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Summary
Summary
Country music star and bestselling cookbook author Trisha Yearwood, host of Food Network's Trisha's Southern Kitchen , is back with an encore of recipes that once again share her family traditions and warm home-grown cooking style.
In her debut cookbook, Georgia Cooking in an Oklahoma Kitchen , Trisha proved that there's much more to her than an award-winning country music career, as she welcomed us into her kitchen and served up a feast of flavorful meals and heartwarming personal anecdotes. Now, in Cooking for Family and Friends , Trisha opens her life and her kitchen once more with a trove of recipes from a lifetime of potlucks and colorful gatherings.
Trisha has that southern hospitality gene and she's a big believer that cooking for someone else is an act of love. From breakfasts in bed to hearty casseroles and festive holiday meals, Trisha's delicious recipes are dedicated to her loved ones, including her husband Garth Brooks (who's her number one cooking fan and the contributor of a few knockout recipes of his own).
Trisha knows how good it feels to bring something to the table. It brings everyone closer together if they've had a hand in preparing a meal. These recipes all come with memories attached-of potlucks with good friends, church suppers, family fish fries, and beach picnics, Mother's Day, and Christmas gatherings. Many are handed down from her mother, her aunts and cousins, or longtime friends, while others are her own contemporary improvisations on classic southern fare. Each one-whether a main dish, a tasty side, or a decadent dessert-comes with a heartwarming story from Trisha's life that may remind you of some of your own favorite family foods, or inspire you to create new traditions.
You don't have to be a southerner to enjoy Yearwood family specialties such as-
. Hot Corn Dip
. Cornbread Salad with French Dressing
. Baked Bean Casserole
. Jambalaya
. Pumpkin Roll
. Old Fashioned Strawberry Shortcake
Plus, Trisha (and her sister and mother) offer up loads of practical advice, on everything from easily icing a cake to cutting a slice of pie, time-saving tips; and ingredient substitutions. With full-color photographs taken at Trisha's home, this soulful and sincere testament to a southern life well-lived will delight both country music fans and home cooks everywhere.
Author Notes
Born in 1964 in the small farming town of Monticello, Georgia, Trisha Yearwood became one of the most popular female country singers beginning in the 1990s. She studied music business at Nashville's Belmont College and interned at MTM Records before being hired as a backup vocalist by country star Garth Brooks.
Yearwood was the first female country singer to sell a million copies of a debut album. She won Female Vocalist of the Year recognition from the Academy of Country Music in 1997 and 1998. She has also won three Grammy awards and had a recurring acting role on the television show "JAG."
In addition to music, Yearwood has also demonstrated skill in the art of cooking. She is the host of Trisha's Southern Kitchen, which airs on the Food network, and has written several books on the subject. Her titles include: Georgia Cooking in an Oklahoma Kitchen, Home Cooking with Trisha Yearwood, and Trisha's Table. (Bowker Author Biography)
Reviews (2)
Publisher's Weekly Review
Singer Trisha Yearwood has found another way to reach her audience-with this follow-up to her successful Georgia Cooking in an Oklahoma Kitchen, she serves up more homey, Southern-inflected fare from her country music kitchen. And this newest is every pinch of salt the sequel-from the foreword by her husband, Garth Brooks, and her intimate personal anecdotes to the recipes donated by family and friends (her grandmother's strawberry cake; Brooks's mother's cabbage rolls, her mama's homemade waffles). Yearwood jumps off with some helpful hints, such as the importance of fresh-shredded cheese and how to use scissors to release a stubborn piecrust. The meat of the book is rib-sticking classics for both special occasions and weeknights, like sweet potato pudding, jalapeno hushpuppies, and a Lowcountry boil. Yearwood's ingredients are not for the faint of heart or high of cholesterol (Garth's Breakfast Bowl, for example is a mix of eggs, frozen tater tots, sausage, bacon, and packaged cheese and garlic tortellini). But Yearwood's enthusiasm and warmth come through, particularly in the "handwritten" notes at the bottom of the pages. Photos. (Apr.) (c) Copyright PWxyz, LLC. All rights reserved
Library Journal Review
After her successful first cookbook, Georgia Cooking in an Oklahoma Kitchen, country music star Yearwood is back. Writing with her mother and sister, she provides personal anecdotes and recipes for Southern favorites such as catfish and hush puppies. Lots of family pictures will entice readers. This is highly recommended for country music fans and Southern cooks. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Excerpts
Excerpts
chicken pizza serves 12 to 14 2 13.8-ounce cans premade pizza crust dough 4 tablespoons olive oil 2 teaspoons minced garlic 2 cups shredded mozzarella cheese (about 8 ounces) 2 cups shredded Cheddar cheese (about 8 ounces) 1 bell pepper, cored, seeded, and cut into strips 1 red onion, sliced vertically 3 boneless, skinless chicken breast halves, grilled and diced 6 slices bacon, cooked until crisp and crumbled Preheat the oven to 350°F. Roll the pizza dough out and fit onto two 15-inch pizza pans. Drizzle 1 tablespoon of olive oil and 1 teaspoon of garlic on each pizza crust, followed by 1/2 cup each of the mozzarella cheese and 1/2 cup of the Cheddar cheese. Scatter half of the bell pepper, sliced onion, chicken, and bacon on top of the cheeses. Sprinkle another 1/2 cup mozzarella cheese and 1/2 cup Cheddar cheese over each pizza and drizzle each pizza with 1 tablespoon more of olive oil. Bake the pizzas for 20 to 25 minutes, or until the crusts are lightly browned. Slice each pizza into 8 pieces. Excerpted from Home Cooking with Trisha Yearwood: Stories and Recipes to Share with Family and Friends by Trisha Yearwood All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.
Table of Contents
| Foreword | p. 9 |
| Introduction | p. 11 |
| Helpful hints | p. 14 |
| Breakfast | p. 17 |
| Snacks and appetizers | p. 39 |
| Soups and salads | p. 59 |
| Beef and pork | p. 81 |
| Chicken and fish | p. 99 |
| Sides | p. 113 |
| Breads | p. 139 |
| Cakes and pies | p. 155 |
| Cookies, candy, etc. | p. 189 |
| Thanks | p. 215 |
| Index | p. 219 |
