Good Old Grits Cookbook

by Bill Neal and David Perry

Book Overview

Think risotto or polenta, but funkier. Think texture, and the wholesome goodness and flavor of stone-ground corn. And think Cheese Grits Souffle, Blueberry Grits Muffins, Grits Pizza, and the quintessential dish that's been published in The New York Times: Shrimp and Grits. Bill Neal and David Perry love grits, and in this Passionate cookbook they export grits out of the Southern kitchen-and attempt to demystify the food that's fed a region since...

• Format: Paperback
• Language: English
• ISBN: 0894808656
• ISBN13: 9780894808654
• Release Date: January 1991
• Publisher: Workman Publishing
• Length: 112 Pages
• Weight: 0.54 lbs.
• Dimensions: 0.3" x 8.1" x 8.0"

Customer Reviews

Good Old Grits

My wife is a grits fan, and in surfing I cam across something I never knew existed. A grits cookbook. "Good Old Grits" is that book. It has lots of ways to incorporate grits into many type of cooking. This, then, is a perfect book for those looking for a gluten free cookbook. It has main dishes and deserts. I highly recommend this book.

A perennial go-to cookbook

I was raised on grits and have loved them since I was a young child. It wasn't until I went to UNC-Chapel Hill and dined at Crooks Corner on the now-famous Shrimp and Grits that I realized grits were more than just for breakfast. My mother got me this book probably 15 years ago and I have used it regularly ever since. The Jalapeno Grits Casserole has become my signature dish to bring to parties and potlucks up here in the Pacific Northwest, and is always requested by friends. I've shared this cookbook with several folks out here who had never had grits before, now they mail order their grits, just like I do, to try these recipes (it's near impossible to find real grits out here, other than the instant kind). Just tonight I cooked Grillades and Grits for the family; what an excellent, elegant, yet simple dish! This cookbook has become one of my go-to cookbooks just about any time I want to have a uniquely Southern meal. My other go-to Cookbook is the New Southern Basics by Martha Stamps- she has been a friend and instilled a love of cooking when I worked with her almost 20 years ago. Buy this one too! Get this book and find a source for decent stone-ground grits (Callaway Gardens Speckled Heart Grits are excellent, and for under $20 you can get 6 pounds, enough to last for a long time), and you will love how the simple, lowly grits can be elevated to fine cuisine.

Praise the Lord and Pass the Biscuits!

I've had a wonderful time using this cookbook. The recipes are easy to follow and the results are delicious. I have since bought 2 more copies and sent to friends. The authors of this book made this southern gal very happy!