Trisha Yearwood

If you weren't hungry already when picking up this cookbook, you will be soon! Between the pictures and the recipes themselves, this is Southern comfort food at its finest.

After recently reading/reviewing Dorie Greenspan's and Rose Levy Beranbaum's dessert cookbooks (both of which I loved), Trisha Yearwood's "Trisha's Kitchen" took me in a refreshing new direction. I absolutely loved the other two ... but also appreciated Yearwood's right now both to go in a new, not-all-desserts direction, show more but also one that I don't have to think too hard about (unless it's "which recipe do I make next?"). There's no metric-to-"normal person" pro-con list, or ingredients list for that matter; these are recipes that look like ones I grew up making, so reduce/downright eliminate the mental challenge. Familiar and comfortable not just in the mindset of "comfort food," but just what I'm plain used to. :) A mental break, if you will.

Plus, how can you go wrong when the cookbook literally includes "an essay on bacon"? Next-level food writing, amirite? :)

Southern (or more specifically, Georgia) staples like peaches, pecans, and sweet tea are ever present here ... and I love it. All the seasons and all the meals come to the table (see what I did there? LOL) in this fantastically-produced book that well deserves a place on the shelf (or on your counter). I especially can't wait to try the skillet cheddar cornbread, peach preserves, and BBQ burnt ends. Om nom nom!

I received an eARC of the book from the publisher via NetGalley. All opinions are my own. show less

Let me start by saying that I do not watch The View and I had no clue who Trisha Yearwood is until this book showed up on my doorstep. (I do recognize Garth Brooks - barely.) Take that for what it might be worth . . .

This is not a "bad" book and if you are looking specifically for a book of mid-20th century Southern recipes of the mainstream, rather ordinary sort, you might find this book of interest. More than a handful of these recipes have been in my own personal files for decades, either show more word for word or with only the most minor of variations, the kind of good, quick, old fashioned standbys that generations of cooks pass along. So, why did I give this 3 stars rather than 4 or 5? Simple -

* A good number of these recipes are straight out of the 1970s, cakes that include Jello as an ingredient as an example. Some of this is just strange - and still as strange in 2010 as it was in 1976.

* Far too many recipes call for self-rising flour. This is not problematic if you live in the South where self-rising flour is commonly used, but here in New England (and other areas of the country) self-rising flour is rarely used. When you can find it, it is often pushing the envelope of antiquity.

* Most of the recipes in the Sides chapter contain both mayonnaise and sour cream, usually with cheese. Make no mistake, this sort of casserole can be scrumptious, but they are absolutely NOT for the diet conscious. But then you will find little here that is.

Not stellar. show less

This is basically your standard-issue celebrity cookbook with lots of photographs included of the author and her family. I found a good recipe in the book that I will probably make again so I considered it worthwhile. I would not buy it, but I enjoyed checking it out from the library.

This is a good cookbook! I like the stories she relates about her family. The photos of her grandmother, parents and sisters are great additions to the recipes and the story that accompanies them. The apple pie recipe is certainly on my list of things to make from this book.

There are healthy options for the traditional southern food such as oven fried chicken instead of frying in oil. Lots of tips and established recipes you will love. I also like the fact that the ingredients for recipes show more are not hard to find. A typical trip to the grocery store, nothing fancy, easy to make dishes. The short list of recipes I want to try soon are maple salmon, apple pie, the steak with the honey marinade………drool worthy chow here!

A nice tribute to her upbringing and the food that helped make memories. I would be proud to write a cookbook like this one. show less