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Paula Deen's Southern Cooking Bible: The New Classic Guide to Delicious Dishes with More Than 300 Recipesby Paula H Deen
Synopses & Reviews
andlt;Bandgt;Hi, yand#8217;all! andlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;This book is my proudest achievement so far, and I just have to tell yand#8217;all why I am so excited about it. Itand#8217;s a book of classic dishes, dedicated to a whole new generation of cooksand#8212;for every bride, graduate, and anyone who has a love of a great Southern meal. My family is growing and expanding all the time. Weand#8217;re blessed with marriages and grandbabies, and so sharing these recipes for honest, down-home dishes feels like passing a generationand#8217;s worth of stovetop secrets on to my family, and yours.andlt;BRandgt;andlt;BRandgt;Iand#8217;ve been cooking and eating Southern food my whole life, and I can tell you that every meal you make from this book will be a mouthful of our one-of-akind spirit and traditions. These recipes showcase the diversity and ingenuity of Southern cuisine, from Cajun to Low-Country and beyond, highlighting the deep cultural richness of our gumbos and collards, our barbecues and pies. You may remember a few beloved classics from The Lady andamp; Sons, but nearly all of these recipes are brand-newand#8212;and I think youand#8217;ll find that they are all mouthwateringly delicious. It is, without a doubt, a true Southern cooking bible.andlt;BRandgt;andlt;BRandgt;I sincerely hope that this book will take its place in your kitchen for many years to come, as I know it will in mine. Hereand#8217;s to happy cookingand#8212;and the best part, happy eating, yand#8217;all! andlt;BRandgt;andlt;BRandgt;Best dishes, andlt;BRandgt;Paula Deen
"While there are many excellent volumes devoted to Southern cookery, there seems to be no limit to our fascination with down-home eats — and thus, no limit to the market for chicken-fried anything. This omnibus is celebrity Deen's answer to The Joy of Cooking, covering the wide swath of regional favorites from Creole jambalaya to Memphis dry-rub ribs, from Charleston shrimp and grits to the grilled turkey sandwich known as the Kentucky Hot Brown. Written, with Clark, in her trademark colloqu-y'all style with plenty of personal anecdotes and helpful tips, Deen's recipes are approachable and unintimidating. Simplified illustrations throughout demonstrate techniques such as dropping cookies onto a baking sheet, arranging coals on a grill and scoring a ham. Sprinkled in and among the definitive, reliable classics like chicken-fried steaks with cream gravy, and burgoo are some contemporary updates like baked brie with fig jam, praline french toast casserole, and a tortilla-crusted tilapia. Then there are Deen's extra-homey signature specialties like cheeseburger meatloaf with cream of mushroom sauce; maple bacon and hominy; and butterscotch pretzel pie. Although it's not quite as comprehensive as it could be, this is certainly an honorable addition to the field. Photos. (Oct.)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
In her first full-length recipe collection since The Deen Family Cookbook, the Food Network icon returns to her roots with the definitive—and delicious—guide to Southern cooking and hospitality.
As a young wife, Paula Deen regularly turned to classic American cookbooks like Better Homes and Gardens and The Joy of Cooking for help negotiating her way around everything from making biscuits to roasting chickens and setting a table. Now, in the spirit of those well-loved tomes, Paula presents her own timeless and indispensable collection: Paula Deen’s Southern Cooking Bible.
It is the most comprehensive repertoire of Southern dishes you’ll ever find, and they are all done Paula’s way. Every one of these 325 recipes is fundamental to Southern eating, and 80 percent of them are new to this book. The book is structured like The Joy of Cooking and other bibles of the kitchen: from the beginning of the meal—hot and cold appetizers—to the end—cakes, cookies, and pie. It features 100 how-to illustrations throughout, showing how to peel a shrimp and how to make sweet potato balls without getting marshmallow all over your hands. Complete with sixteen pages of full-color photos, this must-have collection will make a warm, homey addition to any cook’s bookshelf.
The bestselling Food Network icon returns to her roots with the definitive guide to Southern cooking and hospitality.
About the Author
Paula Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah's historic district and specializes in Southern cooking, as well as Uncle Bubba's Seafood, which she co-owns with her brother. Paula is the author of Paula Deen's Savannah Style, Paula Deen's The Deen Family Cookbook, Paula Deen's Kitchen Wisdom and Recipe Journal, Christmas with Paula Deen, Paula Deen: It Ain't All About the Cookin', Paula Deen & Friends, The Lady & Sons Just Desserts, The Lady & Sons Too!, and The Lady & Sons Savannah Country Cookbook. She publishes a bimonthly magazine, Cooking with Paula Deen (Hoffman Media) and is a regular guest on QVC, where she sells her books and food products.
Melissa Clark’s work has been published in The New York Times, Food & Wine, Bon AppÉtit, Wine & Spirits, Town & Country, and Real Simple. She has written more than 20 cookbooks, including In the Kitchen with a Good Appetite, The Deen Bros. Cookbook: Recipes from the Road and The Deen Bros. Cookbook: Y’all Come Eat.
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