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Good Old Grits Cookbook Paperback – January 5, 1991


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Product Details

  • Paperback: 160 pages
  • Publisher: Workman Publishing Company (January 5, 1991)
  • Language: English
  • ISBN-10: 0894808656
  • ISBN-13: 978-0894808654
  • Product Dimensions: 8 x 0.4 x 8 inches
  • Shipping Weight: 4.8 ounces
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Best Sellers Rank: #540,780 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Southerners know that grits are a cornerstone of Southern cooking. For the rest of us, who suspect that grits are wallpaper paste that mistakenly wound up on our plates, Neal and Perry have written a vindication of the food and provided an interesting, quirky new point of entry to regional cooking lore. Humble grits have been around for roughly 5000 years and were a staple in the diets of early American settlers. But, the authors believe, grits are misunderstood outside of the South because they are usually eaten alone. Instead, they should be scooped up with sausage and swirled in runny egg yolk, mixed with rich gravy, or topped with molasses for dessert. These recipes put grits on the table at breakfast, lunch and dinner in the form of shrimp and grits, cheese grits and blueberry and grits muffins. Recipes are safe for the inexperienced. No allowance is made, however, for substituting frozen foods for out-of-season items--a drawback. Readers should also be aware that some recipes will require a fair amount of time, though the result will be dishes with "stick-to-it-iveness." Neal and Perry also share a recipe for preparing stoneground grits, which they claim have true Southern flavor--but packaged grits from the local supermarket should do just fine.
Copyright 1991 Reed Business Information, Inc.

From Library Journal

Neal, author of Biscuits, Spoonbread, and Sweet Potato Pie ( LJ 4/15/90) and Bill Neal's Southern Cooking ( LJ 10/15/85; rev. ed., 1989), and Perry are die-hard grits lovers, and they are ready to convert those who are not. Plain grits, fancy grits, shrimp and grits, grits souffle, and just about any grits facts you might ever need to know--they're all here. Fun but serious too, and who knows--polenta has had its day, maybe grits are next.
Copyright 1991 Reed Business Information, Inc.

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Customer Reviews

4.6 out of 5 stars
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Most Helpful Customer Reviews

17 of 17 people found the following review helpful By chris wayburn on September 20, 2009
Format: Paperback
I was raised on grits and have loved them since I was a young child. It wasn't until I went to UNC-Chapel Hill and dined at Crooks Corner on the now-famous Shrimp and Grits that I realized grits were more than just for breakfast. My mother got me this book probably 15 years ago and I have used it regularly ever since. The Jalapeno Grits Casserole has become my signature dish to bring to parties and potlucks up here in the Pacific Northwest, and is always requested by friends. I've shared this cookbook with several folks out here who had never had grits before, now they mail order their grits, just like I do, to try these recipes (it's near impossible to find real grits out here, other than the instant kind). Just tonight I cooked Grillades and Grits for the family; what an excellent, elegant, yet simple dish! This cookbook has become one of my go-to cookbooks just about any time I want to have a uniquely Southern meal. My other go-to Cookbook is the New Southern Basics by Martha Stamps- she has been a friend and instilled a love of cooking when I worked with her almost 20 years ago. Buy this one too!

Get this book and find a source for decent stone-ground grits (Callaway Gardens Speckled Heart Grits are excellent, and for under $20 you can get 6 pounds, enough to last for a long time), and you will love how the simple, lowly grits can be elevated to fine cuisine.
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5 of 5 people found the following review helpful By Lovey on December 28, 2008
Format: Paperback Verified Purchase
I've had a wonderful time using this cookbook. The recipes are easy to follow and the results are delicious. I have since bought 2 more copies and sent to friends. The authors of this book made this southern gal very happy!
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4 of 4 people found the following review helpful By Helen Vonmiller on January 24, 2010
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My wife is a grits fan, and in surfing I cam across something I never knew existed. A grits cookbook. "Good Old Grits" is that book. It has lots of ways to incorporate grits into many type of cooking. This, then, is a perfect book for those looking for a gluten free cookbook. It has main dishes and deserts. I highly recommend this book.
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2 of 2 people found the following review helpful By anniekittenclaws on April 4, 2010
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I gave this as a gift to a friend who has been looking for this book all over the place. I thought what a great birthday gift this would make for a good cook. He was so surprised and just loves this book. I hoping to be invited over for some good old fashion southern food.
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I haven't tried the recipes, yet. I bought this book at a yard sale for my daughter & after looking through it, wanted a copy for myself. Seller gave excellent service.
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By gemstar on July 22, 2013
Format: Paperback Verified Purchase
Always wanted to have a cookbook to have a variety of ways to use grits. Heard about Shrimp and Grits and now i have a recipe to try them. Can't wait.
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This book just didn't capture my attention.... guess it just wasn't my bag. But, it is well written and those really interested in this food product would no doubt find it worthwhile. Don't have anything negative to say about the book.... it just wasn't for me personally.
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