Paul Deen has put out her Southern Cooking Bible. It is a nice size, almost square. One wonders as you look through this what Melissa Clark did, she is given no credit for anything, except in the acknowledgments for helping to shape the book and on the cover.
There are repeats from Deen's other cookbooks, especially `The Lady and Sons' and even some that were familiar from the Deen Brothers grilling book. There are 2 sections of 8 pictures, other than that, no recipes are pictured. There are some line drawings to diagram such as; rolling a jelly roll, and the chicken on the beer can. There are hints on many pages about sauces used in grilling, flipping fish, and tartar sauce. One of the hints is confusing though - she says to get shells out of crabmeat put it in the oven and the shells will turn red - most of the shells in crabmeat that are bothersome are the inner shells which are white and transparent and will definitely not turn red.
She also has one or two sentences about each recipe and a few pages explaining each section of food. An introduction tells you about southern food. Her dirty rice is one of the best versions and easy too, so is her basic meat loaf, Beaufort shrimp pie, is also a winner.
Types of recipes included are; starters, salads and slaws, soups and stews, brunch, egg and cheese dishes, pasta and rice, meat, poultry, fish and shellfish, grilling and barbecue, vegetables and beans, breads, quick breads and biscuits, coffee cakes, griddle cakes, and doughnuts, pies, cobblers, and crisps, cakes, cookies and bars, puddings and frozen treats, candies, preserves and beverages, sauces, dressings and relishes.
If you want help with southern cooking this is a good resource, especially if you are a fan of Paula Deen. However there is a southern living cookbook that gives more basic recipes and different versions of many southern dishes rather than just one version of a southern dish. Both would add to a cookbook collection.