in novelizations. The problem with this is that the photo of the dish you're trying to cook may be several dozen pages away from the page the actual recipe's on, forcing you to have to flip back and forth, which is not always easy when you've got your hands full in the kitchen. Also, the photos seem a bit dark and murky, like those cliched photos from French cookbooks of the 1970s, which always seemed to have big bunches of purple garlic tied together with straw and a dead game bird in there somewhere.
Another flaw is the paper the book's printed on. It's cheap-looking and rather rough, like the paper in a kids' colouring-in book, which means it would be very easy to stain in the average kitchen. Glossier paper would have been better -- it's easier to wipe clean if you spill a blob of sauce on it or something, and it would've just looked nicer and more professional too.
Those points aside, the brothers' book is hard to fault. You get quantity AND quality here, in spades. The boys have managed to modernize many classic Southern recipes while still maintaining the integrity of them. For some recipes, they've tossed out unhealthy (and franky, gross) ingredients like marshmallows (who in their right mind would use marshmallows in a SALAD?) and replaced them with healthier, tastier alternatives (like avocado, which offers the same creaminess and texture). These guys are smart, creative, and ebullient about food, and their enthusiasm is contagious. I can't wait to really start exploring their book in depth, but it may take me years to fully do so.
Book Description
As owner and proprietor of The Lady & Sons restaurant in Savannah, Paula Deen is one of the South’s most celebrated chefs. Now two of her cherished culinary classics–The Lady & Sons Savannah Country Cookbook and The Lady & Sons, Too!–have been combined into one delicious volume, available in hardcover for the first time.
As a special treat,
Paula Deen’s Kitchen Classics includes candid photos from Paula’s recent wedding, as well as scrumptious new dishes from the reception, tasty creations that have never appeared in any of her other books.
Here are hundreds of mouthwatering, easy-to-follow recipes. For appetizers, soups, and salads, whip up some Georgia Spiced Pecans, Mini Onion Quiches, She Crab Soup, and Gingersnap Pear Salad. The delectable main courses will be the hit of any family supper, Sunday picnic, or dinner party. Who can resist Beaufort Shrimp Pie, The Lady’s Oven-Roasted Ribs, Ron’s Grilled Peanut Butter Ham, or Hot Savannah Chicken Salad Casserole?
Enhance any meal with heavenly side dishes like Crunchy New Potatoes, Collard Greens, and, of course, Fried Green Tomatoes. And what meal is complete without sinful desserts–from Mississippi Mud Cake and Cherry Cream Cheese Pie to Sliced Nut Cookies and Butterscotch Delight? Is your stomach growling yet?
Seasoned with Paula’s practical kitchen hints and her friendly, no-nonsense observations,
Paula Deen’s Kitchen Classics is the perfect gift for experienced cooks, budding chefs, and anyone who loves comfort food.
Customer Reviews:
Southern delights.......2007-09-20
Paula makes cooking easy and fun. Let's face it folks........this is NOT Cordon Bleu! The recipes are very good and makes use of plenty of 'helper' ingredients like canned cream style soups, cake mixes and self rising flour. Boy, does she ever use lots of butter!! It is a book I'll use often cuz it makes sense in our busy lives. The 'helper' ingredients were a surprise but so sensible. Plus, you get two of her books in one binding.
My wife loves it........2007-09-14
My wife is addicted to the Food Network, and her favorite hostess/chef is Paula Deen. I bought her this book for her birthday, and she proceeded to read it like a novel. She quickly picked out her favorite recipes and made a shopping list right away. She hasn't told me when I get a taste of the new recipes, but I can't wait.
Just wonderful with a stick of butter!.......2007-07-05
I started watching Paula Deen and like so many folks just thought she was wonderful. Her Food Network Chefography was great and showed she had an idea and a need and went for it. I purchased these book for my cooking challenged cousin as I had tried a couple of her recipies and they were fabulous, just no way of messing up. I just recently tried her Red Velvet cake for a cousin and he was thrilled. What really made me look at her books was a friend who baked Paula's sour cream pound cake with caramel topping, this was wonderful!!! As a cake baker, myself, I really don't eat a lot of cake but I'm always willing to have a slice especially if I didn't have to bake it, THIS CAKE WAS WONDERFUL! I had a couple of slices!!! I went to library and got all of her books that I could find and now I am going to buy a couple of them for myself! I unfortunately did not like the format for her friends cookbook and would rather just watch Paula's Party then read it but the recipies are still great. I hope you'll enjoy her TV shows and books too! and keep a stick of butter handy.
Paula is so entertaining...........2007-05-14
Along with those decadent recipies, Paula is so funny and entertaining. Recipies are easy to follow....tasty and an eye pleaser. Enjoy using the book on a regular basis....favorite recipie....Shrimp stuffed wrapped with bacon....Delicious!!!!
Great Book.......2007-05-13
Its a good Book but not what we thought it would be. But worth the money.
Customer Reviews:
A True Gem for Those of Us Who Live It !.......2007-09-06
Gayden's book is beyond a cookbook---it brings to mind that culture that we lived and actually are still living in the South. A Yankee friend said she just "couldn't relate" to the book. Poor thing. I guess it just takes a Southern lady of a "certain age" to fully appreciate the authenticity of Gayden Metcalfe's descriptions of our funeral protocol!
Even when reading it all alone, I laughed right out loud on nearly every page at not only Gayden's wit, but her ability to let us see the funny side (and caring side) of our funerals and the food solace we provide before and after. It captures those customs perfectly. And, just as she said, I keep the ingredients of a casserole in my pantry at all times, just in case of a neighbor's sudden death, and my funeral suit hangs in the closet and my pearls at the top of my jewelry chest, at the ready.
I always sent my sons to church in suits and ties anyway, but I did this partly so they too would be ready for a funeral at the drop of a hat. More than once, we'd have to outfit a cousin because his mother didn't understand this, bless her heart.
Gayden's recipes are grand, really dressed up versions of our "funeral food." No Cheese Wiz is included, thank goodness.
I particulary laughed at this truth: After the cemetery part of the funeral, in the car on the way to the family home for the funeral meal, we can speak ill of the dead one quite vigorously. But once we get in the driveway of the bereaved, we straighten up and speak only of the great loss to the community his death has caused, even though he had been a rip-roaring scoundrel.
And even in the privacy of our car, understand that each criticism of the dead one had been prefaced with "Bless his heart. . ."
A Southern lady can give the most scathing statement as long as she begins with "Bless her heart. . ." An example, "Bless her heart, she's ugly as homemade soap and her children are such a disappointment. They all take after her grand-daddy on her mother's side, and bless his heart, I wouldn't pour ice tea on that rascal if he was on fire." Of course, we wouldn't do that at the family home after the funeral, only in the car on the way to it.
And we could get away with saying that to her third cousin once removed over the bridge table, but we wouldn't say it to her face. But we could say to her: "Bless your heart, that husband of yours has caused you such grief, with his runnin' around and all. I just wish you'd married Joe Bob, who made a dentist. I know your daddy wanted you to, but, Lord knows, you did the best you could at the time, you bein' pregnant and all."
If you like cookbooks..........2007-08-13
Started off funny and was loving it..then it became pretty mundane and nothing but recipes. Some look pretty good and worth a try. But I don't think this one is as funny as it could have been with less recipes and more funny stories.
Hilarious Book for Any Southern Belle!.......2007-07-27
I couldn't stop reading Metcalf's humorous and accurate descriptions of southern traditions... As soon as I finished my copy I purchased copies for all my fellow "belles" to read and all have been delighted with the hysterical accounts of southern funeral protocal as well as the delicious recipes! Also check out Metcalf's wedding version "If Lilli Beth Don't Catch That Bouquet Somebody's Gonna Die"- equally as funny and a great gift for any mother-of-the-bride!
Girls raised in the south.......2007-07-20
I laughed and laughed with this book. One of the few books I have read several times. Read it out loud with a group of my friends and they were belly laughing. People from other parts of the country may not understand all the regional descriptions. But a must for girls raised in the south.
More Recipe Book.......2007-07-18
This book does have it's funny moments, but it is more of a recipe book than I expected. I was a little disappointed, I expected more, due to excerpts I had read prior to purchasing the book.
Book Description
From renowned food writer and proud Southerner James Villas comes the definitive Southern cookbook, featuring fascinating Southern lore, cooking tips, and 388 glorious recipes for any occasion. It includes traditional favorites, delicious regional specialties, and new recipes from some of the South’s most innovative chefs. The author of more than a dozen acclaimed books, Villas was the longtime food and wine editor at Town & Country and was named Bon Appétit’s Food Writer of the Year in 2004.
Customer Reviews:
Great Book.......2007-09-28
I first got this book from the library and when I didn't want to give it up, I bought it! Love the book, the pictures, the recipes.
love the book!!!!.......2007-07-24
I love this book, after I got it, I saw it at a high end culinary shop--boy was I impressed that I already had it!!!
terrific condition, wonderful service provider!!!
Fabulous!.......2007-07-16
A fabulous book. I have been seeking a good Southern cookbook for the past several years, ever since I borrowed Damon Lee Fowler's classic from the library and then later realized it was out of print. This one seems to cover all of the classic recipes I was seeking, along with other wonderful surprises. It really fits the bill! The first recipe I made was the pimento cheese, and it was great. Highly recommend.
A Cookbook Worth Waiting For.......2007-04-03
Get thyself immediately on-line to Amazon.com or your local book shoppe and run right by all those tomes on American cooking, New England cooking, Western Cooking, Canadian cooking, and Aunt Betty's crook pot favorites and grab a copy of James Villas's "The Glory of Southern Cooking." This is a no nonsense guide to some of the best recipes one could have in their repertoire of culinary favorites. I love the one recipe per page along with some pithy commentary on origin and preparatory advise. And do I ever love that most of the required ingredients are what one finds in most kitchens. Clearly this cook book goes to the top of the pile!
James Villas' 'BIG BOOK' at last. Buy it NOW!.......2007-03-31
`The Glory of Southern Cooking' by outstanding American culinary journalist, James Villas is, in many ways, an answer to my quest for a `definitive' cookbook of Southern cuisine. Villas himself is too modest to claim being the final authority on Southern cooking. He even cites three works which are closer to being the `Mastering the Art...' for Southern cuisine than this work; however, he does attest to the fact that it is far more comprehensive than any of his earlier `general' cookbooks, which are based on his mother's North Carolina cooking experiences.
For those who don't know Villas, he is the author of thirteen (13) earlier books, the best of which are collections of his columns from `Town and Country' and other culinary and lifestyle magazines. As such, Villas has been researching the far corners of `Southern Cooking' for the better part of 40 years, largely from the same insider's point of view as his friend, Craig Claiborne. After all this time, Villas' great hypothesis, for which he offers this book as a verification, is that the cuisine of the American South is as rich, diverse, and as involved as those of France, Italy, or China.
Many writers have approached `Southern Cuisine' from the bottom up, such as Edna Lewis in her `The Taste of Country Cooking', Justin Wilson's several cookbooks, or Sallie Ann Robinson's `Gullah Home Cooking the Daufuskie Way'. Even more, it seems, have approached things from the top down, from the point of view of high-end restaurants specializing in Southern cuisine. Prime examples are celebrity chefs such as Paul Prudhomme, Emeril Lagasse and Frank Stitt. Books which seem to combine these two approaches are the many cookbooks from Paula Deen, based on her `The Lady and Sons' Savannah restaurant, the `Mrs. Wilkes Boardinghouse Cookbook' and the recent `The Lee Bros. Southern Cookbook'. Of all these books, Villas seems to have three distinct advantages. First, his broad and long experience has enabled him to cover the cuisine(s) of the entire south (from which he excludes Texas, which he considers something of a land unto itself). Unlike, the Lees, the Deens, Wilson, Stitt, and Lagasse, he is not bound to the Tidewater, Cajun, Creole, or `soul' food styles. Second, his point of view has an element of the scholarly about it. Thus, while he may not be giving us the very best or most elaborate recipe for pimento cheese spread (he does that in `Stalking the Green Fairy'), we are assured of getting the recipe most familiar to the greatest number of `Southern Cooking' practitioners. Third, Villas explores that great middle ground of genteel home cooking and entertaining, below the great New Orleans restaurant practitioners but above the raw roots. A fourth virtue of Villas' presentation is that while many of his headnotes include personal information like the Lee Bros. chitchat, he goes into greater depth regarding the cachet surrounding various dishes and their role in Southern cuisine at large.
These four points are interesting and make good reading; however, the best feature of the book for the student of Southern Cooking is the Introduction which covers more than 35 pages of material on `Equipment', `Ingredients', `Special Cooking Techniques', and `A Southern Glossary'. This is stuff that appears in no other book I have read on Southern cooking. It is by far the best argument Villas has for both the distinctiveness and richness of Southern Cooking. The high point is Villas' description of how to make a classic Cajun roux, which involves far more than the simple French white roux. Villas claims that he spoiled ten (10) attempts at the task before getting it right, in spite of being tutored by none other than Paul Prudhomme.
And, the best feature of the book for the average cook is the fact that the book may be the very best source of recipes for virtually every classic Southern dish you can think of (as long as you don't want any Texas recipes). `James Beard's American Cookery' may just be a bit more complete and a bit more authoritative, but Villas is far more fun to read and his recipes are much easier to follow.
A fine sample of Villas' range and emphasis is his chapter on barbecue. The 20 recipes cover Carolina, Tennessee, Georgia, Alabama, Creole, Florida, Arkansas, Kentucky, and Virginia styles, covering pork, veal, chicken, shrimp, fish, quail, duck, and rabbit, but no Texas or Kansas beef styles! Of course, Villas lets his personal preferences shine through now and again, when he considers Carolina pulled pork to be the king of all barbecue recipes. Of course, he doesn't weigh in on the theological arguments over the superiority of Lexington (western) versus Tidewater (eastern) recipes.
While I can't guarantee Villas will have every single Southern recipe you may want or need, I can't find any of the classics I'm familiar with among the missing. I thought for a moment he may not have the fried pickle chips I had for the first time last year on a trip to Myrtle Beach, but there they were, on Page 22.
It's easy to say that a cookbook is a good read or scholarly or well-written, but that doesn't address whether this is a good book from which to cook. Well, this is a good book for cooking, as well as all these other virtues. The recipes are written well, they are easy to read, the pages will photocopy well, and the tips and techniques are well presented, without being preachy. My happiest discovery was the recipe for shrimp remoulade, which tastes good simply by reading the ingredients.
If you are put off by the extensive use of deep-frying, my best suggestion is to read Shirley Corriher's exposition on deep-frying in `Cookwise' to appreciate that the method actually doesn't add that many fat calories.
I hope Villas keeps writing for us for a long time, but I suspect he has now given us the most important book of his career.
Book Description
Tradition meets the 21st century in this hip and colorful cookbook that shows that Soul Food doesn't have to be "country food."
In Delilah's Everyday Soul, chef Delilah Winder shares the Southern-inspired recipes that helped earn her the devotion of many, including television's Oprah Winfrey, the NFL's Donovan McNabb, and music's Patti LaBelle. Sharing more than 100 of her favorite recipes and the stories behind them, Delilah reaches back to her roots and forward to future generations of soul food lovers with her fun, eclectic recipes.
For Delilah, Southern food comes from the heart and touches the soul. The recipes in Delilah's Everyday Soul are arranged by occasion and accented with special memories, tips, and suggestions for preparing and serving. They feature traditional soul food like Delilah's delectable fried chicken and strawberry lemonade, and also include more modern renditions of the fare, plus alternative ingredients for those who want to try healthier versions of the spectacular recipes.
Customer Reviews:
Mmmm Good.......2007-09-15
This is one of the many cookbooks I own, but I must say Deliah's book is easy to follow and she has the best macarroni& cheese receipe that I ever tasted. If you like soulfood this is a must have.
Missing a step.......2007-09-02
The "famous" macaroni and cheese recipe is missing a step, but it can be figured out easily enough. Seems like a nice cookbook but I haven't tried all the recipes yet. There is a bit of extra "fluff" between recipes. Pleasant book in any case.
ohhhhhhh Delilah!.......2007-07-24
I bought this book thinking it was just a cookbook but I was sure delighted when I opened it up and read it cover to cover. Deliah shares about how she got her love for entertaining and using fine china, and how she learned from her grandmother how to set a nice, inviting table. I tried two of the recipes so far and they were not hard at all and boy, were they so flavorful! Delilah also gives great tips in this book. This cookbook will be used often.
Everyday Soul.......2007-07-24
I really like this book! And I love her personality! A lot of the recipes DEFINITELY cannot be eaten everyday, but she has some wonderful recipes and stories as well. In the South, there is a story about everything, and Delilah Winder has definitely captured the essence of southern living in her cookbook. If you love "southern" living, then you will love this cookbook.
A good cookbook that's also entertaining to read........2007-07-10
If you want to learn more about southern cooking then this is the right book for you. It includes almost all the recipes that the South is famous for and the author, whose passion for cooking is contagious, does a good job presenting the different recipes with entertaining anecdotes of her own.
However, if you are looking for some healthy and quick recipes then maybe you should get a different cookbook. The author doesn't give any calorie counts or preparation times. What she does give you are some delicious and sometimes indulgent recipes. This book was clearly written for the love of food not to watch your waistline.
My only complaint is that some of the recipes didn't seem to have the right measures. For example the famous Maccaroni and Cheese Recipe(which btw won an award on the Oprah Show) called for one 9x13 pan and states that it serves 6-8 people. Well, when I made it, I came out with THREE 9x 13 pans of maccaroni and cheese which I ended up giving away to friends and family. But everybody confirmed that it was the best Mac and Cheese ever! So just use some common sense when you look at the amount of ingredients versus the serving size.
Book Description
Bigger, better, expanded, enhanced, and just a whole lot more of the reliable, authentic dishes readers expect from Southern Living. This all-inclusive and completely revised edition packs in more than 1,250 recipes in its 512 pages, all tested for prep times, health-consciousness, convenience, and, of course, exceptional taste. Longtime fans of Southern Living as well as novice cooks will love the comprehensive Kitchen Basics chapter and abundance of enticing photographs.
Customer Reviews:
Terrific cookbook!.......2007-09-09
I checked this book out from my library and quickly realized that I had to have this book! The recipes all sound delicious and easy to prepare. The how-to sections on making bread and choosing cuts of meat are very helpful. You can't go wrong with this book!
favorite cookbook.......2007-09-08
Recipes are easy to make,and taste great. I love that the book includes a nutrient analysis for each recipe, and also highlights family favorite and quick recipes. This book makes a great gift.
Great Basic Cookbook.......2007-03-18
This is a great basic cookbook to have, plus it offers so much more, especially if you are a southern cook.
Awesome Book!.......2007-03-15
I love this cookbook. Has awesome recipes. Would highly recommend it.
All-New Ultimate Southern Living Cookbook.......2007-03-01
Like all the annual Southern Living Recipe books, this one is equally wonderful as gifts for my wife and mother-in-law. Husbands & son-in-law, go for this one - it may get you out of the dog house.
Amazon.com
Warmly effusive and dear yet gritty, Paula H. Deen seems mythically Southern. But this cooking luminary, proprietor of Savannah, Georgia's Lady & Sons restaurant, is the real thing. The Lady & Sons Just Desserts, her all-sweets follow-up to The Lady & Sons Savannah Country Cookbook and The Lady & Sons, Too!, celebrates the Southern sweet tooth with 120 recipes, including traditional formulas for the likes of Brown Sugar Pound Cake and Lemon Chess Pie as well as best-loved restaurant innovations like Turtle Cake, Lemon Curd Pudding, and Gooey Butter Cake. ("These are very, very rich," Deen advises, "and a little goes a long way--even for piggies like me!") Lovers of the restaurant--which grew to prominence from $200 and lots of determination--as well as those seeking easy-to-fix temptations should put this book to happy use.
Among its wide-ranging recipes, Desserts offers Carolyn's Jell-O Cheesecake, Lauren's Chocolate Drizzle Pie, and Hidden Mint Cookies--recipes based on cake mixes and other convenience foods. These creditable sweets are of course work saving, but are perhaps better viewed as solidly characteristic of their time and place. Equally particular are candies like Mamma's Divinity and Uncle Bubba's Benne Candy, and "other sweet things," as Deen dubs them, such as Banana Split Brownie Pizza, Easy Homemade Oreo Ice Cream, and Fresh Apples with Butterscotch Dip. With asides by Deen family members, including son Jamie's "Food Is Love" ("I am right this minute 20 pounds over-loved," he writes), useful tips (Deen provides an "emergency" recipe for sweetened condensed milk), and plenty of piquant anecdote (after Deen had rattled on endlessly to her grandmother about her intention to open a restaurant, the older woman paused and replied, "Paula, have you lost you damned mind?"), the spiral-bound book is not only full of delectable eating, it's lots of fun. --Arthur Boehm
Book Description
As Paula Deen will tell y'all, there's just no satisfying way to finish a delicious meal without a scrumptious, mouthwatering dessert!
In this beautiful hardcover edition of The Lady & Sons Just Desserts, Paula -- author, restaurateur, and Food Network star -- devotes her trademark southern charm to a tempting collection of more than 120 delightful recipes, guaranteed to indulge any sweet tooth. Whether you're baking for the holidays or an after-dinner treat, there are crowd-pleasers here for any occasion.
These are the classic down-home recipes that have made Paula beloved to her fans everywhere, from her signature Gooey Butter Cake and Key Lime Grits Pie to Pecan Shortbread Bars, Hidden Mint Cookies, and Iron Skillet Brownies. Whether you're whipping up an Old South Jelly Roll Cake for a weekday treat or baking the Apple Butter Pumpkin Pie or Christmas Nut Pie for a holiday celebration, these treats are as easy to create as they are to enjoy. The Basic 1-2-3-4 Cake -- in coconut (Jamie's favorite), caramel (Bobby's favorite), or chocolate -- makes a wonderful birthday surprise, and the Tennessee Banana-Black Walnut Cake with Caramel Frosting is a southern favorite sure to become one of yours as well. There is also a wide array of cookies, bars, and candy, including Savannah Cheesecake Cookies, Orange Brownies, Chocolate Brickle, and Creamy Caramels. Even the most time-pressed cook will find it a snap to create these from-scratch recipes, using Paula's tips for reliable convenience ingredients and time-tested shortcuts that will impress and delight family and friends.
Filled with warm baking memories and family stories, The Lady & Sons Just Desserts is already a kitchen classic. There are also helpful baking tips for measuring ingredients, storing leftovers, and even cutting a few calories, as well as tasty flavor variations and unique serving suggestions throughout. So bring the folks together to create your own memorable meals and occasions and remember to save room for dessert!
Customer Reviews:
Yummy !!!!.......2007-10-01
This is just one more of Paula's great books. Sharing lots of her self along with her really yummy desserts. A definite YES. Get it.
Not tempting enough.......2007-09-04
I received this book as a gift for Xmas and was quite excited to read through it as I enjoy PD's cooking show. However, I was really disappointed with the recipes and have only made one of the recipes in a years time.
The biggest disappointment to me is the use of processed cake mixes and pie crusts. I can't cook to save my life but I can bake really well and there's a reason I do it ALL from scratch. :) Because many of the cakes call for premade mixes, I'll never bother to make them.
I think the rest of my distaste is simply that the recipes don't really appeal to my personal tastes (much to my surprise). I'm not a big fan of coconut, chocolate or bananas. :)
ok not up to date old cookbook.......2007-08-24
I was disappointed, I expected her newer recipes in ther but instead they are old ones.
Paula Dean is the best.......2007-07-03
Everyone deserves a trip to Savannah, at least once in their lives. A visit to Paula Dean's restaurant is an experience. This cook book can bring a little savannah home with you. You have to REALLY like sweet desserts to enjoy this. All you people with carbo problems, don't tempt yourself with these recipes.
the lady and sons just desserst.......2007-05-07
If anything could make you go off a diet, this is it. Paula makes fattening fun.
Book Description
The Lady and Sons Box Set contains Paula Deen’s first two spiral-bound cookbooks, The Lady and Sons Savannah Country Cookbook and The Lady and Sons, Too!, packaged together in one attractive box. Together, the cookbooks contain over 550 of Paula’s classic, down home, Southern recipes and this boxed set makes a tempting addition to any cookbook collection, and a great gift for friends!
Customer Reviews:
Great Country Cooking.......2007-08-23
I love to read cookbooks and am always looking for ones with the kind of cooking I grew up eating--Paula Deen does a good job keeping her recipes simple and easy to follow plus she cooks with real butter and I fiqure anything is good with butter in it or on it. Some of her recipes are more heart friendly but if you are looking for a health food cookbook this isn't it
Good set of cookbooks........2007-08-07
I guess butter and such doesn't bother me! I read the reviews of this cookbook and some complained that it wasn't good for people watching cholesterol, etc.
Here is a real cholesterol raiser that is soooo good...the cheeseburger meatloaf...it is to die for!!! Great recipe! I have also made squash casserole...really good!
These are good cookbooks!
southern cooking.......2007-06-14
This set of cookbooks is great. I have used them almost everyday. They have real down-home southern recipes that I can identify with from my childhood. I would highly recommend for anyone who wants to cook like the Southern grandmothers.
Paula Deen.......2007-05-31
Great recipes...have tried a few some are a little more involved, some are so easy & a lot of things you have on hand. A great add to your collection of recipes.
Love this woman!.......2007-05-17
This is an excellent set for anyone at any level of cooking or baking experience. Reminds me of the cookbooks my mother had when I was growing up. Just reading these recipes will make your mouth water! Nothing really fancy here -- just wonderful food that puts one in the mind of home and family gatherings.
Books:
- Power of An Hour: Business and Life Mastery in One Hour A Week
- Richard Nickel's Chicago: Photographs of a Lost City
- Riding The Waves of Culture: Understanding Diversity in Global Business
- Sarbanes-Oxley for Nonprofits: A Guide to Building Competitive Advantage
- Strategic Planning for Public and Nonprofit Organizations: A Guide to Strengthening and Sustaining Organizational Achievement, 3rd Edition
- The Art of Project Management (Theory in Practice (O'Reilly))
- The Bully at Work: What You Can Do to Stop the Hurt and Reclaim Your Dignity on the Job
- The E-Myth Revisited: Why Most Small Businesses Don't Work and What to Do About It
- The Elements of Style, Fourth Edition
- The Emotionally Intelligent Workplace: How to Select For, Measure, and Improve Emotional Intelligence in Individuals, Groups, and Organizations
Books Index
Books Home
Recommended Books
- Harrington on Hold 'em Expert Strategy for No Limit Tournaments, Vol. 1: Strategic Play
- Christmas with Paula Deen: Recipes and Stories from My Favorite Holiday
- Variability in Human Fertility
- A Brief History of Time: From the Big Bang to Black Holes
- Adobe Photoshop CS3 for Photographers: A Professional Image Editor's Guide to the Creative use of Ph
- Blog Rules: A Business Guide to Managing Policy, Public Relations, And Legal Issues
- An Introduction to the Tellington-Jones Equine Awareness Method: The T.E.A.M. Approach to Problem-Fr
- Leasing Space for Your Small Business
- Tilting, Newfoundland
- A Horse Around the House: Second Edition
General
| Biographies & Memoirs
| Subjects
| Books
The Deen Bros. Cookbook
Paula Deen Celebrates!: Best Dishes and Best Wishes for the Best Times of Your Life
Everyday Pasta
Paula Deen's 2008 Calendar
Christmas with Paula Deen: Recipes and Stories from My Favorite Holiday
On a clear, brisk February afternoon in Louisville, Kentucky, in the asphalt parking lot of Lynn's Paradise Cafe, we started a fire. All it took to get going was some wadded-up newspaper, a small pyramid of charcoal, and a match. To keep the flame alive, we put our cheeks to the chilly pavement and blew on the bottom layer of coals. Diners leaving the cafe from early dinners glanced at us, chuckled nervously, and hurried along to their cars. When the pile was glowing, we added some split logs and the plume of smoke rising from the pavement became woodsy and fragrant. By the time the sun went down, the flames were hotter and brighter, so we added more oak. Once the fire was roaring, customers in the restaurant became concerned, and the chef, Sarah, in clogs and a kerchief, shuffled out with the buttoned-up manager, Lori, to check on us.
