• Eat Your Books

  2000 James Beard Award Nominee

• rentham on June 18, 2010

  it ain't Jamaican, y'all

Notes about Recipes in this book

• Raw hot spinach salad

  • Breadcrumbs on September 02, 2015

    p. 72 - I love spinach salads with a warm dressing so it was a no-brainer to put this on my “must-try” list this month. The recipe produces a good spinach salad and is quicker to prepare than more traditional versions that use bacon fat in the dressing. The AGP recipe calls for cooked, crumbled bacon and uses evoo in place of the bacon fat in the dressing. I always have cooked bacon in my freezer so this made for a quick, do-able weeknight salad. We liked this salad but didn’t love it. I missed the bite of the red onion that’s typically added and we also missed the cooked egg. I wouldn’t make this version again as there are other versions out there more aligned to our tastes. Nevertheless, this is a good spinach salad recipe, just not our favourite. Photo here: http://chowhound.chow.com/topics/1023421?commentId=9708160#9708160

• Real mashed potatoes

  • doug_j1bmba on May 11, 2026

    Super classic. I kicked it up with a bit of white and black pepper & extra salt at the end to preference.

• Vegetable soup

  • PanNan on March 28, 2021

    Excellent slow cooked hearty soup recipe. I used two small beef shank bones with marrow and about a pound of shank meat along with the listed vegetables (except for turnip). It's absolutely delicious just as written. We'll certainly make it again.

• Pork tenderloin

  • laws on January 10, 2026

    Substituted Greek yogurt for sour cream and left out the green onions only because I didn't have any. The pork tenderloin was suppose to take 1 to 1 1/4 hours to cook but recipe said to check at 45 minutes. At 45 minutes is was definitely done. Next time I will check the temp of the pork sooner. The accompanying sauce was fantastic even without the green onions. The dry mustard flavor really came through.

• Buttermilk fried chicken

  • fred_twbdh5 on February 22, 2026

    Classic. Simple.

• Peach-blueberry cobbler

  • laurenlangston on August 01, 2016

    Lackluster. The pastry is a weird thing that wants to be pie crust but isn't, and there's a shamefully small amount of fruit.