"It's Ecstasy come Dixie." —Southern Living
The Most Extensive Collection of Southern Recipes Ever in One Book
Voted Southern Living magazine's 1996 Reader's Choice Award for best small-town restaurant in the South and the "Best in the South" for six years straight, the Blue Willow Inn is the quintessential eatery for fans of traditional Southern cuisine.
Now, you can recreate the Blue Willow Inn experience in your own kitchen with over 600 classic Southern recipes, including:
Blue Willow Inn's Famous Fried Green Tomatoes (page 170)
Chicken and Dumplings (page 90)
Virginia's Vidalia Onion Dip (page 58)
Kudzu Blossom Jelly (page 83)
Mom's Sweet Potato Casserole (page 194)
Alabama "Blue Ribbon" Banana Pudding (page 342)
Southern Fried Chicken (page 247)
Thanks to proprietor Billie Van Dyke, as well as cooks from all over the South, you can now experience the culinary wonders of the Blue Willow Inn's delectable taste in your very own kitchen. Recipes passed down from generation to generation, adapted and enhanced through the years, have been collected into the most comprehensive collection of Southern recipes ever published.
|Publisher:||Nelson, Thomas, Inc.|
|Sold by:||THOMAS NELSON|
|File size:||6 MB|
About the Author
Louis and Billie Van Dyke have been in the hospitality/restaurant business since opening their first restaurant in a small house that seated 68 in 1985. They purchased a Greek revival mansion in January 1991, located in Social Circle, Georgia, that had been vacant for almost 24 years, and after extensive renovation opened it to the public on Thanksgiving Day as the Blue Willow Inn Restaurant. They continue to serve the best quality food possible and treat every customer as a very special guest.
Most Helpful Customer Reviews
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.
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.
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.
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.
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 )