Beyond Grits and Gravy: The South's All-Time Favorite Recipes (Best of the Best Cookbook Series) (Hardcover)

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Editorial Reviews

Product Description

Gwen and Barbara have combined their cooking instincts with years of research to compile these 400 classic southern dishes. You will treasure their recipes, learn from their time-saving suggestions and enhancements, and be amused by their personal stories that add a touch of southern charm.

About the Author

For decades, Quail Ridge Press has been collecting and publishing classic recipes from every corner of the country. The goal of this quest is to Preserve America’s Food Heritage. The editors, Gwen McKee and Barbara Moseley have sought out the leading cookbooks within a state, and then selected the most popular recipes from these cookbooks to produce the different volumes in Quail Ridge Press’ acclaimed Best of the Best State Cookbook Series.

Product Details

• Hardcover: 288 pages
• Publisher: Quail Ridge Press (February 2004)
• Language: English
• ISBN-10: 1893062473
• ISBN-13: 978-1893062474
• Product Dimensions: 10 x 7.2 x 0.9 inches
• Shipping Weight: 1.8 pounds (View shipping rates and policies)
• Average Customer Review: 4.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon.com Sales Rank: #110,390 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

6 of 6 people found the following review helpful:

3.0 out of 5 stars Jell-O is not an ingredient, November 30, 2008

By	Harry Eagar (Maui) - See all my reviews (REAL NAME)

Jell-O is not an ingredient. It is, as the philosophers might say, a thing-in-itself, or sometimes a substrate for, say, canned fruit cocktail. But it is not an ingredient.

It may be that Gwen McKee and Barbara Moseley have collected many of the South's current favorite recipes, But all-time? No way.

This book is a sad monument to the decayed state of Southern cuisine. Unfortunately, people probably really do eat Congealed Coca-Cola Cranberry Salad, made from orange Jell-O, Coke and Knox gelatine.

McKee and Moseley claim to have compiled 65 cookbooks, and this is supposed to encompass the best of the best from them. They work for a sort of assembly line called Best of the Best State Cookbooks, which is "preserving America's food heritage."

Indiscriminately and incompletely.

Although there are some classics here, like Red-eye Gravy, and some local specialties like French-fried Dill Pickles (which I never encountered outside Natchez), there is entirely too much frozen stuff and overdone standards, like a recipe for Succotash with nine -- count `em! 9 -- ingredients.

The pickles section is a pathetic four pages, without Chow Chow or Piccalilli.

A very uneven production, like a cake fallen on one side.

3 of 5 people found the following review helpful:

5.0 out of 5 stars An outstanding compendium of pleasing regional recipes, April 10, 2005

By	Midwest Book Review (Oregon, WI USA) - See all my reviews

The South's most famous dishes are collected in a cookbook which seeks to profile the 'best of the best, Beyond Grits And Gravy. Co-authors Gwen McKee and Barbara Mosely effectively collaborate to present an outstanding compendium of mouth-watering, appetitite satisfying, palate pleasing regional recipes that range from Creole Eggplant, to Almond Crab Supreme, to a classic Jam Cake, fried okra, to potato skins, and so many more. If you seek an addition to your kitchen cookbook collection for dishes packed with flavor and enticing southern classics, the Beyond Grits And Gray is the one for you!