Drink Books

I have to admit that I haven't yet to try one recipe from here. It is so informative. I like to read cook book and learn about the background of each food so this is the book for me.

I purchased this for my daughter for Christmas. I took some time to browse through the book and found it full of interesting information in addition to recipes and directions on how to prepare ingredients. I was very impressed, as was my daughter.

I wanted a book with a lot of information and recipes. Too many cook books are filled with pictures, and empty of information. This book is the opposite. Don't expect many photos, do expect lots of information. The author gives you information about the food, about the preparation, and about the ingredients. It even gives you a little Japanese history as related to the food.
This is a must buy for anyone serious about cooking Japanese food.

A beautiful book, clearly written, but the simple of the title is misleading. These are difficult, exacting recipes calling for both ingredients and kitchenware that require a search in specialty Japanese markets.

This is the only Japanese cookbook you will ever need. As other reviewers have already mentioned, it is indeed "the Bible of Japanese cooking."
A little bit about me, I first feel in love with Japanese cooking at the age of 8, when for my birthday, my parents took me to Joto's Japanese restaurant and I tried Sukiyaki. The sauce was to die for. The sauce won me over more than the ingredients inside the pot.
I just had to know how to cook it so luckily for me there was a Japanese market nearby. I went inside a bought Japanese Cuisine for Everyone by Yukiko Moriyama. It was ok for the time. It does contain actual photographs of all the sauce bottles and packages of dried foods that you need to find. It can be hard to locate items at the market and the pictures helped in the beginning. Then, years later, I bought Japanese Women Don't Get Old or Fat by Naomi Moriyama. It does have some traditional recipes mixed in with fusion cooking. Recently I bought Japanese Homestyle Cooking by Tokiko Suzuki and Harumi's Japanese Cooking by Harumi Kurihaara. Someone let me borrow an old book from Time Life books in the Foods of the World series called The Cooking of Japan. I have looked through the Nobu cookbook and it is filled with wonderful pictures but the recipes are hard for the average cook. That said, Tsuji's Japanese Cooking: A Simple Art towers above all others in content, detailed descriptions, cutting techniques, meal planning, and how to put together lunches and dinners based on the seasons. Other books have the aboved mentioned information but not on the level of Tsuji. Its like comparing the novels of Jane Austen to those of Danielle Steel. Both are romantic writers but only one is a genuis whose works stand the test of time.
Now in its 25th Anniversary, not much revising was needed, according to the author's son, you can see real Japanese cooking without all the added fusion cooking of today.
I do agree with Tsuji in his introduction where he writes, "With a Japanese recipe, however, unless you have been to this country and eaten the food, you will probably have little idea of what you will be aiming at." Despite the fact that sushi bars are everywhere and numerous Japanese restaurants are popping up, I feel dissatisfied everytime I go to a Japanese restuarant in the Tampa Bay area. Ok the sushi is good for the most part, if you avoid the California and cucumber rolls, but the main dishes are usually sub par. Each time I look at the menu and see Teriyaki Chicken or Steak I cringe. Its just not what I'm looking for. I'm sure America does have real Japanese resturants like Rangetsu in Orlando that cater to Japanese tourists or in other places like LA or NYC. I'm baised because I'm spoiled. I lived in Osaka, Japan for three years and Osaka has to be one of the great food cities, along with Kyoto, in all of Japan. Tokyo does have excellent food and the giant crab in Hokkaido is great but there's something about the food in Kansai that is extraordinary.
I lived with a Japanese host family for 1-year. Often on Saturdays, if I had no other plans, we would go to the supermarket to pick out things for the whole family. I got first hand experience on how to pick what kind of fish and why and how to buy various ingredients.
Then she would cook and I would sneak around the corner and watch. Sometimes I didn't think she wanted me to see how to cook so I was always quiet. Then I would slip back to my room and write it all down.
Also, you could wander around Osaka and just happen to find little soba and udon stands, kaiten 100-yen sushi, ramen restaurants, sukiyaki shops, shabu-shabu, Yakiniku grills, and my own personal favorite, Okonomiyaki (seafood pancake) where your table is a grill and you make and cook Okonomiyaki yourself. Staying 3-years in Osaka, I never had bad food even at the occasional trips to Wendy's or MacDonalds. Ok with that in mind, Japanese Cooking shows most of the stuff I learned from my host mother, plus the Osaka-style of Sukiyaki that I ate at many different restaurants in Osaka, Kyoto, and Kobe, and all the foods that I tried in the Kansai area. It goes far beyond all my experiences with my host mother, reading various cookbooks, and learning how to cook simple dishes from different Japanese girlfriends.(When I would visit a Japanese girl at her apartment, I would cook for the most part.) I wish I would have read this book before going to Osaka because all kinds of doors would have opened up that I didn't even see at the time.
Overall the single best Japanese cookbook out there.

I first bought this book when I was just learning how to cook, and found myself often a little overwhelmed. I had expected it to be a little more accessible for the beginner, but it definitely requires at least an intermediate level of cooking technique. Sadly, the book sat gathering dust on my shelf for a couple of years, until I finally threw it out--but now I've become more advanced in my cooking skills and I need to buy it again! It really has everything--appetizing recipes from every part of Asia, including India, and provides a very thorough grounding in the techniques and ingredients of that part of the world. I regret throwing my copy away! Even before I could attempt any of the recipes, I used to page hungrily through the book dreaming about making the fantastic-looking dishes contained within. Definitely a must-have for intermediate-level cooks with a love for Asian cuisine!

This was the first Asian cookbook that we purchased more than twenty years ago and I have yet to find one with the extraordinary variety of this one. I was only slightly above a novice level cook and had few problems with any but the most complex recipes. Differences in ingredient names were sometimes problematic in the days before internet search engines but now it is a matter of moments to look up any ingredient listed.

I saw some mention of novice cooks staying away from this book and I must respectfully disagree; this is a must have for anyone remotely interested in learning Asian cooking.

Our 1985 copy is held together by packing tape and the residue of a thousand splattered sauces but it is still the single most frequently referred to cookbook in our library.

I was told about this book in 1976 from English friends living in Indonesia. They swore it was the real thing. We had lived in Sri Lanka in the early 60's and I was desperate to learn some of the dishes (I only had our cook's shorthand recipes and my mother's recollections). I not only learned how to cook from Charmaine (and Julia Child) but over the years saw almost every ingredient finally show up in our San Francisco area. I had the privilege of having a correspondence with Ms. Solomon in the last few years and was able to thank her for opening my eyes and my stomach to heavenly cooking. I have given this book to practically everyone in my family and close friends. It is THE classic Asian cooking source with REAL authentic dishes.
Thanks Charmaine.

Charmaine Solomon's The Complete Asian Cookbook is an excellent collection of recipes covering India & Pakistan, Sri Lanka, Indonesia, Malaysia, Singapore, Burma, Thailand, Cambodia & Laos, Vietnam, Philippines, China, Korea, and Japan.

Though by no means comprehensive, the author does try to cover the basic recipes, regional favorites, and offers a variety of curries, noodle dishes, even desserts to satisfy the most picky cook. Some of the recipes here are not really that easy to try out as they require some obscure spices that are hard to find here in the US, but most recipes call for readily available ingredients [thanks to the mushrooming Asian supermarts here].

I would highly recommend this cookbook for those who would like to experiment with different types of dishes offered by the various countries in South Asia, Southeast Asia, and the Far East.

I got this book after seeing a couple of "Charmaines" at friends' houses. This book has an astonishing range, starting in India/Pakistan and heading all the way to Japan, including pretty much everything in between, including the Phillipines and Malay/Indonesia.

Things I did not like : in order to cover all countries, she of course could not go into a huge amount of depth in all countries ... I would have liked to see more Thai recipes for example. Another thing was that many recipes seemed to be difficult, one can't fault the book on this though, I suppose that's what happens when you cook authentic. I have tried a couple of the more adventurous ones and they came out fantastic, so if you have the time, well worth the effort.

Things I *did* like : the glossary in the back totally rocks! I am an American living in the Netherlands and I regularly travel to Switzerland for work, and here in the Netherlands (and in Switzerland) I get my ingredients at a number of different stores, some chinese, some japanese, many european, and some indonesian. The glossary has the spelling of each ingredient in as many as ten different languages, so it doesn't matter what store you go to, you can find your shrimp paste as kapi or as trassi ... Also there are some very good recipes from countries that I otherwise never would have tried ... one of the burmese curries is really great, and the korean recipes I have tried rock too.

There is also lots of information on how to cook the things right ... what order to add the ingredients, how long to cook the coconut milk before adding the spice paste in order to get the right consistency ...

Bottom line: excellent reference work on ingredients and techniques : wide range of excellent recipes, many of which you would not easily find elsewhere; not for casual cook who wants to make a quick, easy meal ... but detailed enough for an adventurous beginner to find his/her way. Recommended!!!

I already owned a copy of this book. My brother was home and borrowed it to make osso bucco. He is a chef and was thoroughly impressed with Ms. Stevens' book. I just ordered another copy to have sent to him for his birthday. I've only had rave reviews from food I prepared out of this book. I think it should be on everyone's bookshelf.
http://www.amazon.com/gp/product/0393052303/ref=cm_cr_rev_prod_title

I'm just an amateur, but this book seems to be the most comprehensive braising cookbook. Look at all the all-star chefs she has consulted. She explains the steps necessary to get a tender, flavorful braise and tells you why they are necessary. Loads of good recipes.
If you don't braise--you should--it makes the best dishes and is convenient for a group since you can do it ahead of time.
If you are going to braise, I think you could be wasting a lot of time and effort and missing out on wonderful meals if you don't have this book.

This is a superb book. Very well written thorough in its explanations and recipes with many varied recipes to choose from. Missed having lush photography to entice me more to cook, but a small omission in an overall impressive cookbook.

I never knew what braising was when I bought this book. It caught my eye because it was so thick, and I thought "How can there be that much on braising?" Well, I have to say, buying this book has been the nicest surprise in my cooking. I have made the absolute best pot roast ever (I never liked pot roast until I cooked it following Molly's recipes). She does such a terrific job of not only presenting the recipes in this book, but EDUCATING you on what makes a good cut of meat, how to buy fish, what to look for when selecting vegetables, etc. You will learn a lot from Molly if you read the book.
Note that there are very little pictures in the book, which usually renders a cookbook useless for me. However, the way she has described and categorized the recipes, I have never once yearned for a picture to know if something will be good. I just read through the title and recipe and think "Yum, that sounds great!" She's really a great cook and teacher. Kudos to you Molly!!! I love your book!

Buy it. You will be a better cook if you read the first couple chapters and make sure you spend the money and buy a good pot. You won't be sorry.

As for the two star review, I'm certain that their version of the crock-pot pot roast is the reason I never liked pot roast in the first place (you probably need half a bottle of ketchup to stomach it). Pay no attention to that review.

I can't tell you how much I love this book!!! If you like chicken, the chicken fricassee is the best. Also, her pork chops are to die for!

Update: I've been cooking from this book going on three years now and I am still in love with it. One of the great things is not only the recipes and education she gives you, but just about every recipe she recomends a side-dish and a wine. How great is that!? You don't even have to think about your menu. She also starts each recipe with a story about how she came across the recipe, which really gives it meaning and makes me appreciate how wonderful good cooking is. Great job Molly!

I've only had this cookbook for two weeks, but have already made 3 recipes from it and they all turned out amazing. The book is very well written and organized and it has a great variety of dishes from fun and different veggie dishes (The Butter-glazed radishes were a big hit) to old standards (the "Yankee Pot Roast Redux" was perhaps the finest pot roast I've ever eaten.) The wonderful thing about the book is it isn't just a collection of stellar recipes but a very readable discussion of technique, ingredients, and methodologies that will surely make you a better cook. I cannot recommend this cookbook highly enough.

UPDATE: After another couple months of making recipes out of this book I wish that I could give it another 5 stars. Every single thing that I've cooked from its pages has been a barn-burner. Do not hesitate to buy this cookbook.

This is the French cooking of another time--outdated, but interesting.The complexities of the recipes would make Child or Pepin shudder !

My most used cookbooks are the Joy of Cooking, Silver Palate and La Bonne Cuisine. All the classic time tested recipes are inside and many are party proof. This one has recipes that are more complex and require tasting before serving to adjust the salt level but that's no big deal. Better to buy it here on Amazon than try to find it in the bookstore.

This book needs to be in everyones cooking library, it introduces basic french cooking techniques and then naturally expands on tehm, truly a comprehensive cook book.

This cookbook has provided hours of interesting reading. I love to cook, but I am not intuitive. I have to have instruction. I began with Julia Child's books and gradually added Raymond Olivier, Paul Bocuse, Jacques Pepin, and Mapie, Countess Toulouse-Lautrec. I wish I had begun with Madame E. Saint-Ange. Everything is explained with a wonderful lucidity and the sort of detail I would associate with a fine cooking school.

I tried the recipe for Pork Fillet with a Cream Poivrade. It seemed simple enough, inspite of requiring two hours for the sauce. It was one of the best dishes I have ever made.

It will take years to absorb all the lessons in this book. I read a little every night before I go sleep: it makes me dream of fine food I have had in France.

Buy it.

Well, there's not much I can add to what has already been written on these pages regarding this fine book. As with other great cookbooks which contain much more than recipies, I read it cover to cover before attempting any of the many dishes. There are a few awkward moments with the translation, but other than the totally baffling 'Hunter's Sauce' (pg. 60), your own good sense will guide you through these. It's not, however, the recipies that are the only value of this book, but, as others have mentioned, the delight is in the details, and the working knowledge of the author (you'll understand how the French can eat such rich foods and get away with it - "remove every atom of fat."). Madame will guide you through each painstaking step from beginning to end, from choosing meats and vegetables, seasonings, serving suggestions... in what is a comprehensive, and highly educational course in French cooking. Good cooking takes time and effort, and those willing to put forth the effort will find that Madame has taken the time to inform us, perhaps as never before. Happy cooking

The recipes looked interesting. But, I couldn't get past the crazy sort of layout, format, and general "look" of the book. Some font is black, some font is green, some font is small, some big, differnt styles, scrunched together. I found it so distracting and not reader friendly, I couldn't read it. I guess it's supposed to be cutting edge, fun, or modern. Not for me. Sorry.

Sam the Cooking Guy and his magical recipes are simply addictive! I've never been one to "create" in the kitchen, but I find I'm inspired to try--and enjoy it! This book is funky, but moreover the recipes are not fussy. It's straight-up cooking with real life ingredients. And Sam, if you're reading this, you're welcome to dinner anytime!

I love Sam the Cooking Guy! I have been watching him for awhile and think he is one of the funniest people on earth. I appreciate his humor, his ability to create simple meals and he sure loves life. His book is equally as funny as he is on his show. He could have a sequel called "Simple Sam" because he makes it SO easy! Thanks Sam.

Simple & easy was what I was looking for. I saw this guy on the Today show & he was funny. Cooking doesn't have to be hard, time-consuming & serious. Just wanted some new short-cut ideas, Sam has some & he writes with humor, fun to read.

This is the best "guy" cookbook I've ever seen!
Easy and delicious recipes - uncomplicated
The recipes are awesome - check out the blackened corn salad and the chicken enchiladas (uses whipping cream)
You will love it!
We've bought over 20 to give out as gifts, saves us from photocopying recipes when our friends ask.
Sam is awesome!
Steve in San diego

Virginia Willis has graced us with a most precious gift with Bon Appetit, Y'all. Whether you are a Southerner who is reconnected with your roots and refreshed with contemporary twists on old favorites, or you have a heart for connecting your soul and palette, this storied cookbook is simply one of the best additions to the culinary world. In the spirit of "everything in your life is by design," Virginia brings the warmth, memories and DNA of simple Southern cuisine from the past to the present. Favorites that are a delight to make in your own home, either for family or guests include the Oven Fried Chicken Breasts with Pecan Crust, Heirloom Tomato Salad with Goat Cheese, Bay Roasted Potatoes and French Coconut Pie. It was a privilege to have Virginia lead a recent culinary team-building session, as her grace and beauty inside radiate out to all she touches. It is important to note, Virginia's French training emanates in her book as she applies the most amazing techniques to create her dishes. Lastly, as a Gen X'er, stuck between generations, Virginia has helped me discover my own relevant and meaningful style of cooking to pass on. I highly recommend this cookbook as a staple to your own collection or a gift that is sure to please and inspire.

Down here in Georgia, we pronounce the title of this book "Bone Appiteete, Y'all". The recipes are wonderful and the stories a glimpse back in time to my own mother and grandmother's kitchens. I love the pictures on the inside cover of her old family recipes written on torn envelopes, church bulletins, scraps of notebook paper, etc. I have a few of the same in my cherished family recipe collection. Highly recommend this cookbook if you love dressed up or even down home simple southern cooking.

Virginia tells the south like it is.....Her recipes bring back what the true south and it only makes me proud to know and love all that she shares with the world in her writing and fabulous recipes.

If you don't cook, but live with someone who does, I highly recommend you buy this book and just leave it on the table. In less than 24 hours I was offered an incredible cobbler. All I had to do was provide vanilla ice cream.
It is a beautiful book which I am enjoying reading and looking through. Virginia's voice is strong and clear as I read and I thank her from the bottom of my heart for the crust of that cobbler. I look forward to already promised biscuits and hopefully many many other kitchen events. "Yes Honey, I will go get real butter." Can you believe it, delicious cobbler in less than 24 hours! Buy this book now and just put it on the table. If he or she loves you, you might get cobbler too.

As soon as I purchased this book I was excited to use it. I'm a Southerner first and a foodie second. The recipes in this book offer a great assortment of southern-charm mingled with the french countryside. I've made over 15 recipes ranging from 'Nibbles and Starters' to her delicious desserts and have not been disappointed. I use this book everytime I entertain, and I suggest everyone do the same. I've sent over 10 copies to friends and family from south Florida to Boston, Mass. It's a great 'thank you' and hostess gift for all those that love food and want to elevate their education in southern and french cuisine. It's a must addition for those that have 1 or 100 cookbooks!

"What to Drink with What You Eat" is a comprehensive resource to guide anyone interested in pairing the right beverage with whatever you may be serving. It is a must have reference for the serious host or hostess.[...]

This book is organized so that one can look up by beverage (wine varietal, beer, etc.) to find suggestions for a food that goes well with it or, conversely, look up the food one intends to serve and find the drinks that will enhance it. Simple, well organized, very nicely done.

I have been "into" wine for a long time (before it became mainstream to
be "into" wine). I have tasted many different varieties of wines from all over the world, have many books on wine and love finding that perfect match between food and wine. I love having wine with my meals and when you can get that perfect match -- it can be heaven.

This wine book is amazing!!! In one section they go through every wine imaginable and tell you what foods will go with it -- HIGHLIGHTING those foods which will go VERY good with it. Then they have another section in which they do the complete opposite (I.E. given a food, what wine will go with it).

There are lots of comments by great chefs, recipes and a section where
each chef lists his favorite wines and what he likes to pair with it.

I love this book and highly recommend it.

I may run out of superlatives in the course of this review, so I'm just warning you now. What to Drink with What You Eat is absolutely the most spectacular book ever written about pairing food with wine. It will turn you instantly into a world-class sommelier, confidently able to pair virtually any cuisine with a compatible choice. What's more, the recommendations extend far beyond wine to include beer, sake, spirits coffee, tea and different types of water, so even a teetotaler can derive some value. There isn't a food- or wine-lover on the planet who wouldn't benefit from having the book always on hand as a resource.

The secret sauce here is that the authors, who have great credentials themselves, have also enlisted the input of dozens of top sommeliers and other authorities to create an uber-reference, one that gains considerably from its generous tendency to be more rather than less inclusive in offering up suggestions. Think of the principle of "the wisdom of crowds," but here the crowd are all experts and have the chops to back up their opinions. The list of foods, cuisines and beverages that are explored is truly encyclopedic, so odds are pretty good whatever you want advice on will be covered. For example, speaking of secret sauce, you'll even get suggested pairings with a Big Mac.

The crowning glories of the book are chapters 5 and 6, which really should be turned into a searchable database online and made available via PDA. These chapters are mirror images, one that starts with the beverage and suggests foods, and the other that starts with the food and matches the drinks. I'm telling it to you straight: if you've ever had a moment's hesitation about what to bring to a dinner party or just flat out what might go best with your frozen pizza, the answer is at hand. Wanna build the meal around a special bottle of wine? No problem. In fact, I'm not sure this book isn't subversive in the sense that it does such a great job of simplifying a complicated subject and making it accessible that it renders real-life sommeliers unnecessary.

Of course, that's a ridiculous notion; I'm just stating it for effect. You still need a sommelier to put together a wine list, add a personal perspective, precisely match the cuisine of a restaurant to its wines and gauge the "readiness" of any particular client to explore new territory. But if you live in New Jersey, where the only advantage of archaic, Prohibition-based liquor laws is the plethora of BYO restaurants and thus there are very few sommeliers period, this book is like manna from heaven.

I don't mean to imply that What to Eat is prescriptive to the point where you aren't allowed to express yourself and exercise free will. Quite the contrary. The book does a splendid job in the first few chapters of breaking down various pairing conventions developed over the past 20 years (plus of course the most classic matches) and providing guidelines that anyone can build on, and the authors encourage imagination and experimentation.

Let's go with a real life example, my first since I bought the book, and quite an "acid" test at that. I was asked by a hostess to suggest something that might go with roasted sea bass served with a Mediterranean ragout of red peppers, tomatoes, olives, and capers. My first instinct when approaching anything Mediterranean is to go with the "territory," which means for me clinging to the coastline from Provence to Sicily. Here I would have gravitated toward a white because a tannic red wouldn't go anyway and it's summer now and a chill is definitely welcome. Besides, I'm not sophisticated enough to figure out what to do with capers to begin with, so why not let a thousand years of local experience do the hard work for me? Then, I turned to chapter 5 and looked up sea bass. There were 16 suggestions, but nothing related to a Mediterranean ragout, which would clearly provide the dominant flavors to the dish. So with a little trepidation (are they going to whiff on my first challenge?), I looked for "Mediterranean" and sure enough found the following entry: "Mediterranean Cuisine (eg anchovies, olives, peppers, etc) Champagne, rose; Chateauneuf-du-pape, white; Pinot blanc; red wine, esp. tart Old World; rose; verdicchio, esp with onion-based dishes." Not feeling wholly comfortable yet, I cross-referenced the pesky caper and found: "Beaujolais, high acid; beer; Muscadet; Pinot Grigio/ Pinot gris, esp. dry; Pinot Noir, esp from Russian River Valley." That's enough breadth for anyone to find an appealing option.

The genius of the book is the exhaustive number of dishes and international cuisines covered. I'm sure there are some things you can eat that aren't paired here, but I'm not sure why you would want to! Also, while it wasn't true for my sea bass, many if not most of the listings actually go a step further and provide recommendations specific to the actual method of preparation. It's not just one size fits all. Pasta with artichokes? Check. Pasta with sardines? Check. You get the idea.


I haven't been this excited about a wine book in a couple of years, maybe since reading Andrew Jefford's The New France The New France: A Complete Guide to Contemporary French Wine (Mitchell Beazley Wine Guides). If you have even a passing interest in drinking wine with your meals you'd be crazy not to buy this book. It has the potential to enrich every dinner (and the occasional lunch/brunch/breakfast?/snack) you eat for the rest of your life, and if that isn't enough hyperbole, I don't know what is.

(3 1/2 stars)

After reading the slew of five-star reviews for this volume, today I drove to Barnes & Noble fully ready to purchase it. After spending a fair amount of time in the aisle surveying its contents, I ended up not getting it, and thought I would explain why not for the sake of those Amazon readers whose considerations might be similar to my own.

I think the issues of relevance are 'who you are' and what you're looking for in a book like this. I certainly understand why great wine aficionados (presumably with money and time), critics, sommeliers, restaurateurs, and the like would desire and benefit from a work of such sophistication and scope. But for the hobbyist (like myself), it was just too much. A little 'highbrow' for me -- and I suspect I'm not alone. I didn't find it nearly as accessible as, for example, Karen MacNeil's Wine, Food, and Friends (which I bought). MacNeil's book has a seasonal presentation, and, while evidencing an expert's range of knowledge, seeks not to lose sight of practical concerns (such as $$). In a nutshell, What To Drink . . . has a more encyclopedic approach (and does include beverages beyond wine), while MacNeil's is user-friendly and more what I was looking for. I wish it were possible to buy chapters 5 & 6 of Dornenburg & Page's book separately, because they comprise a tremendous resource for ongoing reference. The one surprise regarding Dornenburg & Page was that in a product of such erudition, it lacked an index.

So, bearing in mind the two questions I started with, I hope some of these thoughts will be helpful in informing your purchasing decision.

I was tired of getting my mom the typical Mother's Day gifts, so I turned to cookbooks. Instead of typical cookbooks, I got my mother White Trash Cooking and White Trash Cooking II to play on the fact that she and my father relocated to Mississippi in recent years.

While I myself have not had the pleasure of reading these, they were a huge hit. We're just wondering where to get our hands on a cooter to cook up....

This cookbook has a lot of basic and simple recipes in it that are good for every day use. It has great ideas for family "gatherins" I found it to be very helpful when I want to make a quick lunch, or when unexpected people stop by. It uses very common ingredients that I usually have on hand.

As a chef, and a food historian, this book is a "must" for anyone serious about regional cuisine. I have pilfered many recipes from the "White Trash" series of books to the delight of my guests. Offering a bit of "home" to guests is a treat for both me, for being able to bring their "comfort foods" to them, and to them, for having it available. Many of his recipes have been adapted onto my specialty menus, and even born and bred Yankees want a taste of the classic southern cooking that Mr. Mickler has preserved.

I also have found some great Americana recipes in the Firefox series, and would recommend those to anyone who is interested in traditional family Appalachian cuisine.

I must confess that I resisted buying this cookbook for many years. I am an avid collector of American Regional and International cookbooks, but found the title of this book offensive. I assumed it was written to mock rural whites, a people I know to be hardworking, self-reliant, and decent. I was wrong about this one. This book actually celebrates these people and their cuisine, and is one of the very best traditional American cookbooks in print. Great recipes for fried chicken, catfish, hushpuppies, collard greens, Hoppin John, cornbread, and biscuits, as well as rabbit, squirrel, and yes, even possum. The book has a folksy humor throughout, and the recipes are authentic. Books like this become even more precious as this and other American regional cuisines disappear under a blanket of bland corporate burger chains, sub shops, and pizza joints. Incidentally, several recent medical studies have shown that rural Appalachians who consume this traditional fare are far healthier than those who embrace the modern suburban diet of chain restaurant food! If you have any interest in traditional American cooking, this book is a must-own.

Don't let the title fool you, the recipes are good and the pictures are great. If you've ever lived in the deep south for any length of time , this cook book is a treasure.

I love the recipes in this book. The first one I tried (Cheese puffs) have been in demand in my house ever since. This book is a nice introduction into French cooking without being overwhelming. It's comfortable and down to earth... plus, the food has been delicious.

Very basic advice: a roast beef and tomato sandwich with creme fraiche for example. Simple recipes with thrifty cuts of meats for stews, soups (just add liquid!) along with many potato recipes (with more creme fraiche) from well-known and obscure bistros throughout France. Note: quiche is called 'tarte' here with no cross reference. Salads with anything you'd put into a sandwich, oil and vinegar dressing. Good new-cook gift or a quick read for the armchair traveler but I expected more from this famous food writer.

This book is great! I've lived in France and I believe this book really does deliver classic bistro fare without all the grease you can find in so many sub par Paris bistros! I agree with another reviewer that the recipes are hit and miss. For instance, the potato gratin just doesn't do it for me.

Most of the dishes require ingredients you find at the regular grocery store, are quick to make, and delicious to eat. I appreciate her complement/menu ideas. I feel that I've slightly improved on a couple of her lamb recipes and now include them in my list of recipes for entertaining.

I wish I had the same quality of book for southern French style of cooking.

This cookbook contains a collection of recipes inspired by and taken from a wide array of French bistros. Patricia Wells has assembled a terrific array of cookbooks, but this may be her best. With a few exceptions, these recipes take what I consider to be basic ingredients and turn them into a wide array of delicious, easy to prepare dishes. There are a few recipes that call for things that are uncommon to the American palate (e.g. rabbit), but overall this cookbook contains a huge number of easy to make, accessable recipes that will be enjoyed by Americans. The book is divided into 12 sections covering salads, desserts, pasta, soups, etc. It is also a regional tour through France with a diverse selection of recipes from big city bistros and small town or rural restaurants. Each recipe has a paragraph or two describing the bistro from which it was taken and some discussion of regional cuisine. One thing that I REALLY liked about this cookbook is that it will give you ideas for other concoctions. That is, as I was trying some of the recipes, I was constantly thinking `using A with B' is a great idea. For example, there is a great recipe for poached eggs in a wine sauce. A great idea! Another (minor but important) thing that I liked about this book was that it was bound so that it could be propped open on the kitchen counter. There are also flaps on the front and back cover that can block the page open so that you don't have to go fishing through the book if it does flip closed. This is a cookbook that we return to again and again, definitely worth the money.

This is a cookbook as a cookbook should be. The recipes are direct, succinct and just what one needs to prepare the dish without elaborate fuss. And most of the dishes are great. If I had to settle for one cookbook only, this would be it.

This book is filled with nostalgic black and white vintage photos of her family which will remind you of your own family back in the good 'ol days...don't miss out on the Pineapple Upside Down Cake baked in an iron black skillet, oh my!!!

Foolproof recipes with entertaining family stories. Every recipe I've tried has turned out perfectly (with the exception of the slow-cooked caramel icing) so this is my new Dessert Bible!

This book has alot going for it! Not only does it contain the author's charming vignettes of her family history, it also has the best recipes in the country! It's a great book on different levels -- fun to look at, fun to read, and fun to create delectable memories with our own families! A+++++

Patty Pinner's childhood comes to life through her stories & recipes, and her "womanly" advice adds charm to her cakes and pies. I have to admit, this is the only cookbook that has found it's place on my bedside table because of the great stories and old family photographs.

This is a great book. I made the strawberry cake that is on the cover for Thanksgiving and it was delicious! Everybody raved about it. I also love the stories that also go along with the recipes. A great buy!