Paula H. Deen Bücher

From one of the most frequently visited restaurants in Savannah, The Lady & Sons, comes this collection of down-home Southern family favorites.

Nothing is more comforting than a home-cooked meal, especially when it features fresh, local, seasonal, and organic ingredients. Raised in her grandmother's Southern kitchen, Katie Lee Joel hails from a family of passionate cooks and knows what home cooks seek: delicious, easy-to-follow recipes that utilize readily available ingredients. In her collection, Katie revisits and updates family recipes from her West Virginia childhood while introducing inventive new favorites. This enticing assortment includes over 125 recipes, featuring Southern classics like Fried Green Tomatoes, Chicken and Dumplings, and Peach Cobbler, alongside contemporary dishes such as Roasted Carrot and Ginger Soup and Dijon and Pistachio-Crusted Rack of Lamb. However, this collection is more than just traditional cooking; it emphasizes the joy of sharing healthful meals made with love for friends and family. With recipes for starters, salads, soups, entrees, side dishes, breads, breakfast, desserts, and drinks, Katie also offers entertaining tips and personal anecdotes that will resonate with modern food enthusiasts. This guide is a comprehensive, approachable resource for creating memorable meals for any occasion.

This definitive guide to Southern cooking features 300 recipes, nearly 100 instructional illustrations, an extensive appendix, and 16 pages of stunning color photography, along with tips, stories, and Southern history. This book is a celebration of classic dishes aimed at a new generation of cooks—perfect for brides, graduates, and anyone who loves Southern cuisine. As my family continues to grow with marriages and grandbabies, sharing these recipes feels like passing down generations of stovetop secrets. Having cooked and enjoyed Southern food my entire life, I assure you that every meal made from this book embodies our unique spirit and traditions. The recipes reflect the diversity and creativity of Southern cuisine, from Cajun to Low-Country, showcasing the rich cultural heritage found in our gumbos, collards, barbecues, and pies. While some beloved classics may remind you of The Lady & Sons, most of these recipes are new and incredibly delicious. This book is truly a Southern cooking bible, and I hope it finds a cherished place in your kitchen for years to come, just as it will in mine. Here’s to happy cooking—and even happier eating! Best dishes, Paula Deen.