The Blue Willow Inn Bible of Southern Cooking

The Blue Willow Inn Bible of Southern Cooking

by Louis Van Dyke, Billie Van Dyke
3.4 5



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Blue Willow Inn Bible of Southern Cooking 3.4 out of 5 based on 0 ratings. 5 reviews.
Guest More than 1 year ago
Sadly this cookbook contains lots of canned and boxed ingredients. Most main dish entrees call for some type of cream of chicken/mushroom/celery soup. The majority of the desserts use the assistance of boxed cake mixes. And a lot of the side dish recipes call for canned asparagus. As a southerner, I am embarassed that this book claims to be the 'bible' of southern cooking. True southerners take pride in their cooking and take the extra time to use fresh ingredients in all their dishes.
Anonymous More than 1 year ago
I liked the book because it has ordinary food that is easy to make.You don't have to go out and buy groceries before you can cook.There are exceptions,but that goes with any cookbook. I bought 8 of these books for my sisters,daughterin-laws,and daughter .They were all thrilled. There are some recipes that call for canned products and mixes,but many more that are from scratch.And even though I cook from scratch ,occassionally if I am in a hurry and need something quick,I love to use the easier dishes.And they are always a hit.
Guest More than 1 year ago
I'm not sure what the reviews about can dumping are in this book - but I've picked up some great techniques on things like frying chicken, and found some recipes JUST LIKE my grandmother used to make. Now, I'm Southern - born and raised in Rome, GA., and I'll attest that this IS Southern cooking. It is NOT gourmet cooking, just every day Blue Plate Special at the best Southern small town diner cooking. I love it - I recently got rid of a lot of my cookbooks, but this one stayed on my shelf.
Guest More than 1 year ago
I was initially excited about this cookbook as I have heard many people rave about the Blue Willow Inn in Social Circle, GA. However, most of the recipes do not call for fresh ingredients. The majority of the main dish recipes call for cream of chicken or cream of mushroom soup. Many recipes call for canned chestnuts which is traditionally used in Asian cooking. Tons of the vegetable side dish recipes call for using canned aspargus which is tasteless and mushy. Most of the dessert recipes called for boxed cake mixes. It is an embarassment to good old southern cooks that this cookbook claims to be the 'bible' of southern cooking. This is not how southerners cook. True we may can/preserve our own fruits for jams and other things, but we do not cook by dumping a bunch of canned products into a slow cooker and calling it a meal.
Guest More than 1 year ago
This cookbook is the best that I've ran across in many years!! I collect cook books, and this cookbook is great for beginners and for advance cooks. Most of the ingread. in the book you have right in your cubbards. The food is great and home made like my mother and grandmothers. The charts and the table in back are full of information to cook for a small group to 100 servings. It also measurement that I have found in old time recipes and how to convert ( example can contents )