Quote:
Originally Posted by GtrsRGr8
I'm posting this almost solely on basis of the strength of the publisher's (Lyons') track record of being a publisher of good cookbooks. My feeling? I think that it is probably a good cookbook; I've just now purchased it myself based upon that feeling. And, at $1.99, I haven't risked much.
Essentials of Southern Cooking: Techniques and Flavors of a Classic American Cuisine. By Damon Fowler. Rated 4 stars, but from only 4 reviews at the present moment. Print list price $35.00; digital list price $34.99; Kindle price $1.99. Lyons Press, publisher. 432 pages.
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I don't have this one, but do have about 1/2 dozen of their books, a couple of them cookbooks. They seem well done and apparently do have editors. No one tries the recipes before publishing anymore (if they ever did), so a lot does depend on the author (and most of the free or even not-free cookbooks are apparently just scavenged recipes from online, which can't be made into the actual dish in many cases -- I used to hear from people in forums, pre-ebook days, who intentionally changed amounts or removed ingredients, then reposted recipes to many of what are now very popular recipe sites, with little care if the result was worked or was edible .... they were just in love with the idea of seeing their name on the recipe attribution line online).
ETA: I checked the cornbread and hoecakes recipes; both are truly southern recipes (no sugar, no white flour, only cornmeal used, etc) and look like they should both work fine.
You can see other cookbooks they publish on their website
http://www.lyonspress.com/ (scroll to bottom, there are links for their books by genre).