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Quick-Fix Southern: Homemade Hospitality in 30 Minutes or Less (Quick-Fix Cooking) Paperback – March 8, 2011

4.1 out of 5 stars 40 customer reviews

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Editorial Reviews

Review

Rebecca Lang shows how easily--and deliciously--we can turn many of the South's long-winded recipes into a breeze without sacrificing flavor. But that's not all. Lang, who on top of everything else, is a Contributing Editor at Southern Living, also dishes up some clever fast-forward recipes of her own along with plenty of insider short-cuts. --cookbook author Jean Anderson on jeanandersoncooks.com

About the Author

As a contributing editor for "Southern Living," Rebecca Lang is featured in weekly cooking segments on the nationally syndicated show "Daytime," which reaches 85 million households. She is a contributing editor for myrecipes.com and writes a monthly column, "Girls' Night In," for the site. Her food writing has appeared in the "Atlanta Journal-Constitution Flavors Magazine, Edible Atlanta," and "Legacy Magazine." Having taught hundreds of classes, Lang is an accomplished cooking instructor and travels the country teaching classes in cooking schools and to groups as large as 1,200 students.
Online:
rebeccalangcooks.com
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Product Details

  • Series: Quick-Fix Cooking (Book 2)
  • Paperback: 192 pages
  • Publisher: Andrews McMeel Publishing; Original edition (March 8, 2011)
  • Language: English
  • ISBN-10: 1449401104
  • ISBN-13: 978-1449401108
  • Product Dimensions: 7.5 x 0.6 x 8.9 inches
  • Shipping Weight: 12.8 ounces (View shipping rates and policies)
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (40 customer reviews)
  • Amazon Best Sellers Rank: #957,605 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Charles G. Thompson on February 28, 2011
Format: Paperback
This review comes with instructions: #1. Buy the book. #2. Turn to page 112. #3. Make the recipe "Slow Cooker Pot Roast." Now, to be as un-journalistic as I can be: OMG! If you like pot roast you'll love this recipe. It is so easy to make (as long as you own a slow cooker), and the end result is a truly magnificent braised meal. Perfect for the winter months. The recipe worked to a 'T.' The beauty of this dish for me? All I had to to do was buy the boneless chuck roast ($13.47 at Whole Foods). Happily, I already had the onions, carrots and potatoes from my C.S.A. More beauty? I managed to get three meals from one roast. All the recipes I tried from Quick-Fix Southern worked very well. Author Rebecca Lang knows how to cook and this book reflects her talents.

Lang groups the book's 115 recipes into ten themes including Tailgates and Gatherings, Busy Weeknight Suppers, and Girls' Night In making it easy to locate a recipe that fits the mood. As the title implies the recipes are geared toward meals that take thirty minutes or less to prepare (cooking times may be longer). "Quick-Fix Southern" is fun, light and breezy, and full of food that one wants to eat. Chapter three, Sipping on the Screened Porch is all about drinks to be made for imbibing on hot summer nights on the screened porch, or off. Lang, being a Southerner by birth, throws in stories of her family, and food traditions as well as the history and lore of the South.

To make her format of 30 minutes or less work Lang adds in quick cooking tips, and shortens cooking times and techniques where possible. On page four of the book there's a heading Keys to Quick Cooking.
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Format: Paperback
Quick Fix Southern / 9781449401108

At time of writing this review, I'm the only negative voice in a sea of 5-star reviews -- maybe I didn't receive the same book as the other reviewers, but this cookbook was something of a disappointment for me.

First of all, I have something of a rating rule for cookbooks: there has to be a picture for almost every recipe or it can't be a 5-star book for me. If there are no pictures for any of the final products, then the book is 3-star or lower, right off the bat. Is this a fair rule? It essentially means that if Jesus and Gandhi collaborate on a cookbook entitled "World Peace Through Heavenly Cuisine" or something, but they don't include pictures, it won't be getting more than a 3-star rating from me. But I'm okay with that, because for me personally, I need pictures in order to understand (a) whether or not I want to make the dish in the first place and (b) how I can tell when my finished dish is correct. That's just how I roll.

So right off the bat, I have a concern with this cookbook that some readers won't share: there are no pictures in here of any finished recipes. Oh, there are pictures in the book -- monochrome snapshots of the ingredients -- but none of the recipes. For instance, the "Eggs In A Basket" recipe which is eggs and toast has a picture of...eggs. In a basket. The BLTVA Sandwiches recipe has a picture of a single piece of bacon. And so on. If you're the sort of cook who eats with their eyes -- for instance, if you're looking at this book because of the luscious biscuits on the cover -- then this will bother you; if you're not, then that's fine, too. (Maybe the lack of pictures in my version stems from the fact that I was reviewing an ARC...
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Format: Paperback
When I first mentioned to my husband I was reading a cookbook that claimed you could make southern dishes in 30-minutes or less he said it couldn't be done. I was anxious to prove him wrong. I'm ashamed to say that though I am a life-long southerner and the wife of a Georgia boy, I don't know how to cook southern food. I had no one to show me how and the whole process seemed too daunting to learn on my own. I may never be a true southern cook, but Rebecca Lang's cookbook "Quick Fix Southern" may help me at least feel like one...and hopefully fool a few people in the process!

The book was filled with wonderful tips for cooks of all skill level and for Southerners and Yankees (I mean, non-Southerners) alike. Who knew you could make your own buttermilk? Her tips for helpful substitutions and ways to avoid extra trips to the grocery store are almost worth the price of admission by themselves. However, she had me at the first recipe: three-cheese grits. I would buy this book for the breakfast recipes alone! This will be my go-to cookbook for weekend breakfasts with my family.

While I was surprised to see some common southern classics such as country fried steak missing, Ms. Lang added some new and interesting twists, as well as sharing regional favorites I may never have known about. I also appreciated that Ms. Lang included a little about the history of southern cooking, giving credit where credit is due.

While most southern food is also notoriously unhealthy, the recipes included frequently promote fresh ingredients rather than canned and are rather judicious with the added fats...not a hint of fat-back anywhere! Moderation is still key, but I can see a lot more southern cooking in my family's future...and my husband is grateful!
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