True Grits

Jr. League cookbooks have come a long way since the first little spiral-bound paper products of some 40 or 50 years ago. I don't know if the Atlanta Jr. League was the first to come up with the cookbook moneymaker project, but I do know their cookbooks have been much respected over the years -- venerated, even.In this one, though, they've outdone themselves. Even if the recipes were awful (and they're not), there's still enough entertainment in this book to make it worthy of the price. And that's not counting the gorgeous illustrations that place it firmly in coffeetable display status.It's the stories by famous Georgia writers that kick this volume into the stratosphere of pleasure. Ferrol Sams's double-take as he watches Katie Couric brave a glass of horse's milk on the Today Show, for example, is bound to split a stitch or two. Then there's the late Lewis Grizzard on his prowess at the grill. "I come from a long line of outdoor grillers," he says, "My Uncle Jerome still holds the American record for consecutive days grilling out, 178." Reconstructed Yankee Bill Diehl holds forth on how he came to love the South. He quotes his mentor, Ralph Gill of the Atlanta Constitution, "We must work to make a better North, South, West or New England, because in so doing we make a better America." The inimitable Anne Rivers Siddons holds forth on the difficulties of finding a bowl of real Southern grits while on book tour in the great Fly-Over Land. Stuart Woods, Eugenia Price, and Valerie Richards Jackson are just a few of the star-studded literary lights who shine in these pages. What a great idea to showcase Georgia's finest literary talents along with its best culinary talents!I'll vouch for the recipes, too. I've been married to a full-fledged (and also reconstructed) Yankee for more years that you can count on all the digits of several people and when his side of the family came to visit recently, of course they expected Southern food from the only bona-fide Southerner in the family. So I served Crème Fraiche Biscuits with Chevre and Country Ham Butter, Spicy Grits Casserole and German Pancake with Peach Compote when they converged on me for a reunion brunch. They loved the food, asked for recipes and when I showed them the cookbook, they enthused over that, too!Every recipe I've tried from TRUE GRITS has been delicious and has garnered raves from my family and friends. Therefore, I can unequivocally give it the highest recommendation from a cook's point of view as well as from one who values -- indeed, treasures -- a good read.

This book is one of my favorites. I've cooked about 75% of the recipes and the vast majority have turned out wonderful. There are a few that sounded good, but didn't turn out well, but those are few and far between. If you're from The South, you'll instantly bond with it. And if you're from anywhere else, it will give you a comprehensive and current view of southern cuisine. Enjoy and eat well! P.S. The bourbon pound cake - it will make you cry. Yum.

This book is a winner! It is not only full of beautiful pictures, but also contains fabulous menu suggestions for any occasion. I have received rave reviews from all of my guests. You must try the chicken pecan quiche and the spinach and strawberry salad. It has become the first book that I turn to every time!

True Grits has given me a ton of inovative menu ideas that have wowed dinner party guests many times over, especially the Triple Chocolate Ecstasy!

Having used many recipes from the cookbook I was extremely upset by your recipe for the "Coca-Cola Cake". I know many people who tested the recipes so I did not feel the need to check the recipe when I questioned the list of ingridients and their amounts---that was my fault, however to have such a special recipe wrong and to have it right in the previous book really baffles me---where were your testers???? I was making this cake for a birthday luncheon of 20 women many who were not from here or even the south and I was embarrassed.It will be a long time before I use your book again and I will not recommend it as I feel I can not trust the recipes. I do hope corrections will be made. Sincerely, Janet Cembor