June 15, 2015
Charles, former kitchen manager at Paula Deen’s Savannah restaurant Lady and Sons, shares her family history in 100 recipes that form the heart of genuine Southern cuisine. Charles describes how her African-American heritage, family traditions, and grandmother’s instructions cultivated her fascination for cooking “the food she loves best.” Classics are showcased: fried chicken, shrimp, smothered pork chops, gumbos, okra sides, cornbread, and biscuits. Grandmom Hattie’s Dressing and Daddy’s Catfish Stew are typical family favorites. Tips abound on frying, smoking, and cast-iron skillets along with the uses of lard, different flours, and secrets of great gravy. Charles sets the record straight about her partnership with “soul sister” Deen, whom she credits with opening doors and providing good times when working side by side in the lively restaurant kitchen. She also emphasizes that true Southern cooking is “more elaborate than soul food.” Readers will find her list of “7 Things You Have to Know How to Be a Good Southern Cook” invaluable. Agent: Doe Coover, Doe Coover Agency.
November 15, 2015
Charles has extensive experience cooking for restaurants in Savannah, GA, including Paula Deen's the Lady and Sons. Striking out on her own with help from seasoned cookbook writer McCullough (Living Low-Carb), Charles details her successes and struggles, some of which will prompt readers to confront complex racial issues. She follows her introduction with rich Southern recipes (e.g., hoecakes, tomato pie, jambalaya, daddy's catfish stew), including offal dishes that are less likely to appear in similar titles. Most are from scratch, though a few incorporate shortcuts such as bouillon cubes, parboiled rice, Bisquick, and Pillsbury biscuit dough. VERDICT Filled with family memories and tips gleaned from decades of working without recipes, this is a compelling and unpretentious take on Southern cooking. Recommended for regional collections.
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