Paula Deen's Southern Cooking Bible: The New Classic Guide to Delicious Dishes with More Than 300 Recipes by Paula Deen and Melissa Clark (co-author)

Search this book for Recipes »

Notes about this book

  • robm on November 12, 2011

    Personally, I find Paula Deen kind of annoying, but she does have a lot of classic Southern recipes and most of them are written for the home cook -- they don't require umpteen ingredients or hours of preparation time. She's willing to take a few shortcuts (like using canned cream of shrimp soup) that save time and taste perfectly fine! This book is good when used alongside some other Southern cookbooks, as there are numerous variations on Brunswick stew, jambalaya, gumbo, étouffé, she-crab soup, etc. that are worth checking out. You can easily see the variations in recipe ingredients using EYB!

Notes about Recipes in this book

  • Cheese straws

    • lbr4 on January 18, 2020

      Unless you are having tons of people to feed, I recommend halving this recipe. It is really good! Instead of piping "straws", I used a small teaspoon size cookie scoop and made cheese crackers. Less fuss this way. I also used the bottom of a glass to slightly press down on the scooped dough to press somewhat flat. The dough will not flatten when baking. The amount of cayenne pepper was spot on - not too much - just right. The recipe says it will last for 3 days in an airtight container, but it lasted a week for us easily enough. But definitely to eat warm or the same day is really good.

  • Best braised Southern greens

    • lbr4 on January 18, 2020

      I have tried many collard green recipes and decided I am not a fan. However if I had to pick the best recipe this would be it - bacon and butter, need I say more? Bacon and butter really smother the bitterness of collard greens themselves. I have also learned to buy organic collard green leaves and not the chopped pre-bagged kind- makes a world of difference in the flavor of the greens. Of course with the bacon and butter the pot liquor is really quite good too!

  • Not yo mama's banana pudding

    • lbr4 on January 18, 2020

      I made this recipe for a Southern Cooking class that I am teaching in our community. I don't love bananas, but I felt this would be a great way to end the meal with something cool to the taste with my menu. This is really a great dessert and I could totally skip the bananas and just have the vanilla pudding with the cookies. The bananas could also be easily replaced with other fruit and the pudding flavor could be changed up as well. A really good recipe!

  • Baked chicken and pineapple casserole

    • MarciK on March 12, 2020

      2.5 lbs of chicken equaled 4 thighs. If I used full legs, it would have only made 2. I’d recommend doubling the recipe if you are going to use the size pan the recipe calls for. Since I’m cooking for myself, I made the recipe as is but put it in a smaller 9x7 in dish. It was very good, but I’d be interested to see how it would turn out using boneless skinless thighs so that I’m not having to eat around bones.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1416564071
  • ISBN 13 9781416564072
  • Linked ISBNs
  • Published Oct 11 2011
  • Format Hardcover
  • Page Count 400
  • Language English
  • Countries United States
  • Publisher Simon & Schuster
  • Imprint Simon & Schuster

Publishers Text

Hi, y’all!

This book is my proudest achievement so far, and I just have to tell y’all why I am so excited about it. It’s a book of classic dishes, dedicated to a whole new generation of cooks—for every bride, graduate, and anyone who has a love of a great Southern meal. My family is growing and expanding all the time. We’re blessed with marriages and grandbabies, and so sharing these recipes for honest, down-home dishes feels like passing a generation’s worth of stovetop secrets on to my family, and yours.

I’ve been cooking and eating Southern food my whole life, and I can tell you that every meal you make from this book will be a mouthful of our one-of-akind spirit and traditions. These recipes showcase the diversity and ingenuity of Southern cuisine, from Cajun to Low-Country and beyond, highlighting the deep cultural richness of our gumbos and collards, our barbecues and pies. You may remember a few beloved classics from The Lady & Sons, but nearly all of these recipes are brand-new—and I think you’ll find that they are all mouthwateringly delicious. It is, without a doubt, a true Southern cooking bible.

I sincerely hope that this book will take its place in your kitchen for many years to come, as I know it will in mine. Here’s to happy cooking—and the best part, happy eating, y’all!

Best dishes,

Paula Deen

Other cookbooks by this author