Switch to Desktop Site
 
 

Cookbook review: 'The Sweet Magnolias Cookbook' and Sunday brunch

(Read article summary)
Image

Laura Edwins/Contributor

(Read caption) Served with a side of bacon, and a fruit salad, this broccoli, onion, and cheese quiche from 'The Sweet Magnolias Cookbook' was a winner for Sunday brunch.

About these ads

Raised on "Southern Living" recipes, sweet tea, and homemade pie crust, my bar for Southern-inspired cookbooks is set high. The Sweet Magnolias Cookbook, written by novelist Sherryl Woods with assistance from chef Teddi Wohlford, lived up to my expectations.

The book is based on recipes mentioned, or highlighted in the "Sweet Magnolias" book series, by Ms. Woods. The cookbook references characters from the novels, and is organized by events or activities that feature in the books.

From appetizers to dinner recipes, the cookbook captures everything from a girls' night out on the town to the menu of the book's fictional Sullivan's Restaurant. The section titled "Mama Cruz's Recipe File," feels like the recipes an old family friend or a favorite aunt would lend you.

 

Most of the recipes are straight-forward, made with simple ingredients. There are several go-to entries that would come in handy in most kitchens. There's a how-to for a dry corn muffin mix that can be made up ahead of time and stored for several months, a basic Hollandaise sauce, a simple salsa, and several quick recipes for smoothies and iced tea with only three or four ingredients and a few steps. 

Next

Page 1 of 5

Share