Learn to Cook 25 Southern Classics 3 Ways

July 1, 2016

Brule, a food writer who studied recipe development at the Culinary Institute of America, here provides a classic recipe and two variations for each of 25 popular Southern dishes, including fried chicken, cheese grits, buttermilk biscuits, and red velvet cake. The book's contemporary variations are generally healthier. For instance, a variant on green beans swaps the traditional ham hock for a bright mix of garlic, lemon zest, and Parmesan cheese. International variations offer zestier takes on the classics, incorporating spices and condiments from the global pantry. VERDICT While some Southern cookbooks limit readers to one cooking style, this title offers novices the choice of trying several interpretations of a given dish.

Copyright 2016 Library Journal, LLC Used with permission.

Starred review from September 1, 2016
Everyone knows the timeless dishes that practically define the cooking of America's South: fried chicken, pimento cheese, grits, fried okra. Here, Brule provides faithful recipes for each of these southern standards. Then, in a burst of creative imagination, she goes a step further by bringing them up-to-date for modern tastes by offering a trimmed-down version of every recipe that decreases calorie content without sacrificing the flavors that make them so beloved. This often means an oven-fried version that substantially cuts back on oil, not to mention making for easier cleanup. That done, Brule boldly takes another step and presents the classic in guise of an exotic makeover. Thus, fried fish become Thai fish cakes. Grits gain an Italian accent as polenta with Gorgonzola. Macaroni and cheese translate into a Swiss dish of pasta, onions, and Gruyere. An ingenious cookbook that will appeal to cooks of all stripes.(Reprinted with permission of Booklist, copyright 2016, American Library Association.)