Publishers Weekly: "Taylor opens kitchen doors across the Southern U. S., compiling proof that Southern fare is more than biscuits, cream gravy and grits...Most of the 200-plus recipes, including Okra Fritters and Delicate Benne Seed Wafers, call for fewer than 10 ingredients, making them plausible for even the most ham-fisted cooks...Wine recommendations by Debbie Marlowe add to the usefulness of the text, which will inspire cooks on either side of the Mason-Dixon line."
Eugene Walter: "All his recipes are easy ones, there are no hard-to-find ingredients, and his enthusiasm for the Southern kitchen is infectious.
Chef Frank Stitt: "What a great book!"
Booklist: "It is difficult to ignore food writers who speak so lovingly and knowledgeably about their cooking heritages. The graciousness of the South permeates this second culinary collection from Taylor....[A] gentleness informs much of the book and the 200 dishes, as does his insistence on easy-to-obtain fresh ingredients."