Rating: 
Summary: exceptional soul food cooking
Review: IVE TRIED MANY A COOK BOOK BUT THIS ONE GIVES SOLID RECIPES AND IT KEEPS THEM COMING BACK FOR MORE I FIRST FOUND THIS BOOK IN A LIBRARY AND MANY PAGES WERE MISSING SO I WENT OUT AND BOUGHT THE BOOK IM SO HAPPY I DID BECAUSE I CAN FIND SOMETHIG DELICOUS TO COOK ALL THE TIME
Rating:
Summary: Mmmm! Mmmm! Good!
Review: Read through the book the day I got it and it set my mouth to waterin'! Delightful reading and good lookin' recipes, too. It's so fun to actually SEE a recipe for chitlens, sweetbreads, and POSSUM! Also full of lip smackin', down home cookin' I'd be glad to cook up any ol' day. Mmmm, mmmm, mmmm!
Rating:
Summary: Mmmm! Mmmm! Good!
Review: Read through the book the day I got it and it set my mouth to waterin'! Delightful reading and good lookin' recipes, too. It's so fun to actually SEE a recipe for chitlens, sweetbreads, and POSSUM! Also full of lip smackin', down home cookin' I'd be glad to cook up any ol' day. Mmmm, mmmm, mmmm!
Rating: 
Summary: Different twist
Review: Sheila Fergurson's soul food book is different. A former singer with the 70s pop grop, the Three Degrees her food has it's roots in North Carolina. She now lives in England and first published the book there. Each dish is presented with a introduction to her original English readers and the book contains the longest and most thorough description on how to correctly fry chicken I've ever read. Like the great Spoonbread and Strawberry Wine you get an interesting story about Fergurson's family history. It's an interesting little book that nicely presents soul food cooking to Europe.
Rating:
Summary: My second favourite cook book
Review: The best BBQ sauce recipe I've ever found! Full of inspiration. I'm not one for following recipies -- I prefer to cook 'by the seat of my pants' -- but there are loads of them here that I've used over and over, and many more that have inspired other dishes I've done.
Rating: 
Summary: Disappointing
Review: Unfortunately, I've only been able to find one repeatable recipe in this book - Cousin Beverly's chocolate chip cookies. It is lots of fun to read the narrative and look at the pictures.No one noticed all the flies on the dessert tray goodies? Very unappetizing.
Rating:
Summary: Outstanding in every way
Review: You might call this a "complete" book on authentic soul food cooking. Sheila Ferguson outlines the history and origins of soul food, and the importance it placed in the Southern home. She gives intriguing historical details, as well as mildly entertaining anecdotes of her family, and their traditions. Best of all, Ferguson has a wonderful sense of humor, and the delightful exaggerations of expressions are charmingly all in good fun. The recipes themselves are explained with breezy enthusiasm, and are carefully outlined, so that the novice on soul food cooking is led in all the right directions. Everything I've made has proved outstanding; the buttermilk biscuits recipe is the best ever - they were high, light and fluffy. And by the way: unlike many other Southern type cookbooks, which disappointingly advocate using only chemically altered, bland shortening in recipes, Ferguson freely uses lard, bacon fat and butter. It's unbelievable how much better, and lighter textured biscuits and pie crusts are with lard. The BBQ sauce is the best I've ever had, flavorful, rich and satisfying. It was good to know about how to cook greens, and Ferguson certainly espouses their value highly. When it comes to fried chicken one won't find a better guide than here: nothing is left to chance, and the cook won't go wrong following these pointed instructions. In short, this book "sold me" and then some, on soul food - highly recommended.
Rating:
Summary: Outstanding in every way
Review: You might call this a "complete" book on authentic soul food cooking. Sheila Ferguson outlines the history and origins of soul food, and the importance it placed in the Southern home. She gives intriguing historical details, as well as mildly entertaining anecdotes of her family, and their traditions. Best of all, Ferguson has a wonderful sense of humor, and the delightful exaggerations of expressions are charmingly all in good fun. The recipes themselves are explained with breezy enthusiasm, and are carefully outlined, so that the novice on soul food cooking is led in all the right directions. Everything I've made has proved outstanding; the buttermilk biscuits recipe is the best ever - they were high, light and fluffy. And by the way: unlike many other Southern type cookbooks, which disappointingly advocate using only chemically altered, bland shortening in recipes, Ferguson freely uses lard, bacon fat and butter. It's unbelievable how much better, and lighter textured biscuits and pie crusts are with lard. The BBQ sauce is the best I've ever had, flavorful, rich and satisfying. It was good to know about how to cook greens, and Ferguson certainly espouses their value highly. When it comes to fried chicken one won't find a better guide than here: nothing is left to chance, and the cook won't go wrong following these pointed instructions. In short, this book "sold me" and then some, on soul food - highly recommended.
Rating:
Summary: Outstanding in every way
Review: You might call this a "complete" book on authentic soul food cooking. Sheila Ferguson outlines the history and origins of soul food, and the importance it placed in the Southern home. She gives intriguing historical details, as well as mildly entertaining anecdotes of her family, and their traditions. Best of all, Ferguson has a wonderful sense of humor, and the delightful exaggerations of expressions are charmingly all in good fun. The recipes themselves are explained with breezy enthusiasm, and are carefully outlined, so that the novice on soul food cooking is led in all the right directions. Everything I've made has proved outstanding; the buttermilk biscuits recipe is the best ever - they were high, light and fluffy. And by the way: unlike many other Southern type cookbooks, which disappointingly advocate using only chemically altered, bland shortening in recipes, Ferguson freely uses lard, bacon fat and butter. It's unbelievable how much better, and lighter textured biscuits and pie crusts are with lard. The BBQ sauce is the best I've ever had, flavorful, rich and satisfying. It was good to know about how to cook greens, and Ferguson certainly espouses their value highly. When it comes to fried chicken one won't find a better guide than here: nothing is left to chance, and the cook won't go wrong following these pointed instructions. In short, this book "sold me" and then some, on soul food - highly recommended.
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