Beyond Grits and Gravy: The South’s All-Time Favorite Recipes (Best of the Best Cookbook Series)
Beyond Grits and Gravy: The South’s All-Time Favorite Recipes (Best of the Best Cookbook Series)
Gwen and Barbara have combined their cooking instincts with years of research to compile these 400 classic southern dishes. You will treasure their recipes, learn from their time-saving suggestions and enhancements, and be amused by their personal stories that add a touch of southern charm.
Rating: 
(out of 2 reviews)
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Review by Harry Eagar for Beyond Grits and Gravy: The South’s All-Time Favorite Recipes (Best of the Best Cookbook Series)
Rating:
Jell-O is not an ingredient. It is, as the philosophers might say, a thing-in-itself, or sometimes a substrate for, say, canned fruit cocktail. But it is not an ingredient.
It may be that Gwen McKee and Barbara Moseley have collected many of the South’s current favorite recipes, But all-time? No way.
This book is a sad monument to the decayed state of Southern cuisine. Unfortunately, people probably really do eat Congealed Coca-Cola Cranberry Salad, made from orange Jell-O, Coke and Knox gelatine.
McKee and Moseley claim to have compiled 65 cookbooks, and this is supposed to encompass the best of the best from them. They work for a sort of assembly line called Best of the Best State Cookbooks, which is “preserving America’s food heritage.”
Indiscriminately and incompletely.
Although there are some classics here, like Red-eye Gravy, and some local specialties like French-fried Dill Pickles (which I never encountered outside Natchez), there is entirely too much frozen stuff and overdone standards, like a recipe for Succotash with nine — count `em! 9 — ingredients.
The pickles section is a pathetic four pages, without Chow Chow or Piccalilli.
A very uneven production, like a cake fallen on one side.
Review by Midwest Book Review for Beyond Grits and Gravy: The South’s All-Time Favorite Recipes (Best of the Best Cookbook Series)
Rating:
The South’s most famous dishes are collected in a cookbook which seeks to profile the ‘best of the best, Beyond Grits And Gravy. Co-authors Gwen McKee and Barbara Mosely effectively collaborate to present an outstanding compendium of mouth-watering, appetitite satisfying, palate pleasing regional recipes that range from Creole Eggplant, to Almond Crab Supreme, to a classic Jam Cake, fried okra, to potato skins, and so many more. If you seek an addition to your kitchen cookbook collection for dishes packed with flavor and enticing southern classics, the Beyond Grits And Gray is the one for you!