From Publishers Weekly
Flagg, author of the novel Fried Green Tomatoes at the Whistle Stop Cafe , later made into the movie Fried Green Tomatoes , follows up both with something culinary and, logically, Southern. Her Alabama-inspired fare may not be healthy, but it's genuine, including blue plate specials and plenty of gravies (chicken; giblet), stews (Brunswick; beef), pies (pecan; black bottom), and jams (muscadine). This jauntily designed cookbook also offers enough first-person splash to entertain. "When I moved to California, I found myself surrounded by health freaks," Flagg whines, and explains how the South helped her to get revenge: with biscuits, cobblers, "creatures that swim" (e.g., fried oysters, which really don't), creamed onions, and fried okra. And, three recipes for fried green tomatoes. Photos not seen by PW.
Copyright 1993 Reed Business Information, Inc.
From Library Journal
Flagg, author of Fried Green Tomatoes at the Whistle Stop Caf e (Random, 1987) and of the screenplay for the popular movie inspired by the book, admits that she is no cook--but she loves to eat. And so she has collected favorite recipes from the real cafe that was her model, The Irondale Cafe in Irondale, Alabama, run by her great-aunt for more than 50 years and still going strong. All the traditional dishes are here, from grits to barbecue to black bottom pie, along with the author's irreverent, irresistible commentary on Southern cooking and culture. Quotes from Fried Green Tomatoes and period photographs further add to Flagg's atmospheric text. Recommended for most collections.
Copyright 1993 Reed Business Information, Inc.