Home Cooking with Trisha Yearwood

January 18, 2010
Singer Trisha Yearwood has found another way to reach her audience—with this follow-up to her successful Georgia Cooking in an Oklahoma Kitchen
, she serves up more homey, Southern-inflected fare from her country music kitchen. And this newest is every pinch of salt the sequel—from the foreword by her husband, Garth Brooks, and her intimate personal anecdotes to the recipes donated by family and friends (her grandmother's strawberry cake; Brooks's mother's cabbage rolls, her mama's homemade waffles). Yearwood jumps off with some helpful hints, such as the importance of fresh-shredded cheese and how to use scissors to release a stubborn piecrust. The meat of the book is rib-sticking classics for both special occasions and weeknights, like sweet potato pudding, jalapeño hushpuppies, and a Lowcountry boil. Yearwood's ingredients are not for the faint of heart or high of cholesterol (Garth's Breakfast Bowl, for example is a mix of eggs, frozen tater tots, sausage, bacon, and packaged cheese and garlic tortellini). But Yearwood's enthusiasm and warmth come through, particularly in the “handwritten” notes at the bottom of the pages. Photos.

Starred review from February 15, 2010
After her successful first cookbook, "Georgia Cooking in an Oklahoma Kitchen", country music star Yearwood is back. Writing with her mother and sister, she provides personal anecdotes and recipes for Southern favorites such as catfish and hush puppies. Lots of family pictures will entice readers. This is highly recommended for country music fans and Southern cooks.

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