Ree Drummond's cook books are impressive!
First, the quality of her books is top notch - nice thick pages, beautiful photography with the step-by-step processes, maybe something I didn't need but still impressive for those that do, simple uncomplicated recipes which are easy to read and a winning personality that comes through on every page. Her recipes are down home, old school good and delicious. She cooks like my grandmother cooked - simple, uncomplicated, get the job done with delicious results. I never remember as a child having a bad meal at my grandmother's table.
You think maybe we have lost something in this country when it comes to cooking? Between the media, medical profession and the food manufacturing (especially the soy growers) industry, which has influenced the first two, we have been driven like cattle down a path of very unhealthy eating for decades. Chemicals, soy additives and hormones have replaced fresh, organic and healthy foods. People have become lazy and negligent about what they eat and most of the time reach for something easy and quick. No wonder so many people are over weight and unhealthy. Remember meat producers do use a bizillion pounds of soy byproducts in cattle, pig and chicken feed annually and we eat the byproducts of that adulterated feeding habits.
There is nothing wrong with butter instead of chemical laden margarine. Whole milk is good and has good fats and nutrients. Good quality lard, bacon and beef is healthy for us. Chickens raised w/o hormones and grass fed should be the norm in our diets. I believe that Ree tries most of the time to avoid adulterated foods but if on a rare occasion you wish to indulge in a Chocolate Peanut Butter Pie made with Cool Whip and Oreo cookies it probably won't kill you if you maintain a healthy diet the other 99% of the time. Love many of her recipes but not all of them so one has to be their own best judge when it comes to the foods they cook and eat. Her Fettucini Alfredo is natural with nothing but cream, butter and cheese - nothing wrong there. Her soups, stews, meats, roasts, salads, pasta and most desserts are all made from natural products so what can be wrong with that - good, delicious, healthy and nutritious fare. I might avoid Cool Whip but the rest of her recipes are worth the try. Clearly her family burns a lot of calories throughout their day and therefore can consume more food including desserts than many of the rest of us sedentary folks so be mindful that maybe a dessert after every meal is not in your best interest or a plate full of mashed potatoes loaded down with cream cheese. Some of her recipes are best reserved for special occasions or once in a while. I'm a great cook but I know one thing, after many decades of avoiding making pie crusts, with many failures in the past using oils and being the embarrassment of my Grandmother, I finally was successful using her recipe for making a pie crust using BUTTER! It was delicious and a real testament to her photos, techniques and ingredients.
Love her books, recipes, appreciate her warm friendly manner, the obvious closeness of her family and her willingness to share all of this with the rest of us. I'm a fan and will continue to be one as long as she sticks to what she knows best - good down home cooking!
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Page ripped out.
The 1-star rating is due to the condition of the book only. I bought for my wife as anniversary gift and when she opened it she immediately saw that a page (127/128) had been ripped out. Bought all of the books in the series. Guess I'll need to go through all of them page by page.
