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Seasoned in the South: Recipes from Crook's Corner and from Home Paperback – October 20, 2006
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Top Customer Reviews
If you've read my cookbook reviews you know that cooking is not one of my talents or interests. Consequently I enjoy cookbooks that are simple, use ingredients that everyone tends to have in their kitchen and make me look really, really good (like I actually know what I'm doing and I do it well.) Oh, and the food must taste wonderful when it's served.
Bill Smith's Seasoned in the South: Recipes From Crook's Corner And From Home is not only all that, it is truly country cooking for everyone! And the very best thing is that if you don't like to cook or just don't want to, you'll have a wonderful and mouth-watering time reading it like a novel. Smith has included bits and pieces of personal stories about himself, friends, family members and even former President Jimmy Carter. This cookbook is lip-smacking scrumptious and you'll be saying, "Ah, that's how it's done!"
My favorite recipes: Baked Winter Squash Soup (I can't wait for autumn!); it makes me think of crisp fall days with leaves gently falling from the trees. Pork Roast with Sauerkraut; I have everything but the pork roast in my kitchen and it reminds me of Saturday night supper. Ah memories! Now meat loaf is one of my specialties. But Smith's meat loaf with mushroom gravy is a winner! Sorry Mr. Smith, I still like mine better, but this one is fantastic! My Mashed Potatoes are grand and I can picture my grandmother at the sink chatting and mashing them by hand. The Quick Jambalaya is easy and mighty tasty. The pineapple upside-down cake is a must make and the Persimmon Pudding From Crook's Corner sounds scrumptious. I haven't made this one yet, but I will! Thank you, Bill Smith, Armchair Interviews says your cookbook is a keeper, and I will continue to use it.
Bill Smith's "Seasoned in the South" changed my mind about cookbooks. Every recipe is prefaced by Smith's account of how he learned the recipe, someone who loved the dish, or other personal details. You get the sense that he is sharing his dearest treasures with you. That being said, these recipes really ARE treasures. I've made a half dozen of dishes from it already and every one is more wonderful than the next. These are the kind of goodies that make your eyes roll back in your head when you take that first bite. Everything I've tried has been a masterpiece - composed of often humble ingredients, but elevated to an art form by Smith's many years of experience and love. The recipe for Fried Oysters with Roasted Garlic Mayonnaise alone is worth buying the book. I'd recommend buying two or three copies so you can give some as gifts. Out of all the other cookbooks I own, THIS is the once I keep on the kitchen counter because it's an essential.
Most Recent Customer Reviews
(Bill Neal and I both call New Bern home, but I don't know him personally.) As a long-time serious home cook, I know good southern food. Read morePublished 11 months ago by R. Parsons
One of the best cookbooks I have purchased in a very long time. Being a NC native, I have thoroughly enjoyed the common sense
approach used throughout this cookbook
well done, with recipes for each season. A little more involved than i was hoping for, but still excellent recipesPublished on January 31, 2011 by L Spencer Krane