The Gift of Southern Cooking: Recipes and Revelations from Two Great American Cooks

Loved it. great recipes

Love this book

Any good cook knows he/she can substitute butter or margarine for lard! I found this book in the library earlier today and since it had a torn page, I asked if I could purchase it. They told me no, but I kept reading the recipes and now I'm going to order one for me and one for a Xmas gift for my aunt. As a cook and cookbook collector, this book will be a welcome addition to my collection. I can't wait to get it. I have other ideas for some of the recipes that I plan to try immediately. I hope to modify the toast cups recipe so I can add an egg, meat, and cheese filling for individual breakfast casseroles which will go good with a breakfast fruit salad. Can't wait to make the chocolate fritters with the molten chocolate centers..... If you are size 2 and living forever is a priority, then you will not appreciate the use of lard, butter, bacon fat, etc. But any southern old fashioned cook knows that these flavors make a dish every time! Ms. Edna is the kind of cook people would love to eat her food at gatherings or would appreciate an invite to a meal at her home. I'm that kind of cook although I am considerably younger, but I'm in my early 50s and grew up on this food. I can't wait for my cookbook! Also, I will try out her other cook book on country cooking as well.

My family comes from the mountains in Southwest Virginia. My family dates back in that area so long ago, that a great, great, great ... predecessor was an officer in the Revolutionary War. My mom grew up on a farm during the depression, grew most of their own food, and the closest town still does not have a stop light. In other words, I know southern country cooking. This is an exceptional book. I have made many, many recipes from it, and every one was truly excellent. Compared to some other 'southern' cookbooks that I have tried, this is, by far, the best. One of my favorite parts of the book is that it includes several hard to find yet simple recipes, like red onion, cucumber, and tomato salad. If you have not tried this dish, you need to. I know, it sounds very strong, with the red onion listed first. But the technique used in the recipe of soaking the onion before placing it in the salad turns it into sweet crunchy goodness. While simple, the ratio of vinegar to oil to sugar is critical, and this version is just right. If I could have just five cookbooks, this would be one of those five. My highest recommendation

while i am a pretty good southern cook and some of these recipes try to hard to make a good ole southern dish "new", there are some tips in the book that make the purchase price worth the investment. I love reading the stories and the way the book is laid out makes for more of a pleasant read than just "here's the recipe for this" type cook book.

The gently used copy of THE GIFT OF SOUTHERN COOKING I ordered arrived in pristine condition. I would order used books from this source again. THE GIFT OF SOUTHERN COOKING is a "must have" for anyone wanting to learn the art of Southern cooking. It is not only a cookbook but it also gives insight into Southern culture and hospitality. The authors' notations make it seem as though they are standing alongside you as you prepare their recipes. Chef Scott Peacock was a high school classmate and I am so happy for his well-deservered culinary success!

I love everything about this book but from a practical standpoint the format is the very best. One of the frustrations of using a recipe book is you have to deal with multiple pages for ingredients and then the directions. It's that or in an effort to get it all on one the type can be so small a grain of rice obscures a critical word or it's so abbreviated it's unclear until the mistake is made. In this there is a sidebar with the ingredients and the body text is on the same page. I loved it. Also, the stories that go with the food are so important to understanding regional food. My mom was from Memphis, a bit north of Scott Peacock's home but the same kinds of foods were prepared. I grew up with my mother making those foods as she learned to make them. I wish I'd done a better job of learning how she cooked things. Every page filled me with nostalgia, and longing for the smells and tastes of my childhood.

Just when it seemed there was nothing else to be said about southern cooking, Edna Lewis and Scott Peacock print this outrageously wonderful book. All your favorite Southern recipes and then some are here-- from pimento cheese to pigs' feet to pecan pie to pound cake. This book is far more than a collection of recipes, however. There are tips on everything from the best cornmeal to use for different cornbreads to the use of peanut oil versus homemade lard. Most importantly, this book is the story of a friendship that transcends generations and race and distance. The color photographs by Christopher Hirsheimer are exquisite. Many of them approach art--particularly the photos of fruits and vegetables-- and should be enlarged and framed. This cookbook opens with the famous Scarlett O'Hara line: "As God is my witness, I'll never be hungry again." She would if she read this cookbook. A great book to give to both those who cook and those who don't or to anyone interested in the rich heritage of Southern cooking.

Fantastic book and great service, rapid delivery.

Exactly what she wanted

Just excellent and a good read too.

Not just recipes. Lots of useful and interesting background information about the sources of the recipes, and about southern cooking in general.

hands down the most beautifully written cook book I own. The recipes are perfect and all come out beautfully and cooking from it is a joy. I think it deserves a place on every cooks shelf and is a classic, should be considered as such!