From the cover of Essence to the stage at the Apollo, from reruns of her hit show The Parkers to her reality program Mo'Nique's F.A.T. Chance, Mo'Nique exults in the joys of being a large woman. Here, she explores the great love of her life—food. But this isn't food South Beach diet style. This is food with flavor, from chocolate and cream to sugar and butter and everything in between.
In Skinny Cooks Can't Be Trusted, Mo'Nique's fondest food memories (like her mama's stuffed fish that blew up in the oven but made it to the table anyway) are accompanied by cooking tips (when in doubt, taste it to make sure), food strategies (gather everything in one place so you don't tire yourself out runnin' around the kitchen), and "what to wear if you're gonna go there" (because if done right, good food can lead to good lovin'!).
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About the Author
Her coauthor, journalist, television writer, and producer Sherri McGee McCovey, currently serves as a producer on the Oxygen television special Mo'Nique's F.A.T. Chance.
Read an Excerpt
Skinny Cooks Can't Be Trusted
By Mo'Nique Imes Jackson Sherri McGee McCovey
AmistadCopyright © 2006 Mo'Nique Imes Jackson
All right reserved.
Chapter OneCheesy Cornbread Squares
2 cups yellow cornmeal 1/2 cup all-purpose flour Pinch of salt 2 1/2 teaspoons baking powder 1 tablespoon sugar 1/4 cup vegetable oil 1 large egg 1 1/4 cup whole milk 1/2 cup grated mild Cheddar cheese (about 2 ounces)
Preheat the oven to 350 degrees.
In a large bowl, mix together the cornmeal, flour, salt, baking powder, and sugar. Add the oil, egg, and milk, and beat with a wooden spoon or a whisk for 30 to 40 seconds, until smooth.
Grease a square baking pan. Pour the batter in and bake for 35 to 40 minutes. Remove from the oven and cool in the pan for 15 minutes. Cut the bread into small squares and place the squares on a baking sheet. Sprinkle a little cheese on top of each. Put back into the oven and bake for 5 to 7 minutes more, until the cheese melts.
Grilled Salmon with Crab and Brie
2 tablespoons olive oil 4 ounces lump crabmeat, picked over for shells and cartilage 1 teaspoon minced garlic 1 tablespoon chopped parsley Kosher salt Freshly ground black pepper 4 skinless salmon fillets, 6 to 8 ounces each 6 ounces Brie, thinly sliced
Preheat the oven to 325 degrees.
In a small sauté pan, heat 1 tablespoon of the oil andsauté the crab, garlic, and parsley for 2 minutes, finishing with a little salt and pepper before setting this to the side.
Season the salmon with salt and pepper. In another pan, heat the remaining olive oil. Sauté the salmon, top side down, for 3 minutes. Turn the fillets over and place the pan in the oven for an additional 6 minutes. Remove from the oven and put 1 ounce of crabmeat on top of each piece of salmon. Place a few slices of cheese over the crab and put the pan back into the oven for an additional 2 minutes or until the cheese melts. Remove and serve.
Excerpted from Skinny Cooks Can't Be Trusted by Mo'Nique Imes Jackson Sherri McGee McCovey Copyright © 2006 by Mo'Nique Imes Jackson. Excerpted by permission.
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Most Helpful Customer Reviews
I just finished this book today. Now, I consider myself to be an avid cook/foodie. Although I would definitely 'tweak' some of the recipes, overall, I think it's a great cookbook and entertaining in Mo'Nique's signature style. Brand new cooks could use it as a baseline to learn some things and other's can use it for ideas. I've eaten all over America, Asia and Europe and if nothing else, this cookbook is a reminder of growing up with the smell of soul food filling the house! The good old days!!!!
I love the book. The sista is just that, a sista. You all hate it because of that, and from the looks of the words you all typed with your fingers, you sound like sistas too! When Paula Dean cook you say 'OOOh, now thats one that cooks like a sista!' Nothings wrong with that. So, I know if I can love Paula Dean like I do then I can love Mo'Nique too. You Go Girl!!!
The recipes are simple and seem to be geared more towards the beginner rather than towards the serious cook. Not to bash the sister or anything, but it seems as though this cookbook was just put out to capatalize on Mo'nique's fame. She exposed the fact that she really can't cook when she was on G. Garvin's show and she placed a floured oxtail into a pot to cook without searing it on both sides first. I admire Mo'nique and her work, but seriously, does anyone really need a recipe for lumpy oatmeal? And if someone is truely in need of a recipe for scrambled eggs then I suggest they keep their butts OUT of the kitchen. The stories that accompany each recipe are entertaining and give more insight on Mo'nique's behind-the-scenes-life, but I tried the jerk chicken, oxtails, and orange roughy with crabmeat recipies, and they were all just OK. Save your money and borrow it from the library like I did.
This is one of the best cook book you could own. It has so many great receipts.
Good thing being fat is not the prerequisite for good recipes. Being less obese than I used to be,(down to 175 from 232)I trusted the title to be enough evidence that MO'Nique knew what she was talking about.I ran out and bought the book immediately. However, after making the Macaroni and Cheese and the Spaghetti dishes, I was terribly dissappointed. Spaghetti with no oregano, basil or fresh garlic? These recipes will surely clog an artery or two with the BUTTER and the Cheez Whiz!It's a good thing I've been happily married for 36 years and have learned to cook well enough to keep my man satisfied and alive.