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B. Smith Cooks Southern-Style Hardcover – Bargain Price, November 3, 2009
"My Halal Kitchen: Global Recipes, Cooking Tips, and Lifestyle Inspiration" by Yvonne Maffei
Explore this bestselling cookbook filled with more than 100 diverse, popular, international recipes made with halal foods or halal substitutes along with tips on how to source them. Learn more
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Top Customer Reviews
The dishes themselves offer a nice variety. There are the more exotic: (alligator, turtle soup, poached quail eggs), the less exotic: (chitterlings, chicken livers), and the normal: (grits, cornbread, okra, gumbo, hash, catfish, etc). Recipes are offered for brunch, appetizers, breads and dressings, soups and stews, salads, meats, poultry, seafood, side dishes, sauces and condiments, desserts, and beverages. There is a nice diverse mix of dishes to satisfy every palate. I admit, I haven't tried all of the dishes offered in this book (and doubt I will ever try some, such as the gator), but there are more than enough dishes available that remind me fondly of my roots.Read more ›
And Barbara Smith has infused her book with recipes to die for. Most of them. I have to admit I passed on the Country-Style Alligator Sausage Patties. Something about eating something that wants to eat me. So no Alligator. However, I did make the recipe with Pork Roast and it was delicious.
Last Thanksgiving we decided to throw caution to the wind, fat and calorie wise and we did the Fall Holiday Turducken. Like Ms. Smith suggested, I started a week ahead of time and followed her directions. This was a bit of work for me, but oh it was good. Sinful, but good. So far we've had a dozen or so recipes from this book and every time we sit down to eat, we're reminded of the wonderful time we had in New Orleans. Ms. Smith may be from Pennsylvania, but she sure knows her Southern-Style Cooking.
There are certain features that I appreciated in this cookbook, the greatest of which are the recipes themselves. About half of these dishes will likely see frequent preparation which is a pretty good average as cookbooks go. The other half are fine but not many folks will jump in to make the Lobster Grits (page 16), the Duck Jambalaya (page 79), or the Grouper with Persimmon Salsa (page 186) -- still a few self-motivated souls will endeavor to try these more unusual dishes and such recipes do present us with some new culinary ideas.
The book lies open fairly flat and is of a manageable size (9 1/2" x 8 1/4" x 1") -- there are 326 pages, including a coherent index. Just over 200 recipes are included in the work and most of the old southern standbys are in here. A number of the dishes are featured in color photographs (multiple dishes per photo) in a center section of the book. Finally, interest in Southern Cooking is clearly broad enough to justify yet another cookbook on the topic.
I wish the publisher (Scribner) had skimped more on the just jacket and had invested the savings in the actual book cover which, in this instance, seems little better than one found on a book club edition novel. And the idea of having most of the photos in the center of the book instead of appurtenant to their respective recipes is always cumbersome.
The author has included some useful tips (e.g., how to butterfly a Cornish hen, page 156) but these techniques are not illustrated, an initiative which seems pretty basic to me. A few recipe ingredients might not be all that easy to find at local grocery stores (e.g.Read more ›