- Paperback: 400 pages
- Publisher: Atlantic Monthly Press (July 7, 1994)
- Language: English
- ISBN-10: 0871136007
- ISBN-13: 978-0871136008
- Product Dimensions: 7.2 x 1.2 x 9.2 inches
- Shipping Weight: 1.6 pounds
- Average Customer Review: 19 customer reviews
- Amazon Best Sellers Rank: #918,579 in Books (See Top 100 in Books)
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Shuck Beans, Stack Cakes, and Honest Fried Chicken: The Heart and Soul of Southern Country Kitchens Paperback – July 7, 1994
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Some of my favorites are the Real Cornbread (you have to make it in cast iron!), the Honest Fried Chicken-it tastes just like my mom's with that nice golden-brown crisp skin and the tender moist meat inside; the Clay-pot Chicken (the meat practically falls off the bone); the Beef Stew recipe on page 126 is also excellent (I have made it using apple cider instead of wine, which also produces a delicious silky stew); the cobbler recipe on page 291 is another hit. I recently made it with rhubarb and it was fantastic (made with almost any fruit you prefer, it is a perfect dessert to serve after the stew). The Homemade Vanilla Ice Cream tastes just like the kind my grandparents used to make for us back on their farm (the custard is not cooked and uses raw eggs just as theirs did, which not only saves you time, but results in that old time ice cream flavor and texture that is almost impossible to describe. You just have to try it to find out).
Ronni Lundy has assembled a fine collection of recipes with accompanying lore and notes by some of Country Music's giants that is worth the asking price. I find myself reaching for this cookbook more often than most of the other ones I have accumulated.
This cookbook has solved that problem. I have glanced at many so-called southern cookbooks and ended up being disappointed with their recipes.
This cookbook is the "real deal". Lundy knows the towns and the people my family came from.Her chili-bun recipe is dead-on for a recipe my husband and his family raved about for years after the restaurant closed. I have found other recipes here that were similar.
The real surprise is that not only are her recipes familiar ,they are very good in quality.Her crab cakes, while not native to area, are just plain excellent.I trust her recipes as much as I trust Julie Childs.
I have given away 4 copies of this cookbook to delighted family members. My own copy is dog-eared and stained from use.This is a "keeper".It won't gather dust on the shelf.