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Cookin' Southern Vegetarian Style Paperback – January 1, 2000


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Cookin' Southern Vegetarian Style + The Southern Vegetarian Cookbook: 100 Down-Home Recipes for the Modern Table + Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine
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Product Details

  • Series: Healthy World Cuisine
  • Paperback: 191 pages
  • Publisher: Book Publishing Company (TN); 1 edition (January 1, 2000)
  • Language: English
  • ISBN-10: 1570670927
  • ISBN-13: 978-1570670923
  • Product Dimensions: 8 x 7.1 x 0.6 inches
  • Shipping Weight: 12 ounces (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (23 customer reviews)
  • Amazon Best Sellers Rank: #929,975 in Books (See Top 100 in Books)

More About the Author

Hello, To all who have purchased and use my cookbooks-- Thank you.
I have one childrens book Rags The Recycled Doll
I was born in Johnson City, Tenn. on May 18th 1950
I live on a farm in Snow Camp NC- My husband and I own Time After Time Vintage Thrift Shop in Chapel Hill NC.
Our website is
timeaftertimevintageclothing.com

Customer Reviews

4.7 out of 5 stars
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Witty, informative, full of personality, and sopping with delicious recipes.
Danica LaRue
Don't let anybody tell you anymore that being vegan means giving up all your old-time favorite flavors!
"clrankov"
I've tried about a half-dozen recipes in this book, and they've all been fantastic.
Carrie Price

Most Helpful Customer Reviews

31 of 31 people found the following review helpful By gitanazul on February 26, 2005
Format: Paperback
I am a vegan yankee who has recently moved to the south. My vegan friendly southern boyfriend claims that everything I have made from this book captures the true essence of southern cooking. The first thing I made is the "Fried Chicken" Tofu & Gravy and he asked if I could make it again the next night! The recipes are very easy to understand and Ms. Jackson's tips and quips make the book very enjoyable to read. Most of the recipes can be made with ingredients most vegans already have around the house and are also very adaptable. I would strongly suggest that even if you only have a couple vegan cookbooks, and you like hearty, easy to make food, make this book a part of your library. Warning: the dishes in this book are quite addictive; make more than you think you will eat!
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35 of 36 people found the following review helpful By drK on February 1, 2007
Format: Paperback Verified Purchase
I chose this cookbook based on reviews and WOW! My family has loved every recipe we've tried...corn pudding, pineapple/pecan upside down cake, shortning bread fried "chicken," "fish" sandwiches, apple cobbler. This is probably the best cookbook I've found in a long, long time. Fabulous food, fun, chatty style. Really innovative (I've never seen vegetarian versions of Southern food). I thought people were exaggerating when they said non-vegetarians loved certain of these dishes (yeah, not in my family, I thought) but I watched with astonishment as my husband polished off every last tofu "steak" on the platter, oblivious to the fact the rest of us wanted more--this is just not like him!

It's hardly the healthiest cookbook available--many things are fried or have tons of oil, like much traditional Southern cooking, but I've found I can reduce the fat/oil without any problems in the results (ie, The cobbler called for 2 cups of margarine (yeah, really!) but I only used 1/2 cup and it was still fabulous. Most (or all?) of the recipes are vegan. I'm not vegan, so sometimes I substitute eggs or milk, but I've also learned about new alternatives which has been fun. I adore this cookbook. Now I'm just afraid I'll never find another one I like as well!
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21 of 21 people found the following review helpful By "bellaveghost" on February 11, 2002
Format: Paperback
This book is a near-vegan treatise on southern cooking, and the dishes are truly authentic. Jackson's style is friendly and easy to follow, and she and I share the same cooking philosophy -- that every dish is an experiment and every recipe is just a launching pad.
The recipe for Greens is a testament to its merits. Somehow Jackson manages to recreate the rich taste of salt pork that is normally used in traditional Southern greens recipes. Other standout recipes are Flawless Cornbread, Wild Woman's Bar-Be-Que Sauce and Big Bubba's Tofu. Another treat that makes the book worthwhile is the section on household hints, from how to season a cast-iron pan to how to ripen an avocado.
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25 of 27 people found the following review helpful By Jen D on August 13, 2005
Format: Paperback
Ok, so I grew up a northerner who never really had grits or white cornbread or a real live mess o' greens in my life. Now I am proud to say that even my carnivore southern husband will eat chicken fried tofu (and he hates tofu!) and just about anything else I make from Ann Jackson's excellent cookbook. I had been a vegetarian for years, a little fearful of going vegan, and this book helped make the leap effortlessly. The only problem is, now I am addicted to gravy. GRAVY for pete's sake! (not to mention the "addicting" tempeh chicken salad, cornbread stuffing, etc..) And I want Ann Jackson to know that I always wear my vintage kitty cat apron when I bake my vegan pies!

ps - my grandmother taught me how to make stickies when I was 5, but I never knew what to call them before.
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24 of 27 people found the following review helpful By L. Miller on August 18, 2011
Format: Paperback Verified Purchase
I have to admit there are some good ideas in this cookbook. However, ideas aren't enough for a person unless they already know plenty about southern cooking. I have a difficult time believing that most of the people who gave this book 5 stars actually used the book. Almost every recipe I've used has issues, whether ingredients are listed without instructions for use, or are vague/unclear. Also, cook times are not listed. This book is VERY poorly edited.

Here are just a few examples of the incongruencies I encountered while using this book:

Cajun Red Beans and Rice
The ingredient list says to use "Several stalks of celery" which is vague. It also lists "1 bunch parsley, chopped," but the cooking instructions fail to say what to do with it.
The only spice listed for this recipe is cayenne. The outcome would be bland and not very cajun without cajun seasoning.

Fried Chicken Tofu
"Heat oil in skillet. (I think an electric skillet works best with the temperature set at about 300F)" What about those of us (most cooks who need to use a cookbook) who do not use an electric skillet?

Great Smoky Mountains Green Beans
The ingredient list requires beans, mustard, sesame oil, cloves, miso, and plums. The cooking instructions require beans, miso, tomato, and onions. What was I supposed to do with the mustard, sesame oil, cloves and plums, and why weren't tomato and onions listed in the ingredient list?

Aunt Sukie's Collard Greens
Calls for Lemon juice or vinegar, doesn't say how much or what to do with it!

Also note this: Out of 19 five-star ratings this book currently has on Amazon, 8 of those reviews were submitted by individuals have reviewed only this book. Fishy!
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