Two sets of Southern siblings offer their takes on American and Southern cuisine, respectively. The Georgia-born sons of Food Network star Paula Deen give fans what they have come to expect in their mother's cookbooks (The Deen Family Cookbook): glossy photos, down-home cooking, and personality. Accessible recipes are organized by meat, poultry, fish, grilling, pasta and friends, crockpot cooking, main-course salads, Jack's favorites (kid food), and no-fuss desserts. From Shrimp 'n' Grits to Broiled Pesto Chicken with Cherry Tomatoes—there's plenty for cooks at all skill levels to enjoy here. Deen devotees will definitely want this. [Author tour; library marketing.]
South Carolina's Lees, whose first cookbook, The Lee Bros. Southern Cookbook, won the James Beard Award for Cookbook of the Year in 2007, offer a sophisticated take on traditional Southern fare, emphasizing fresh ingredients and quickness of preparation. Recipes—many include a brief history, and cooking time is noted—are divided into cocktails and coolers, snacks and appetizers, soups, salads and cold sides, hot dishes, main dishes, and desserts, with helpful notes throughout. The drink selections mix the traditional with the fun. Purple Jesus (the actual name!) refines the traditional college version—by using blackberries instead of Kool-Aid. Sure to appeal to the authors' fans, although it adds little to the plethora of Southern cookbooks already on the market. [19-city author tour.]
[Page 104]. Copyright 2008 Reed Business Information.
