Good Old Grits Cookbook
by Bill Neal, David Perry
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Book Summary Information
Author: Bill Neal, David PerryEdition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 1991-01-05
ISBN: 0894808656
Number of pages: 112
Publisher: Workman Publishing Company
Book Reviews of Good Old Grits Cookbook
Book Review: A perennial go-to cookbook
Summary: 5 Stars
I was raised on grits and have loved them since I was a young child. It wasn't until I went to UNC-Chapel Hill and dined at Crooks Corner on the now-famous Shrimp and Grits that I realized grits were more than just for breakfast. My mother got me this book probably 15 years ago and I have used it regularly ever since. The Jalapeno Grits Casserole has become my signature dish to bring to parties and potlucks up here in the Pacific Northwest, and is always requested by friends. I've shared this cookbook with several folks out here who had never had grits before, now they mail order their grits, just like I do, to try these recipes (it's near impossible to find real grits out here, other than the instant kind). Just tonight I cooked Grillades and Grits for the family; what an excellent, elegant, yet simple dish! This cookbook has become one of my go-to cookbooks just about any time I want to have a uniquely Southern meal. My other go-to Cookbook is the New Southern Basics by Martha Stamps- she has been a friend and instilled a love of cooking when I worked with her almost 20 years ago. Buy this one too!
Get this book and find a source for decent stone-ground grits (Callaway Gardens Speckled Heart Grits are excellent, and for under $20 you can get 6 pounds, enough to last for a long time), and you will love how the simple, lowly grits can be elevated to fine cuisine.
Summary of Good Old Grits Cookbook
Think risotto or polenta, but funkier. Think texture, and the wholesome goodness and flavor of stone-ground corn. And think Cheese Grits Souffle, Blueberry Grits Muffins, Grits Pizza, and the quintessential dish that's been published in The New York Times: Shrimp and Grits. Bill Neal and David Perry love grits, and in this Passionate cookbook they export grits out of the Southern kitchen-and attempt to demystify the food that's fed a region since the Indians offered John Smith and his Virginia colony steaming bowls of "ustatahamen."Beginning with Basic Boiled Grits, here are 60 delicious, easy-to-prepare recipes starring the Southern specialty available in supermarkets nationwide. Grits for breakfast: Cheese Grits and Fried Grits and of course Red-Eye Gravy. Grits on the side: Corn-Grits Fritters and Jalapeno Grits Casserole. Grits in the main: Louisiana Meatballs and Grits, Eggplant Creole, and Grits, Shrimp, and Artichoke Casserole. Grits breads: Green Corn Spoonbread and Blueberry Grits Coffee Cake.
With grits sources, the history of grits, and a nutritional profile, Good Old Grits will enlighten any needs-to-be-convinced Northerner, and have us all agree with Roy Blount Jr.: "Life is good where grits are swallered." A Selection of the Book-of-the-Month Club's HomeStyle Books. 36,000 copies in print.
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