Most helpful positive review
12 of 14 people found the following review helpful
A Top Gun of Southern Cookimg
on October 18, 2012
My favorite grownup is my paternal grandmother. Born and raised in Waxahachie, Texas, she had deep roots stretching back to Colonial Virginia, red-dirt South Carolina and all the states in between. She coild hardly boil an egg. Kevin Gillespie's grandmother could make anything edible. For both of us, tho, grandmothers are a touchstone for food as family, food as hospitality, food as history and identity. I read Kevin's cookbook from cover-to-cover in one sitting. He's that good a writer. As for the recipes, this is a unique cookbook, I've never seen anything like it and I've about 200 cookbooks in my collection, and 30 years of Gourmet. Rather than a division into starters, mains, sides and desserts, he's given us a startling insight into thinking about American cooking, and American eating. Three categories of recipes make this clear and memorable. He revisits some old school classics and makes them new again, by showing us how to bring their flavor out, and cause us to forget unfortunate versions from our past. Next is a set of recipes for food some or many people profess to hate, like liver, sweetbreads, and okra I suspect even my husband who actually loves all of those, will want to try Kevin's version. And of greatest interest to me, living in California, but with a Southern grandmother and now a daughter whose adopted the South as her home, Kevin's fashioning of the foods he grew up with, from both red-dirt and low-country. Top Stuff!