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The Lady & Sons, Too!: A Whole New Batch of Recipes from Savannah Plastic Comb – Sep 18 2001

3.8 out of 5 stars 6 customer reviews

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Product Details

  • Plastic Comb: 272 pages
  • Publisher: Random House Trade Paperbacks; Spi Rep edition (Sept. 18 2001)
  • Language: English
  • ISBN-10: 0375758364
  • ISBN-13: 978-0375758362
  • Product Dimensions: 17.7 x 2.5 x 22.9 cm
  • Shipping Weight: 431 g
  • Average Customer Review: 3.8 out of 5 stars 6 customer reviews
  • Amazon Bestsellers Rank: #1,151,781 in Books (See Top 100 in Books)
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Product Description


“I normally don’t gobble my food. . . . But during a mid-November lunch in Savannah, Georgia, I shamefully lost control. And wound up ingesting my meal of the year. . . . Paula Deen’s home-style Southern menu at The Lady & Sons turned me into a ravenous beast unminded of manners, cholesterol, North-South diplomacy, and the dropped jaws of my companions. . . . If someone had reached for my plate, he’d have lost a limb.”
–Jerry Shriver, USA Today

From the Hardcover edition.

About the Author

Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah's historic district and specializes in Souther cooking. Deen is the author of The Lady & Son's Savannah Country Cookbook and is a regular guest on QVC.

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Customer Reviews

3.8 out of 5 stars
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Top Customer Reviews

Format: Plastic Comb
This is Paula Deen's second cookbook. It predates her regular Food Network series and may predate her first appearance on any Food Network shows. Unless you look carefully to notice the imprimatur of the giant publisher Random House, you may take this for a local, self-published cookbook done by a church or women's social group to raise money, because that is exactly how the recipes come across. They represent your basic southern meat and potatoes and grits and collard greens menu and succeed very well in filling that niche.
That is almost exactly the same opening paragraph I used for Paula's first book. It is as true of the second book as it was of the first, even down to the plastic amateur binding which makes the Random House imprimatur so surprising.
One of the few differences between the first and the second books is that the second adds more details to how Paula and her sons came to establish their restaurant. Another difference is that only a very few of the recipes are cited as dishes served at Paula's restaurant. A third difference is that Paula strays a bit outside the standard Southern culinary canon. Some distinctly French and Italian standards such as steak au pauvre and pasta Puttanesca sauce have found their way into the book. My humble opinion on the Italian dishes is that a few important details of the proper techniques are missing, but your result from following these recipes will be quite acceptable.
Like the first volume, almost all of the recipes call for a reasonable number of easily obtained ingredients and require a relatively few steps. Many recipes call for prepared or processed ingredients such as canned soups, packaged rice dishes, and Velveeta.
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Format: Plastic Comb
I am a huge Paula Deen fan but was not overly impressed with this one---it was almost as if she had to "come up" with some recipes to put in this book. Some of the recipes are odd and have ingredients that I typically do not have on hand. Try her other cookbooks first. I highly recommend "Lady and Sons---Just Desserts" but not this one.
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Format: Plastic Comb
I recently saw Paula's show on the cooking channel. I really love her Southern charm and lack of pretense. The recipes in this book are simple and use ingredients you already have in your kitchen, which appeals to me. The book is in a binder so it stays open easily while you follow the recipe. Unfortunately, though I've made two recipes my extremely picky husband only liked one and be warned, these recipes are not for the weight conscious (sic). I will keep trying, though, as I'm sure most of them are wonderful.
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