Southern Country Cooking from the Loveless Cafe: Fried Chicken, Hams, and Jams from Nashville's Favorite Cafe [Hardcover]

Jane Stern (Author), Michael Stern (Author)

Book Description

Publication Date: April 4, 2005

Located at the northern terminus of the Natchez Trace Parkway, the Loveless Cafe remains unchanged in the quaint country charm and good cooking that has made it a landmark in the South since its doors opened nearly 50 years ago.

Nationally acclaimed and frequented by celebrities, world travelers and local appetites alike, the Loveless Cafe serves up award-winning country ham and red eye gravy, real Southern-fried chicken, and Nashville's favorite scratch biscuits with homemade preserves cooked right in the kitchen. The Loveless story has been told the world over, from Gourmet magazine and Bon Apetit to U.S. News and World Report, CBS Television, and People magazine. Come discover Loveless for yourself, and experience southern dining and hospitality at their best.

Southern Country Cooking from the Loveless Cafe captures the laid-back down-home feel of a Nashville legend. Included are over 150 recipes that have made the Loveless Cafe one of Nashville's most beloved restaurants.

Product Details

• Hardcover: 232 pages
• Publisher: Thomas Nelson; First Edition edition (April 4, 2005)
• Language: English
• ISBN-10: 1401602142
• ISBN-13: 978-1401602147
• Product Dimensions: 9.4 x 7.6 x 0.8 inches
• Shipping Weight: 1.4 pounds (View shipping rates and policies)
• Average Customer Review: 3.3 out of 5 stars  See all reviews (17 customer reviews)
• Amazon Best Sellers Rank: #144,385 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

52 of 58 people found the following review helpful:

2.0 out of 5 stars Hoodwinked, June 8, 2005

By 

Cookie "Cec" (Canada) - See all my reviews

This review is from: Southern Country Cooking from the Loveless Cafe: Fried Chicken, Hams, and Jams from Nashville's Favorite Cafe (Hardcover)

I too bought the Southern Country Cooking from the Loveless Cafe to obtain the Scratch Biscuits recipe, as seen on a T.V. program. Carol Fay did not provide the ingredients but eluded to the fact that to get it, we should buy the cookbook. The description of the book refers to the biscuits but does not contain the recipe. Another lesson learned.

15 of 15 people found the following review helpful:

4.0 out of 5 stars Nice addition to my collection...., November 12, 2006

By 

J. K. Weaver "Phoenix Noble Designs" (Sarasota, FL USA) - See all my reviews
(REAL NAME)   

This review is from: Southern Country Cooking from the Loveless Cafe: Fried Chicken, Hams, and Jams from Nashville's Favorite Cafe (Hardcover)

If you're looking for the famous biscuit recipe, you won't find it. But you don't have to buy the book to figure that one out. Just peruse the index/t.o.c prior to purchase to see the recipes offered in round two of the Loveless Cafe.

I have the first Loveless Cafe cookbook, from when it was featured on Discovery Daytime 5 or 6 years ago. The lasagna recipe is excellent. From the second cookbook, I've tried the mashed potatoes & macaroni & cheese recipes.... also excellent. However for a family of 4 (such as ours), you're best suited to cut both recipes in half unless you're planning to feed an army. I served half of each recipe for dinner, and had to place the other halves in the freezer for later meals.

PS: In reading the other posts, I seriously doubt there's Gin in the biscuit recipe. Buttermilk is usually the secret ingredient which lends biscuits that 'kick in the background'. The previous best-guess-recipe is missing lard. My best guess for the secret biscuit recipe includes flour, baking powder, salt, crisco from the can, buttermilk, & melted butter.

18 of 20 people found the following review helpful:

2.0 out of 5 stars Deviled Egg Soup?, September 26, 2006

By 

K. Martin (Maryland) - See all my reviews
(REAL NAME)   

This review is from: Southern Country Cooking from the Loveless Cafe: Fried Chicken, Hams, and Jams from Nashville's Favorite Cafe (Hardcover)

I recently purchased this cookbook and tried the recipe for Deviled Eggs on page 73. How do you stuff an egg with a soupy, runny mess? Obviously this recipe is flawed. I spooned up the mess to taste-test it (or should I say drink it?). It was far too tart and mustardy. Aren't the recipes tested before they're printed? It was the first recipe I tried from this cookbook, but it was such a disaster that all other recipes are suspect for me now. It does contain entertaining pictures and reading material. I just hope that the other recipes aren't as flawed as this one. Also disappointed that the biscuit recipe isn't included.