What the cookbook is: A genuine, unpretentious journey through Appalachia by way of its history, food, and people.
What the cookbook is not: A book only of traditional, old-fashioned recipes.
Who this book is best suited for: A home cook who enjoys reading about and trying food (some traditional, some not) from different American regions.
Three words to sum it up: A sincere homage.
Inspired by one of my favorite comfort foods Shrimp and Grits, this recipe for Scallops and Grits is just as special. Fontina-buttermilk grits lend a slightly sweet, slightly tangy complement to the scallops.
This delightful corn cake creates its own rich, maple custard as it bakes. The infused cream you pour over the top will bake into the batter. Some settles in pockets towards the bottom of the cake while the entire underside is covered with the thinnest layer of custard. The cake is moist with a contrasting texture from the cornmeal. Sweet maple and cardamom’s spicy flair make this recipe perfect for an autumn outing. There’s no refined sugar, only syrup and spice.
What the cookbook is: An afterthought addition to a French themed gift basket full of wine and cheese.
What the cookbook is not: Sure of what it is.
Who this book is best suited for: A young woman looking for a light escape from university finals. Or the beginner cook.
Three words to sum it up: Médiocre at best.