Country Cooking From A Redneck Kitchen
I previously read and reviewed Francine Bryson's first cookbook, Blue Ribbon Baking from a Redneck Kitchen, and loved it. It's now my go-to dessert and baking cookbook. So when I saw that Francine was coming out with another cookbook, Country Cooking from a Redneck Kitchen, I knew that I had to have it and that it would probably become my favorite, go-to "regular food" cookbook. I definitely wasn't disappointed! Her second offering is a paperback like the first (I was hoping they'd give her a hardcover this time because I prefer hardcover cookbooks, but it's okay), and is full of tons of glossy color pictures that will have you drooling over the recipes and dying to get into the kitchen to try them out. The book description reads:
"Few people know that national pie champion Francine Bryson got her start on the cooking contest circuit at age sixteen with a savory stuffed pork loin—that won first place. In Country Cooking from a Redneck Kitchen, Francine invites you into her home to share recipes for everything that graces her Southern table: chicken dinners, savory pies, Sunday suppers to serve the preacher, make-and-take casseroles, dips and other redneck whatnots, backyard barbecue favorites—and, of course, three chapters devoted to her celebrated baked goods, including her most-requested holiday sweets. Feeding people is what Francine loves to do, and here are simple instructions for 125 dishes with 60 color photographs to help you to bring her Southern charm to your table."
Country Cooking is divided into sections including Redneck Whatnots (appetizers), Yardbird (chicken), Burgers & Bryson BBQ Favorites, Meat, Meat & A Li'l Meat, Sunday Suppers, Enough To Feed A Crowd, Sides, 'Taters, & 'Maters, Sweets & Treats (yes, Francine gives us more desserts in this one! Yay!), Holiday Baked Goods, and Breads & Rolls. There are 125 new recipes in here, no repeats from her first book, and many are old/vintage recipes (which I love) and her "secret" family recipes. What makes Francine's cookbooks so unique is her treasure trove of vintage recipes that she draws from and her willingness to share her parent's and grandparent's super special secret recipes. My other favorite part about Francine's recipes is the fact that it's real, down-home cooking. Most cookbooks nowadays are full of gluten-free, vegan, vegetarian, fusion, etc. recipes that just aren't practical for my life - I'm an old fashioned cook with four small children and I don't have a limitless budget, let alone the ability to find a million specialty ingredients I've never heard of. If they don't stock it at Costco, Walmart, or the local grocery store, I'm just not making it. Plus, my kids want "regular" good old home cooked food, and so does my husband. Francine delivers. I will definitely be referring to this cookbook and making many recipes from it in the day to come. My favorite part of this book are the little stories Francine writes about each recipe. I love knowing the background and the history and little fun facts and tips about each one.
Some recipes that I'm particularly excited to try are Most-Requested Spinach Dip, The Best Fried Chicken You'll Ever Eat, Faked-Out Fried Chicken, Lemon-Herb Chicken, her homemade Cream of Chicken, Celery, and Mushroom soups, Chicken and Dumplings Like Mama Made, Slow-Cooked Hawaiian Redneck Chicken, Sweet Heat BBQ Sauce, Bacon BBQ'd Baked Beans, Pork Chop Casserole, Meatloaf To Stop A Man In His Tracks, Cheeseburger Pie, Beef Crunch Bake, Chicken Pot Pie, Sunday Supper Pie, Daddy's Church Gathering Chili, Chicken Casserole, Mama's Tuna Casserole, Corn Pudding, Beans Cooked With Ham Hocks, Mashed 'Taters, Fried Okra, Chocolate Pound Cake, Buttermilk Pecan Skillet Cake, Buttermilk Rolls, Lemonade Rolls, 1940s batter bread, and more. In fact, the only thing that's missing here is a recipe for Sweet Tea!
I highly, highly recommend Country Cooking from a Redneck Kitchen to every down-home cook out there. Don't miss out on this gem!
I received a copy of this book from Blogging For Books in exchange for an honest review. All opinions are my own.