Title: Da’thy’s Mississippi Soul Food
Author: Dorothy Woods
Publisher: Author, Inc.
Pages: 122
ISBN: 0982789866
Genre: Cookbook
Reviewed by: David Allen
Pacific Book Review
What exactly is Mississippi cuisine? Have no doubt: it is soul food. And rest assured: the recipes for all these are to be found in Dorothy Wood’s amazing, ever accessible cornucopia of recipes and dining delights.
Dorothy Woods, a mother and a grandmother, is also a master chef, and her extended family celebrates this fact, as will her readers. She brings good sense and easy-to-follow mixing and cooking directions together in a joy-filled menu that has warmed hearts (and grateful tummies) for years.
Woods never bites off more than we can chew, bringing to the table awesome comestibles like Fried Chicken, Smother Cabbage, Candied Yams, Mac and Cheese, Cornbread, and of course, Biscuits and Gravy. The book, dedicated to her family members, is intended as a living legacy for her grandchildren (she habitually spoils her grandson, cooking ‘whatever he wants.’) It is also a legacy for her readers.
The recipes involve fairly simple ingredients, put together in sensible and delicious ways: meats, poultry, fish, gravies, spices, awesome desserts. There is favoritism going on here, with meats (Mississippi Smothered Rabbit, Pork Chitterlings, Mississippi Fried Steak), fried foods, and iconic veggies like collard greens taking center stage. Readers and fellow artisans in the kitchen will definitely want to try out her Buttermilk Hush Puppies, her Can’t Stop Eat ‘Em Candied Yams, and her Easy to Make Meat Loaf. Calorie counters, watch out: Wood also teaches Mississippi Baked Turkey with Oyster Stuffing and Mississippi Curry Chicken. Top any of these meals off with Lime Pie, and you’re in heaven.
One of my favorite recipes in here, for barbecue sauce, is a perfect example how no-nonsense great ingredients and great taste sense can come together: Combine 1/2 cup cider vinegar, 1/4 cup chili sauce, 2 tablespoons lemon juice, 1/2 cup light brown sugar, 1/4 cup Worcestershire sauce, 1 clove garlic, crushed, 1/2 cup catsup, 1/2 teaspoon dry mustard; simmer; uncover for one hour, stirring occasionally.
The recipes in this book serve four. The handy index at the back minimizes page turning. Novice and younger cooks will also enjoy the satisfaction of great meals – well made. The cultural references – the great food names, the great regional fare – will also be appreciated.
Da’thy’s Mississippi Soul Food, and Dorothy Woods’ culinary craft, are labors of love. In fitting after words, her daughter and grandchildren extoll her sublime cooking. P.S. Don’t forget to try Da’thy’s Mouth Watering Sweet Potato Pie. Or her Mississippi Banana Pudding.