The Lady & Sons, Too!: A Whole New Batch of Recipes from Savannah Plastic Comb – Sep 18 2001
No Kindle device required. Download one of the Free Kindle apps to start reading Kindle books on your smartphone, tablet, and computer.
Getting the download link through email is temporarily not available. Please check back later.
To get the free app, enter your mobile phone number.
“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.See all Product Description
Top Customer Reviews
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.Read more ›
Most recent customer reviews
looking through this book, it was not if I was going to use a receipe but where to start. It's going to make the holiday cooking (both when my kids and their families come home... Read morePublished on Nov. 6 2003 by JEAN M THOMAS