Robert St. John (2) (1961–)

I love used book stores. And thanks to them, I am able to add two of Robert St. John's cookbooks to my collection. As with Deep South Parties, there are no photos of recipes (thus 4.5 stars instead of 5), and there are more essays from St. John. His writing is as delightful as his cooking.
What's the point of this collection: "nothing complicated, no foreign, hard-to-find ingredients, no complex methods or procedures, just hones home cooking with readily available ingredients, updated and show more legitimized for the home cook." show less

The *only* reason for giving this 4.5 stars instead of 5 is that there are no photos of finished dishes. But there is a collection of Mr. St. John's writings sure to bring at least a smile, if not a belly laugh.

I particularly like the sauces and seasoning mixes recipes (starting on page 181), but there are several recipes I'll be trying soon -- party or no party:

Crab Fritters with Sseafood Rémoulade Sauce
Crawfish-Andouille Hush Puppies
Tasso and Smoked-Cheddar Savory Cheesecake
Virginia Ham & show more Pimento-Cheese Bisuits
Shrimp Emapanadas (or Chicken-Andouille)
Miniature Crawfish Pies

Also included are his Corn-and-Crab Dip and Oyster-and-Artichoke Dip, which are inspired by top soup offerings at his restaurants.

St. John has three restaurants in Hattiesburg, Mississippi, not too far from where I live, and my family enjoys them all. He is a true ambassador of food in and for our state, and a true joy to read (or listen to, if you are lucky enough to attend a functions where he is speaking). Weekly columns (and recipes) published in the local paper are also uploaded to his website, so take a little time to look around there and see if you wouldn't like to add this title to your collection.

www.robertstjohn.com show less

This cookbook is more about American rural cooking than about southern cooking. In fact, it fails terribly for the most part when addressing "true" southern dishes. The author is from Mississippi...a bit baffling when you consider his choice of "southern" culture and food. There are much better choices out there and just about any good "local" church cookbook puts this one to shame. The book, as far as books go, is well done...but that in itself does not make this book worthy for a cook show more searching for guidance and recipes for and of southern cooking. Oh, and good southern food is made with fresh ingredients more often than not. Mr. St. John uses canned tomatoes for many if not most dishes requiring tomatoes and that just does not happen in the south where a garden is as much a part of the home as the telephone has become.

Recipes that do not belong in a book on southern cooking and culture but that are found in this abomination include: Vegetable lasagna, Lasagna with spinach, brandied carrots, asparagus amandine, and many more...in fact, why even have recipes for standards such as salad dressing (unless truly unique to the south), french toast, scrambled eggs, etc. !?! show less

Great cookbook, worth having just for the stories he tells alone. The recipes are nicely updated - no more cooking canned cream of whatever soups.