Seasoned in the South
Jul 19, 2011
Recipes from Crook’s Corner and From Home
Author: Bill Smith
Publisher: Algonquin
Publication Date: 2006
ISBN: 978-1-56512-550-9
Voted a Food & Wine Magazine “Best of the Best Cookbook”
Bill Smith has been cooking for over 25 years and branched out into newspapers, radio and television. He’s been the chef at Crook’s Corner for about 15 years now and is one of those wonderful people who cook with fun in their hearts, making it all the more interesting.
The book is filled with good wholesome recipes, nothing too fancy or intricate. This could be a good "base” recipe book to keep in your kitchen. Grandmothers around the South would approve of these recipes. While it could be considered a simple cookbook, Bill does a good job of throwing little stories in here and there and adding tiny touches of humor to the actual recipes.
While describing how to make fried chicken, his statement of “I have no use for people who whine about breading on fried foods” strikes the funny note.
Or the comment of “Undercook collards and you are asking to be strangled; they can’t be properly chewed” is not only true, but amusing.
So consider this book an instructional manual that’s actually interesting to read.
