The Lady & Sons Savannah Country Cookbook

This is Paula Deen's first cookbook. It predates her regular Food Network series and may predate her first appearance on any Food Network shows. Unless you look carefully to notice the imprimatur of the giant publisher Random House, you may take this for a local, self-published cookbook done by a church or women's social group to raise money, because that is exactly how the recipes come across. They represent your basic southern meat and potatoes and grits and collard greens menu and succeed very well in filling that niche.It may be no surprise to many of you, but there are adults who do not like green vegetables and rice and zucchini and chicken and cooking with wine and pasta with any kind of sauce except a simple bottled tomato sauce. These people are very fond of Paula Deen's recipes, which use Bisquik and Lemon Pepper and Velveeta. I know because my mother is one of them.I'm becoming a dedicated foodie whose heroes are Thomas Keller and Mario Batali and Tom Colicchio. Being presented to eat anything created in Provence or Apulia, let alone Bangalore or Damascus annoys my mother. Her poverty food was baked beans and mashed potatoes. Her delicacies are Pennsylvania Dutch recipes such as corn pie and stuffed pig stomach or anything, which includes cabbage.While my mother is not especially fond of grits or leafy green vegetables, almost every other southern speciality is right down her alley. As far as she is concerned, Emeril can't cook, Martha is too bossy, and Sara is just OK.I'm covering all of this simply to illustrate that while Paula's cookbook has practically nothing in it with a French or Italian accent, it is all very good and it has a large audience on whom creations at The French Laundry or Gotham Bar and Grill are simply showing off to no good purpose.So, if you want that basic, no nonsense, stick to your ribs, feed those love handles kind of food, this is the book for you. The rather inspiring story of how Paula Deen and her sons got into the restaurant business and how they succeeded is a bonus.For the foodies among us, I did find a few things over which to quibble. At one point, Ms. Deen says that she uses new or red potatoes for everything, including mashed potatoes. Since I cook for someone who loves mashed potatoes, I can tell from both reading and personal experience that russet (Idaho) potatoes may be the best for mashed potatoes, and Yukon Gold do well, but that waxy potatoes like many red skinned varieties just do not do as well. And, Ms. Deen goes and uses russets in several recipes anyway. On the other side of the coin, Ms. Deen has a useful little suggestion for keeping a supply of cooked and diced potatoes on hand in the fridge for quick salads. I also would have preferred that better specifications were given when 'lemon pepper' are used as an ingredient. This looks like a generic reference to a commercial product, yet no brand is specified. A brand or a recipe for 'lemon pepper' would have been good. A worse offense was a reference to 'Jane's Krazy Mixed Up Salt' with no entry in the index whereby one can locate the recipe for it. If the recipe for this stuff is in the book, I can't find it as I write this.This is not, however, a book worth picking nits over. These are the kind of dishes which appeal to a very large number of people, so I am happy to inform them that this is their kind of cookbook. All the recipes are relatively easy with few steps and a very manageable number of ingredients. I like the fact that Paula indicates which of the recipes are actually served at her restaurant. I am more inclined to try that first.This is your 'average Joe' kind of cookbook which should win the day.

I am a big fan of Paula Deen's show and decided to get this book after trying some of her recipes. The recipes in the book are easy to follow, and are full of wonderful flavors and textures. A word of warning, the recipes are not for those who are on any type of strict diet. She even mentions in the forward that these are recipes that are not meant to be made with a bunch of "low cal" or "diet" substitutions. They are just good, easy comfort foods meant to be enjoyed and remembered. This is not the type of cookbook that I would use every night of the week, just because the recipes do tend to be a bit more heavy in fats and sugars, etc. I think to enjoy this book you need to have the attitude that this type of food is great once in a while, and when you cook a recipe from it, make it the way she tells you! Just decide to have some good ol' comfort food and do it in moderation. So far there has not been one recipe that my family has not enjoyed- they are all good. A nice addition to my cookbook collection. Enjoy!

Thank you for handling this book with such care. This recipe book is 26 years old, and looks brand new. Very happy with this seller.

In my opinion, this is the best Paul Deen spiral-bound cookbook by her. I like the fact that the pages don't flip back and forthand lose your place. It's got just the right amount of recipes without overwhelming you. Most of these are fool-proof recipes, and yes they are fattening but heck who cares, I love butter just like Paula!! I was never in my life able to make a good meat loaf until I got this, my very first of Paula's cookbooks. Yes, the meatloaf is OUT OF THIS WORLD, and especially the "Chicken and Wine Sauce". I could get drunk on that!! Just kiddin. It you love southern cooking such as fried chicken, and seafood dishes, you're going to LOVE IT!

The only reason I didn't give this book 5 stars is because there are no pictures, and I love pictures in a cookbook. But that's just me. Otherwise, this is a very interesting and useful cook book. The cooking tips at the end are appreciated, too. I am an avid cook, plain country cooking-not gourmet- and I didn't know "to keep unused egg yolks fresh for future use, place in bowl and cover with 2 tablespoons of oil" to keep them fresh for 4 or 5 days! If you like to cook and you like the Southern (I'm a Texan)style, you'll enjoy this book. If you haven't already seen Paula Deen on the food channel, take a look, you'll want the book.

Very well written cookbook, full of usable recipes that anyone can follow without too much trouble. Her macaroni and cheese recipe alone is worth the price of the book.

Putting it simply, this cookbook is a lot of fun! It's fun to read, fun to use, and the food is truly fun to eat! I am ordering my second copy because my 86-year-old midwestern mom visited and loved the recipes I fixed from Paula's book. She took home the Gooey Butter Cake recipe and has made it four times in three weeks and shared it with everyone in her little town in Tennessee. It's a great book and SO easy to use. I am addicted to Paula's house seasoning which now sits to the left of my cooktop at all times. Try it...you'll love it.

Just what I wanted! Lots of excellent southern recipes!

I love how this book makes me feel like I'm in savannah when really I'm in Europe. Perfect bargain too