Product Description

For the first time in a gorgeous hardcover, more of the finest Southern recipes from the Food Network star, whose restaurant has been a Savannah staple for decades

In her first cookbook, Paula H. Deen hardly exhausted all of the best meals from her beloved Georgia restaurant, The Lady & Sons. In a sequel that’s just as delicious and brimming with color photographs, she serves up more of the surefire recipes that have kept customers coming back for more.

In her own life, Paula has turned hardship into hope. Losing both her parents by the age of twenty-three, she was left with two babies and a teenage brother to raise. Later, financial troubles in her marriage made her hide from the world. But surmounting her fear, surviving her divorce, and starting her own business with her sons jump-started her life–and created a favorite eating spot for Savannah natives and tourists alike.

Here are more than 315 of her purely Southern recipes, as simple as they are special: from appetizers, including Polynesian Chicken Wings and Tangy Marinated Shrimp, and such main courses as Brandied Prime Rib and Hurry-Up Chicken Pot Pie to desserts as good as Pecan Pudding Cake and Caramel Apple Cheesecake. And The Lady & Sons, Too! also features a weights-and-measures section and recipes from some of Paula’s friends, including author John Berendt’s mom.

In its gorgeous new edition, The Lady & Sons, Too! is more than an indispensable guide to good eating–it’s a lovely keepsake anyone would be delighted to own.

Product Details

• Amazon Sales Rank: #388234 in Books
• Published on: 2008-11-25
• Released on: 2008-11-25
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 272 pages

Features

• ISBN13: 9781400068241
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

Review
“I normally don’t gobble my food. . . . But during a mid-November lunch in Savannah, Georgia, I shamefully lost control. And wound up ingesting my meal of the year. . . . Paula Deen’s home-style Southern menu at The Lady & Sons turned me into a ravenous beast unminded of manners, cholesterol, North-South diplomacy, and the dropped jaws of my companions. . . . If someone had reached for my plate, he’d have lost a limb.”
–Jerry Shriver, USA Today

Review
“I normally don’t gobble my food. . . . But during a mid-November lunch in Savannah, Georgia, I shamefully lost control. And wound up ingesting my meal of the year. . . . Paula Deen’s home-style Southern menu at The Lady & Sons turned me into a ravenous beast unminded of manners, cholesterol, North-South diplomacy, and the dropped jaws of my companions. . . . If someone had reached for my plate, he’d have lost a limb.”
–Jerry Shriver, USA Today


From the Hardcover edition.

From the Inside Flap
The Lady & Sons, Too! is a brand-new collection of recipes from Paula Deen, owner of Savannah's Lady & Sons restaurant and one of QVC's all-time bestselling cookbook authors. In addition to featuring 315 new Southern recipes, this book has thirty-two more helpful kitchen hints from "the Lady" and a whole new chapter featuring introductions and recipes from some of Paula's friends in Savannah, including three recipes from John Berendt's mother! The Lady & Sons, Too! makes a tempting addition to any cookbook collection or a great gift for friends.

Customer Reviews

Southern Hospitality
I recently saw Paula's show on the cooking channel. I really love her Southern charm and lack of pretense. The recipes in this book are simple and use ingredients you already have in your kitchen, which appeals to me. The book is in a binder so it stays open easily while you follow the recipe. Unfortunately, though I've made two recipes my extremely picky husband only liked one and be warned, these recipes are not for the weight conscious (sic). I will keep trying, though, as I'm sure most of them are wonderful.

Good Source of Simple Recipes for the Rest of Us
This is Paula Deen's second cookbook. It predates her regular Food Network series and may predate her first appearance on any Food Network shows. Unless you look carefully to notice the imprimatur of the giant publisher Random House, you may take this for a local, self-published cookbook done by a church or women's social group to raise money, because that is exactly how the recipes come across. They represent your basic southern meat and potatoes and grits and collard greens menu and succeed very well in filling that niche.

That is almost exactly the same opening paragraph I used for Paula's first book. It is as true of the second book as it was of the first, even down to the plastic amateur binding which makes the Random House imprimatur so surprising.

One of the few differences between the first and the second books is that the second adds more details to how Paula and her sons came to establish their restaurant. Another difference is that only a very few of the recipes are cited as dishes served at Paula's restaurant. A third difference is that Paula strays a bit outside the standard Southern culinary canon. Some distinctly French and Italian standards such as steak au pauvre and pasta Puttanesca sauce have found their way into the book. My humble opinion on the Italian dishes is that a few important details of the proper techniques are missing, but your result from following these recipes will be quite acceptable.

Like the first volume, almost all of the recipes call for a reasonable number of easily obtained ingredients and require a relatively few steps. Many recipes call for prepared or processed ingredients such as canned soups, packaged rice dishes, and Velveeta.

Like the first book, I would open this volume if I wanted to find something to make for a person whose fussy zone excludes things like curry, lemon grass, hosin sauce, wines, and leeks. This would be a fallback source if I wanted something to fit a Pennsylvania Dutch palate, but the Pennsylvania Dutch cookbooks on my shelf fail to inspire.

I would not go to Paula's books for baked goods. I am certain her recipes work. I have tried several and find them too long on butter and eggs and too short on fruit. If you, dear reader are an inexperienced cook, I would put this book to the side and start with a cookbook specifically written to teach techniques such as Madeline Kamman's `The New Making of a Chef'.

If you like basic American Cooking done with the cachet of a Food Network celebrity chef, this is an excellent source at a very reasonable price. Many of the recipes have been featured on Paula's Food Network show, so this book gains value if you are fond of following her show. I would also agree with other reviewers that her first book is preferable to the second, but the second is worthy of her style.

The Lady & Sons, Too! : A Whole New Batch of Recipes from Sa
This cookbook is for all of us that miss BUTTER!- I have the book and can tell you that the recipes are simple and easy to do, not to mention fantastic. While it may not lower your cholesterol, It will warm your heart to eat all those foods your Mom used to make. No hunting the gourmet food isle for items you can pronounce let alone find! Paula Deen is a true Southern Lady who leads with her spoon!