Essence Brings You Great Cooking

Rating:
Summary: Worth every penny
Review: Jonell Nash is simply wonderful. This book is creative, attractive, practical and health-smart. Never before have I seen a cookbook offer so many different ways that soul food lovers can enjoy their favorites and cut the fat at the same time. Every southern and soul food cooking kitchen should have this book close by.

Rating:
Summary: Wonderful, easy-to-cook food
Review: Most of the cookbooks I've bought just sit on my kitchen shelf. The pictures are pretty, but the recipes are too intricate and time-consuming. The Essence cookbook, in contrast, contains recipes for delicious *and* easy to prepare food. And the pictures are beautiful too! I actually use this cookbook almost every week.

Jonell Nash also includes tips for cooking with less fat, but the food still comes out tasting wonderful. This is soul food that's good for both body and soul.

While emphasizing African-American recipes, people of *all* races would enjoy this cookbook.

Rating:
Summary: Worth every penny
Review: This cook book is a must have in every African American kitchen. Every recipe I used got rave reviews

Rating:
Summary: Get this book!
Review: This is the book that made my reputation as a good cook. I had recently moved and was looking for some fun stuff to make for an impromptu summer housewarming party, so I turned to Essence. I have always loved carribbean food, so I opted for the jerk chicken, rice and peas and ratatouille. Boy were my guests impressed! Okay, so the chicken was a bit hot and a few folks were gulping down water between bites, but that jerk chicken was pretty authentic for a yankee gal. lol. Even folks who do not like okra were loving that ratatouille. That is a great vegetable dish and it went beautifully with the chicken.

This is a good all around cookbook because the author presents recipes from different segments of the diaspora. There is of course plenty of soul food represented here, but there are also caribbean dishes and maybe even an African inspired dish or two.

Nash, long-time food editor for Essence Magazine, does a good job in presenting straightforward recipes and techniques. There is even a section on how to set up a kitchen for all those who may be just setting up house. I especially like the fact that she has revised many classic recipes using less fat and salt. I don't eat pork, so I have no problem doing with out the salt pork, hamhocks and the like.

Use this book and you too will be known as a good cook.