When you include BIBLE in the title you better be putting out a book that no one will ever get rid of...and this is a keeper.
Food network stars put out cookbooks like magazines, themed books with about 100-150 recipes and we eat them up based on their style and likability. This cookbook is complete and her legacy.
My mom made a cookbook for my sister and I for Christmas. It contained all the favorites that we grew up with. I would ask her where she got her lasagna recipe, and she'd say the Akron, Ohio paper back in the 50 or 60s. More than once this was the answer. 50-100+ years from now children and grandchildren will be asking the very same question and the answer will be, The Paula Deen Bible.
If you have watched her show, seen her on anybody else's show and liked what she was cooking get this book.
Party coming up, the appetizer section of this cookbook will be the first cook book (out of hundreds) I will thumb through.
Another story. I go on food quests. I spent months perfecting the perfect french fry, burger, lasagna, and the hardest quest to date, the biscuit. If I would have started with this cookbook, it would have been a much, much, shorter quest. You could just go to the Angel Biscuits and be done with it... and then you could keep on going with the other biscuit recipes- SAUSAGE BISCUITS! and Chive and Cheddar Biscuits. This is just one part of many parts.
I could go on and on about each section, but I think it would be best for you to check out the table of contents, you will be hooked. When most of us shop for cookbooks we are looking for 2-3 recipes we want to try right away, this one has 2-3+ per section, and another 3-4 we just want to read because it sounds interesting, like the Dr.Pepper Pecan Cheese Straws
If you have a son or daughter leaving the nest, get them this book.
It covers everything, start to finish, north to south, east to west.
Paula Deen, you are one of the best of the best, and this cookbook is in the best of the best category.
Product Description
Hi, y’all!
This book is my proudest achievement so far, and I just have to tell y’all why I am so excited about it. It’s a book of classic dishes, dedicated to a whole new generation of cooks—for every bride, graduate, and anyone who has a love of a great Southern meal. My family is growing and expanding all the time. We’re blessed with marriages and grandbabies, and so sharing these recipes for honest, down-home dishes feels like passing a generation’s worth of stovetop secrets on to my family, and yours.
I’ve been cooking and eating Southern food my whole life, and I can tell you that every meal you make from this book will be a mouthful of our one-of-akind spirit and traditions. These recipes showcase the diversity and ingenuity of Southern cuisine, from Cajun to Low-Country and beyond, highlighting the deep cultural richness of our gumbos and collards, our barbecues and pies. You may remember a few beloved classics from The Lady & Sons, but nearly all of these recipes are brand-new—and I think you’ll find that they are all mouthwateringly delicious. It is, without a doubt, a true Southern cooking bible.
I sincerely hope that this book will take its place in your kitchen for many years to come, as I know it will in mine. Here’s to happy cooking—and the best part, happy eating, y’all!
Best dishes,
Paula Deen
This book is my proudest achievement so far, and I just have to tell y’all why I am so excited about it. It’s a book of classic dishes, dedicated to a whole new generation of cooks—for every bride, graduate, and anyone who has a love of a great Southern meal. My family is growing and expanding all the time. We’re blessed with marriages and grandbabies, and so sharing these recipes for honest, down-home dishes feels like passing a generation’s worth of stovetop secrets on to my family, and yours.
I’ve been cooking and eating Southern food my whole life, and I can tell you that every meal you make from this book will be a mouthful of our one-of-akind spirit and traditions. These recipes showcase the diversity and ingenuity of Southern cuisine, from Cajun to Low-Country and beyond, highlighting the deep cultural richness of our gumbos and collards, our barbecues and pies. You may remember a few beloved classics from The Lady & Sons, but nearly all of these recipes are brand-new—and I think you’ll find that they are all mouthwateringly delicious. It is, without a doubt, a true Southern cooking bible.
I sincerely hope that this book will take its place in your kitchen for many years to come, as I know it will in mine. Here’s to happy cooking—and the best part, happy eating, y’all!
Best dishes,
Paula Deen
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