The Deen Bros. Get Fired Up

March 21, 2011
When a formula works, there's no reason to change it, as with this down-home collection of recipesâthe fourth from the sons of Food Network star Paula Deen (after The Deen Bros. Cookbook, etc.) and noted cookbook author Melissa Clark. Now food celebrities in their own right, the brothers extend their brand of easy Southern cookery to summery al fresco meals. The focus is on guy-centric creations like a grilled whole chicken stuffed with corned beef and sauerkraut, chipotle-stuffed hot dogs wrapped in bacon and Vidalia onion and beer dip. In between are a few more delicately flavored surprises like grilled brown sugar brussels sprouts; spicy Asian tuna burgers and Mediterranean orzo salad with olives, sun-dried tomatoes, and pine nuts. While the brothers seem to be short on sweets, a few interesting and Deenesque (i.e., rich) ideas dot these pages, including grilled pound cake and chocolate and Heath bar quesadillas. Recipes are designed for ease, relying on some prepared ingredients to save more time for the sun. Tips interspersed throughout advise on such matters as the best way to transport pasta salad, making tailgating lists, and tomato storage. For fans of the Deen family, this will be a welcome addition to a growing library. Photos.

March 1, 2011

Food Network stars and Paula Deen progeny offer up more than 100 recipes for grilling, tailgate parties and picnics.

Break out the grill and fill the cooler with ice. The Deen brothers (The Deen Bros. Take It Easy, 2009, etc.) are back with another lively compilation of Southern-style recipes. This time around, the table is set for the great outdoors, and the authors divide up the recipes accordingly, with chapters entitled "On the Grill," "On the Field" and "On the Beach." While not everyone will have access to lobster tails or live blue crabs for beach cookouts, most recipes call for ingredients that can be easily sourced at the local grocery store. Meat takes center stage, but don't write this off as the average burger-on-the-grill cookbook. In addition to old favorites like BBQ, the authors instruct readers in the art of "Beer Can Chicken with Sweet and Spicy Vidalia Onions" and "Minty Lamb Chops Stuffed with Feta and Chicken." Non-meat offerings vary widely, including flatbreads, pasta salads and vegetable dishes. Readers shouldn't despair if they don't have access to a grill; items such as salads, wraps and dips, including the black-eyed pea spread "Georgia Caviar," feature prominently. Wash it all down with "Frosty Piña Colada Punch" or one of eight other "Seaside Sippers." With easy-to-follow recipes, full-page pictures and humorous prose, the Deens serve up a fun and appealing culinary collection.

Perfect for readers who enjoy a little sunshine on their plate.

(COPYRIGHT (2011) KIRKUS REVIEWS/NIELSEN BUSINESS MEDIA, INC. ALL RIGHTS RESERVED.)

March 15, 2011

Paula Deen's sons Jamie and Bobby (coauthors, with Melissa Clark, The Deen Bros. Take It Easy) are back to delight their legions of fans. Traditional favorites like Down-Home Baby Back Ribs and Pickled Shrimp and Vidalia Onions are abundant here, but there are plenty of distinctive recipes, such as Peachy Chicken Legs (made with peach jam) and Grilled Four-Cheese Pizza. Novice cooks will appreciate tips on, e.g., how to know when meat is done and the differences between direct and indirect heat. From grilling masters to those who simply love picnic food, a range of readers will delight in these recipes. Expect demand. [Five-city tour; library marketing; see Prepub Alert, 11/1/10.]

Copyright 2011 Library Journal, LLC Used with permission.

April 15, 2011
With a mom whos nationally known for her southern cooking and ebullient personality, the Deen brothers, no slouches in the publishing world themselves, add to their three-book recipe collection and one newly minted magazine with this just-in-time outdoors celebration. All 100 recipes are absolutely dedicated to the home-grown chef, whether fortunate enough to reside in a warm clime or live for the three perfect months of high temperatures. The four sectionson the grill, the field, the blanket, and the beach, respectivelyfeel somewhat arbitrary. What matter are the easy-to-fashion dishes and the liberal use of store-bought foods like refrigerated buttermilk biscuits and ready-to-use butter pound cake? The appeal? Half healthy, half hearty. Yet its hard for even the most conscientious of dieters to ignore these dishes. Tips along the way emphasize not only the culinary side of the out-of-doors (e.g., how to tell when the meat is done, gas versus charcoal) but also make the most of family fun (water balloons and kids). Accessible, easy-to-cook stuff.(Reprinted with permission of Booklist, copyright 2011, American Library Association.)