Southern Grit

Southern Grit is a beautiful cookbook with scrumptious southern recipes. There is a huge variety of recipes organized by ingredient type, not by meal. I especially liked the recipes for cocktails, quiches, and pastries. The recipes seem relatively straightforward and not too complicated. Gorgeous photography accompanies most of the recipes.

Thank you NetGalley and the publisher for providing this ARC.

This is a good one to have on hand when trying new recipes. The recipes Look yummy, but I think the ingredients will be difficult to find depending on where you live. Thank you to NetGalley, Chronicle Books, and author for a gifted copy.

Hot damn! This cookbook is true to its name and packed full of tasty southern staples.

As someone who not too long ago moved to North Carolina and has thoroughly enjoyed the cuisine.

I got to try three of the recipes (OG buttermilk biscuits, cornmeal catfish with green goddess dressing, and baked cheese grits) and all of them felt like they had those authentic southern flavors.

There was a lot of filler at the front of the book laying out kitchen staples, cut sizes, etc... and while some of it is very nice to have, it feels like a lot of extra.

Overall though a sure fire winner

Mouth watering southern comfort. There are beautiful pictures to go along with the recipes. Usually in cookbook I find may 3 or 4 recipes I want to try and think my family will love but this one has more than most that make me want to spend time in my kitchen.

I liked many of the recipes in this book. The photos were gorgeous. And I learned some great tips for more successfully frosting a layer cake.

Unfortunately this wouldn’t be a cookbook I’d purchase for my collection. For one, many of the recipes are too fancy for everyday meals, no matter how much the chef tried to convince me otherwise. But more importantly, it was about tone. In her introduction and many of her recipe intros, the general tone of the chef felt like one of judgment and fake charm and that did not sit well with me at all.

I love cookbooks. I own a lot of them. This one? It’s a must have for anyone that wants to make a real Southern meal. I’m southern and these recipes are the real deal! You will not grow wrong with these recipes for a down home delicious meal. (Oh and there’s desserts too bc it wouldn’t be truly southern without dessert)

This cookbook has a real attitude, is fun and none apologetically classic in its Southern cooking style. I am not too familiar with it, but I can totally see those recipes on proud tables 100 years ago: dirty rice with liver, gumbo and cornmeal catfish.
It starts very nicely with a whole range of cocktails, then goes the traditional salad starter, seafood, poultry.... like in old cookbooks. There is something very comfy and personal about this book. The photos are all in lovely settings and there is great cajun flavours and French traditional cooking touches here and there like in the salt crusted whole fish recipe.
I don't know if there will be much of anything new in there for most people, but it was a very pleasant read.

Excellent cookbook! So many unique and tasty recipes, most of which can be made in under 30
minutes. My personal favorites are Goat Cheese and Asparagus quiche and the Savannah Peach Sangria. Highly recommend adding this to your cookbook, it’ll give you some great recipes to add to your rotation!

You know those sentences you read in cookbooks that you never expected to see in print? One example might be a mention I saw earlier in the week of something like 'fermented beetroot elixir'. I'm used to those weirdly high-falutin' ingredients being mentioned in recipes that are destined for greater kitchens than mine. But this homely cook book, as deluxe, as engaging, as not-for-numpties as it is, had an unexpected sentence of a most different kind.

"Van Morrison never disappoint[s]."

Now I know what you're thinking, (a) Foghorn Morrison, Covidiot Morrison, whatever you want to call him, certainly can and indeed does disappoint, and (b) what the heck has this to do with cuisine? Well, it came from a life-hack kind of section you get before you even don an apron here. This is all about the homely, welcoming, doing-it-like-my-mama lifestyle, y'all, and we have tips for house-keeping, and children-balancing, just as our hostess claims to do, before we get to the food. But with that sinful example of musical taste (sic), I think it safer to actually get to the eats, don't you? That would be, er, page 58 out of 259. Just sayin', y'all.

And the recipes look fine – even if you won't find this report coming off the back of eating any of them. They're not specifically hearty food, not specifically party food – they're the in-between place, where things are cooked with love to bring joy to those you love. Each comes with clear directions, good instructions as to what to build the dish of – and a verbose section of the page discussing the relevance of each plate or glass for the author. And inasmuch as this wants to talk to the world about the specific cuisine of the southern States, it doesn't quite travel – or the ingredients don't. I might have remembered from past queries what collard greens were, but lady peas were new to me, and they're yet one more thing here that us Brits will find themselves unable to replicate.

Other things are novel to me, and may well bear fruit, or may not – a week after I saw evidence a roast chicken must be opened out – not spatch-cocked, but let's say compromised, this trusses it up a good 'un – and then allows for a hair-dryer to crisp the skin up before cooking. Ultimately, this does what it wants to do – running the reader through the gamut of dishes and drinks available, while being a decent host (music choices regardless). It's a good book, finely presented if you like the chatting, with the nicest of photographs (except for one steak I'd sling to the dogs, if I had any). As a ho-hum cook, but with a kick-ass chowder under my belt, I felt this well-made and well-intentioned, but preaching to the converted and not really able to convince the average person unable to buy these un-average ingredients.

Beautiful cookbook with Alabama based recipes. Great cover and title! Loved looking at the gorgeous pictures!

What did I like? I didn’t really start bookmarking recipes until I hit the pork section and I was completely blown away with the desserts. Key Lime pie looked amazing but the cookies appealed as well. The recipes have a southern flair but it’s a beautiful cookbook.

Would I recommend or buy? I’d love a copy! Ribs, pork butt, Szechuan barbecue sauce, biscuits.... cornbread ... just a ton of amazing looking recipes! Fantastic selection for any upcoming summer events! If you love southern cooking then this is a great cookbook! Five stars!

I received a complimentary copy to read and voluntarily left a review!

I have lived in the South my entire life and I can tell you that this is a good representation of Southern food! There are quite a few things that make this book stand out. It is full of classics, like pimento cheese, but there are lots of classics with a twist (jalapeno margarita yum!). It is also full of very helpful tips and southern lore that really go above and beyond. This book is as much fun to read as it is to cook from with beautiful photos to boot!

3.5 rounded down due to lack of nutritional information. Beautifully illustrated and dome nice recipes. We loved the jalapeño margaritas and smashed potatoes. The slap were also delicious

I don’t normally do recipe books but I did like this one. A lot of great recipes. Made a few meals from recipes from this book. Thank you. Would recommend this book.

If you had to describe this book it would be upscale southern cooking. You will find many of your favorite ingredients like okra and lima beans but they are presented in a more modern upscale way. This is not your grandmother's southern cooking. That is not a bad thing either. There is plenty of room for both. For those of you not all that familiar with southern cooking there is a directory of what you need for a well stocked southern pantry. It can't go wrong when the first ingredient listed is bacon! One of my favorite additions is the knife skills section that actually shows you what a vegetable should look like when a recipe calls for it to be cut a particular way. Whether that is minced, chopped or brunoise (which I didn't know that that was before). For you non-southerners she will tell you how to clean, season and use a good cast iron skillet which is the backbone of a good southern kitchen. The recipes are great for weeknight meals or for a fancy get together with friends. You won't be disappointed.

With charming introductions to each recipe and a wealth of southern staples, this book is a good introduction to this American cuisine. unlike many modern chef cookbooks, this book is oriented towards home cooks. The introductory chapters have additional ideas for entertaining.

This is one heck of a cookbook! I am such a sucker for Southern ANYTHING cookbooks. This one has some traditional and not so traditional acceptions. I really enjoy pimento cheese and the there is a black eyed pea hummus alongside the pimento cheese that I just know I will have to try BOTH.
I don't normally go for alcoholic recipes but the Savannah Peach Sangria and the Grown Up Shirley Temple really have got me ready to try a cocktail SOON!!! The recipe though I am MOST anticipating trying, hoever, is the Tomato Pie. YES!!!! Maybe I'll pair it with Grandmama's West Indies Crab Salad and Saltine's? Who knows which direction this cookbook will take me? Well we can all agree on one thing, it's steering me decided southern!

Thank you to NetGalley and publishers for an ARC of this in exchange for my honest review.

This book is beautiful! The pictures are flawless and the recipes look amazing. I will definitely be trying a few out on my cooking blog.

Holy Moly! When I say these recipes took me back to my childhood in Georgia I am not kidding. Multiple times throughout the book I had to call my mom and granny to talk about all of the recipes I've forgotten. The photos and recipes are the most beautiful versions of all of these classic meals and truly southerner approved. I've already told my husband Southern Grit in hardcover will be a permanent addition to our cookbooks.

5/5 Stars

Thank you to NetGalley and Chronicle Books for providing me with an e-arc of this book in exchange for an honest review.

It's a nice cookbook with southern recipes. There are some recipes that I would make at home but most of them I wouldn't make everyday. I received a free digital copy of this book from NetGalley in exchange for my honest review

I really like how this cookbook is divided up, and I really enjoyed the "Knife Skills" section that shows what each cut, dice, etc. should look like. I also really enjoyed the "Canning 101" section because there were some really good tips and tricks in there. I do wish that every recipe had a picture, but there are some really good recipes in here that I am going to try out.

I loved reading this book as it did bring back some memories of my childhood growing up in The USA. So I couldn't wait to try some recipes to reinforce those great memories and share them with my Australian partner.

And what can I say.... He loved it too!

The Blackberry Cobler worked a treat as it was a great warming dessert for our cool autumn nights in Tasmania. The Buttermilk Biscuits were so easy and yummy and the Pot Riast and then Leftover French Dip Sandwiches..... Well they will be a regular in our household from this day forth.

Thank you and I will continue to try some more hearty favourites to share with my Aussie family and friends.

This book, coming from Top Chef winner Kelsey Barnard Clark, is a sassy and direct guide to Southern living. This is a cookbook, with 100 recipes varying in level of difficulty for the home cook, but it also a guide to living well. To Clark, this is all about "MEP"-ing your life which means setting yourself up to succeed. She shares recipes, entertaining tips, and general home with this framework in mind. I appreciate shared wisdom around this topic, and I am certain that many women will find her guidance to be valuable, but I did find the tone to be a little presumptuous.

The recipes stand out to me as some of the best Southern recipes I've come across in a modern cookbook. I appreciate her emphasis on traditional techniques, like canning (also known as putting up) beans and veggies to preserve through the seasons. I found these recipes to be accessible and easy-ish, but my level of comfort in the kitchen is high. I also know that Clark has had experience working in a professional pastry kitchen so I was excited to see her pastry/baking - it did not disappoint. She covered the Southern classics and there are quite a few I can't wait to try. Standout recipes include: Cornbread Panzanella Salad (with Fried Cornbread!), Po'Boys with Remoulade, Cornmeal Catfish with Green Goddess Dressing (I want to make this tonight), Golf Cart Cinnamon Rolls (the book will tell you why they are named this!), and Mrs. Rodman's Cream Cheese Pound Cake.

The photography is stunning and as soon as I read that two of her essential ingredients are Duke's Mayo and Old Bay, I was in. This book is perfect for anyone who loves Southern Food or want to learn more about Southern traditions. In my non-Southern opinion this book really covers the MVPs.

Southern Grit by Kelsey Barnard Clark is a beautiful full color photo and instructions for such yummy recipes. I'm part of a cookbook book club and I'll definitely recommend this title for our group!

Southern Grit was for the most part what I was expecting out of a cookbook based on Southern recipes. I’m obsessed with buttermilk biscuits so I was curious specifically about this recipe. It definitely didn’t disappoint.

Overall the pictures were good and the intro outlining knife skills and cutting definitions was helpful. The book could have benefited from maybe a few more smaller images (especially in the appetizer section). With a lot of the recipes using regional ingredients that everyone may not be familiar with, pictures would really help to keep readers on the right track. The instructions throughout were easy to follow although a lot of kitchen gadgets are required at times, which can be a turn off for some.

The only recipe that seemed completely out of place for me is the Cuban Pork Butt. The recipe is good, but clearly not Southern. With an intro focused on maintaining “Southern Traditions”, that was a little cringeworthy at times, the inclusion of this Cuban recipe just seems like appropriation.

I loved the cover and description of this cookbook. I was hoping to find recipes similar to ones my grandmother made, like her crabapple and hot pepper jelly. Sho 'nough there is a jalepeno jelly and some wonderful buttermilk biscuits to put it on. I had never heard of Kelsey Barnard Clark. She is a professionally trained chef, winner of Top Chef, owner of a restaurant and mother of two little ones. In addition to amazing southern recipes she shares tips for entertaining, keeping house with little ones and notes on canning. The photography is beautiful and the layout is clean and easy to scan while cooking. Small sidenotes warn of possible pitfalls or hold nuggets of wisdom that mean each recipe will turn out perfect.

A beautiful book to display or gift but you will likely keep it in the kitchen and work your way through every recipe. I can't wait to make the Smoked Gouda Grits with Redeye Gravy.

This book is beautifully laid out with large colorful photographs that evoke the feeling of a slow Southern Charm. The recipes are well written and easy to follow, although they're a bit more Country Club than Down Home Country Cooking. There are some perennial favorites like pimento cheese and cheese straws mixed in with liver pate' and oysters. This cookbook would be a great gift for a rich southern grandma or Reese Witherspoon, but if you're looking for more traditional comfort foods look elsewhere.

I received Southern Grit as part of a NetGalley giveaway.

Southern Grit features both traditional and updated Southern classics designed for newcomers to the cuisine. The recipes seem delicious, hearty, and reasonably accessible (though I think some of the ingredients could be difficult to find if you're not in the south), and the food photography is lovely. Unsurprisingly, it's very meat-heavy--this isn't the cookbook for vegetarians. I could have done with less of the "lifestyle" stuff at the beginning about entertaining and cleaning tips, as it doesn't seem relevant to the theme of the cookbook and feels a bit preachy (even if this brown thumb could keep a snake plant alive, they're toxic to my pets, so...no).

This was an amazing cookbook that was reminiscent of growing up in the South. I really enjoyed this cookbook and will highly recommend to some of my family and friends that are from the South or not.

What a fun and nostalgic cookbook for me. Like the author/chef who wrote this book, I am from a long tradition of Southern women who cook. Every holiday had the same hand-me-down (in the best possible way) recipes. There have been many times where I have shared the kitchen with my mother, grandmothers and great-grandmothers pouring over recipes scratched onto index cards, or memorized, to find the perfect one for the occasion. I also had these wonderful women always have a big ol’ pot of simmering boiled peanuts on the stove when I came to visit on a weekend away from college, with the perfect balance of saltiness and softness. There’s nothing like it! So good. The author also mentioned her love for carrot cake. We chose it for our wedding cake because it was something my grandmother and I would always make from scratch.
I tagged a number of recipes in this beautifully presented book. My personal favorite was probably the Black-Eyed Peas with Greens and Potlikker and Fried Cornbread….YUM! Like the author’s brother, I was always a more “regular food” over dessert kind of kid, so the peas and greens were my go-to seconds at any family meal.
I had several other recipes that were familiar to me through my family or friends, such as the grits recipes, the sweet potato recipes and the crab recipes. I have to say that I will try making this version of a Chicken Pot Pie as well. My husband would probably go along with that as his last meal if he had to choose. He loves that stuff. That is his ultimate comfort food choice.
I enjoyed the recipes, the gorgeous photography of this cookbook and the ideas for some alternatives to the base recipes. All in all, I will be eagerly awaiting the final version of this cookbook. One famed Southern staple that I don’t recall seeing was Shrimp and Grits. We have a local restaurant that serves the standard version and a spicy version, both are delicious and would absolutely fit the theme here.
I highly recommend this cookbook to anyone who enjoys cooking and wants an insight into Southern cooking, right down to the cast-iron skillets. Everything about this is traditional Southern eating and atmosphere.
This would also make a terrific gift book.
#SouthernGrit #NetGalley #ChronicleBooks

The Book Maven’s Journal Reviews for Word Connoisseurs
REVIEWER: J.Hunt

STAR RATING ⭐️⭐️⭐️⭐️⭐️

Sincere Appreciation Goes to NetGalley & Chronicle Books for Providing an Advance Reader's Copy for Review

Southern Grit – 100+ Down-Home Recipes for the Modern Cook By Kelsey Barnard Clark

Coming in August 2021…
Hurry up and eat, y’all.

A modern Southern cookbook for the home cook featuring over 100 recipes from preeminent chef, multitasking mom, straight-talker, and Top Chef winner Kelsey Barnard Clark.

My mouth was salivating as I feasted with my eyes while looking at the pictures and reading the recipes all the way through Top Chef Kelsey Barnard Clark’s soon to be released cookbook, Southern Grit – 100+ Down-Home Recipes for the Modern Cook.

Kelsey’s beautifully photographed volume is filled with step-by-step directions on how to prepare lots of traditional Southern favorites like fried chicken, smoked gouda grits with red-eye gravy, squash casserole, cornbread and pecan pie, as well as unique creations prepared with her own special flair.

There are so many terrific-sounding recipes in Kelsey’s new Cookbook that I am looking forward to trying. Her recipe for marinated Christmas Beef Tenderloin is one that I am truly anxious to prepare, and I’m not waiting until the holidays!

This Top Chef Champion may live, and run a very successful restaurant in L.A. – Lower Alabama (Dothan); however, Kelsey has trained and honed her professional and technical skills with some of America's leading chefs and restaurateurs.

From the recipes in this book, as well as from being a frequent patron at her restaurant, KBC’s on Foster in Dothan, I can attest to Kelsey's palate pleasing skills. She can also proudly boast of descending from a long line of talented Southern cooks and hospitality enthusiasts.

Following are just a few of the recipes from family members and friends that Kelsey shares in Southern Grit: Bee’s crispy and scrumptious Fried Chicken (I know first hand!); Mrs. Rodman’s Cream Cheese Pound Cake; her Mother's Carrot Cake; and Beeb’s Blackberry Cobbler. I’m starving ya’ll!

In addition to sharing some of her favorite recipes in this volume, Kelsey also gives her thoughts on Southern Hospitality; presents advice on being a gracious and prepared hostess; suggests a quick daily routine of tidying tips; and of course, provides a thorough reference for establishing a well-equipped and provisioned kitchen.

Southern Grit is the perfect compendium on style and gracious living for the modern cook. To further whet your appetite, following is a favored local Dothan recipe of Kelsey's, as well as her 2016 Top Chef Winning entry—Key Lime Crunch—locally known as “crack” because it's so tasty and addictive. Bet you can't eat just one handful!

Key Lime Crunch Recipe (Kelsey’s Top Chef Winning Recipe)

Ingredients:
5 cups [800 g] white chocolate chips
Zest and juice of 5 limes
4 cups [140 g] Chex cereal (any variety)
4 cups [140 g] Cinnamon Life cereal
3 cups [105 g] Honey Bunches of Oats cereal
1 cup [125 g] macadamia nuts, whole or halved
1 cup [130 g] cashews, whole or halved
1 cup [80 g] banana chips
1 cup [100 g] shredded coconut
3 Tbsp salt
Zest of 2 lemons
One 14 oz [400 g] box graham crackers, crumbled

Directions:
In a large mixing bowl, melt the white chocolate. Place 1 cup [160 g] of the melted chocolate in a small bowl and whisk in the lime juice. It will seize; that’s OK!
Line two sheet pans with parchment paper. In a very large bowl or tub, toss together all the cereals, the macadamia nuts, cashews, banana chips, coconut, 11⁄2
Tbsp of the salt, and the lemon zest. Pour the lime and chocolate mixture and the remaining melted chocolate over the top and toss together thoroughly. Promptly pour the mixture onto the prepared pans. Separate and flatten the mixture so there are no large clumps. Sprinkle with the graham cracker crumbs, remaining 11⁄2 Tbsp of salt, and the lime zest. Let sit out for about 1 hour or until the chocolate has hardened. Gently break up into bite-size pieces before serving.


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Thank you Chronicle books and Netgalley for the ARC to read and review.

Southern Grit excited me enough to request. I echo the sentiments of two other reviewers that the content of the first part of the book makes the author/chef seem pretentious and what we Southerners call “uppity”. I think this book would be better if it just dived into the food.

Many of these recipes are a bit high end. But we have staple Southern dishes: Pimento Cheese, Fried Catfish and Chicken, Squash Casserole, and Buttermilk Biscuits that legitimize the author.

Overall, I would probably to attempt more than a quarter of these dishes as they are somewhat complicated and ingredient specifications could be hard to obtain.

The photography is well done, but who walks through a chicken coop to gather eggs in a print dress and seersucker?

Great ideas for some southern cooking. Ready favorites for parties or everyday eating. For those who are southern and have had these meals before, these are a twist to all time favorites.

I should start expecting that most cookbooks are going to be too complicated for a person like me who just doesn't have the attention span for it. Some of the recipes looked pretty delicious, but a lot of them were out of my range of ability.

This cookbook is full of Southern recipes many of them look amazing. The book is laid out nicely with a photo accompanying many of the recipes. Thanks Netgalley for letting me read this book in exchange for my honest review.

Southern Grit is a beautiful book with delicious recipes that are easy to follow, definitely using many of this recipes for gatherings at home..

This is the Southernmost cookbook I've seen in a long time.
So many great recipes. Group well together and very easy to make.
I want all the food photographed in the book. It looks so good!
I can't wait to try the Deviled Eggs additions among a slew of other recipes.

Great book. Easy to follow and great recipes. A good reference book for any collection. Thanks to the author.

Great pictures, great recipes and great advice and tips. I really liked this cookbook and can't wait to try out some of these tasty recipes for myself. I loved the little tips and instructions of the basics and everything is laid out in a clear and approachable way.

I enjoyed Kelsey Barnard Clark’s first cookbook, Southern Grit. Having lived in south Alabama, it is littered with things you find everywhere there: boiled peanuts, lots of seafood and a wide variety of cocktails. I know the first section of the cookbook won’t appeal to everyone, but I think it sets Clark’s cookbook apart from other and will appeal to the target audience. I would imagine the target audience is people who have followed Clark on Top Chef, as well as readers of Southern Living. These readers appreciate good Southern food, as well as lifestyle topics, such as creating a good home environment. I purchased a few candles after reading this because Clark is right: living with toddlers, it is nice to light a candle to make your home smell nicer and provide a little aromatherapy.

I think this section also shows Clark is a chef who appreciates the importance of growing your own food if that is an option. It’s a common trend now but an important one. Chefs who are able to grow their own food have a closer tie to their food—they saw it through every stage to your plate (hence, the phrase “farm to table”). There is something to be said for that—and I know not every chef is able to do this, such as those who live in an apartment in New York City. I believe even these chefs would admit that cultivating close relationships with local farmers is extremely important.

As far as the meat of the cookbook, Clark really opens up about her personal life—her heritage, her family’s influence on her cooking and more information on her husband and her pride as a mother. These are all things that make her even more likable. In all, the cookbook contains more than 100 recipes, some of them including variations because Clark recognizes that making a big slab of meat is an ideal Southern meal but can be challenging for working moms. In that way, I found the section on stocking your pantry helpful and most of the ingredients are easily accessible.

I’ve tested a fair number of the recipes and found most of them to be tasty and definitely distinctly Southern—this really isn’t a book for vegetarians, even though there is an entire chapter dedicated to greens.

I did have a few small quibbles. I personally did not care for the recipe for ‘Smoked’ Wings. It was a little too much of a salt bomb for me and my family. It’s a small complaint, but I think the recipe would have benefited from pre-mixing the rub, instead of sprinkling each ingredient over the chicken. This is something I learned from Milk Street. I end up with 20 dishes to wash, but it is so worth it. It’s something I would do if I were to make it again. I also found that the baking time on the Blackberry Cobbler was a little too short for my oven. That said, ovens are finicky, so I didn’t count that as any big problem. In fact, that’s exactly why most recipes say 12-15 minutes, instead of one square figure. Even 20 minutes was not enough for me, but this is really nitpicking.

All in all, we really enjoyed a number of recipes. In particular, I actually enjoyed the Blackberry Cobbler and Potato Salad. Both brought back bits of nostalgia. The Blackberry Cobbler calls for a large amount of butter, which is so quintessentially Southern. The crust tastes delicious. The Potato Salad is such a thing I imagine with Southern potlucks/picnics, and this rendition is super tasty, brought back a lot of memories of potlucks in the South with good food, good people and good conversation. In short, that is kind of the essence of this cookbook: good Southern food for you to make for family and close friends while enjoying a good time.

A love a cookbook with Southern recipes, and this cookbook seems the perfect blend of recipes for entertaining as well as more casual, weeknight dinner options. As with all Chronicle book titles, the photography is also fantastic. Would highly recommend!

Thank you to Chronicle Books and Kelsey Barnard Clark for providing me with an advanced copy of this work in exchange for an honest review. Southern Grit comes out on August 10.

Southern Grit was more than a cookbook. It was a visit back to my childhood via food. The pictures, stories and recipes themselves created a great deal of nostalgia for me. Some of the recipes were familiar and similar to those I knew growing up. While other recipes were a new and fresh addition to my arsenal. I look forward to trying more of these recipes soon.

This recipe book is one I'll definitely be buying for others. It will be a wonderful addition to any library.

Thank you to NetGalley for this ARC. I voluntarily chose to review it and the opinions contained within are my own.

Southern Grit by Kelsey Barnard Clark is no mere technical manual but a recipe book with heart. Deceptively simple, each delicious recipe is accompanied by a brief story. For many of us, favorite recipes are associated with warm memories of people, places and events. This author invites us to share her memories while capturing their essence perfectly. I laughed when I read the story behind the Golf Cart Cinnamon Rolls. When was the last time that you read a recipe book an laughed out loud?

The author’s use of base recipes, such a seemly basic concept, is pure genius. A few of my favorites from her base recipes are the deviled eggs, muffins, and refrigerator cookies. Packed with gorgeous photos of most of the dishes, just skimming this book will make you want to run right to the pantry and refrigerator to check your ingredients and start whipping up several recipes.

This author shows us that good food does not have to be complicated. This well-thumbed book will sit on my counter ready for daily use. (I voluntarily reviewed an advance reader copy and all opinions are my own.)

I love cookbooks, and I liked this one. I'm not familiar with the author, and I think her fans will enjoy this more than I did. The photography was beautiful, and like many modern cookbooks, I think we could have a few less family and background photos and more food photos.

There's quite a bit of "filler" up front. I think the tone was supposed to be sassy but came off kind of judgmental. The filler section includes some unnecessary sections on:
1. House cleaning rules: even if I agree with some of it, it's brash. Any good southern woman knows it's more important to have space for friends to gather than for it to be spotless. Also, I would never use a spray on my stove, but maybe hers isn't gas.
2. Hostess tips: I kind of get why this might be included in a southern cookbook, but I'm not keeping beverages stocked for people who might come by. (But I will stock some things for guests I am expecting.) My friends know I don't drink juice boxes or soda; if ya picky, bring your own.
3. Houseplants: C'mon. No.

There is a very good section on knife cuts and "vocab" (that's vocabulary related to cooking.) And I laughed at the "Bacon" in the well-stocked pantry section. The recipes look interesting but I don't think this is for the beginner cook, and some recipes might be hard to work with for people outside her region of the south.

It is way too easy to fall in love with Kelsey Barnard Clark's Southern Grit. From the design to the selection and organization of recipes, the Top Chef winner takes the reader into her version of Southern Hospitality with recipes that feed your family, your friends, your soul. I think my heart started to flutter at the opening advice sequence - the crafting of routines to simplify your everyday life to make time for cooking real and delicious food. See, this hits my theory that a good cookbook is approachable and offers achievable outcomes - small victories for combining ingredients and following directions. Southern Grit is a great cookbook because you will feel like a winner as soon as you start cooking or taking a tip from a woman who shows you how it is done - how to be prepared for successful cooking and entertaining. With pruners in her car for emergency floral cuttings and cocktail napkins stashed away for any celebration, KBC is prepared. Pantry items secured and mise en place set, everything falls into place.

This is a must-buy cookbook with seasonal recipes and reminders to get ready for every moment of your life. You don't want to miss out on making memories or spending time with those you love, and making these recipes will inspire traditions. And here's the best part - and I will swear to this on a stack of first edition books signed by the author - KBC's cornbread recipe is the best I have ever baked. The food in this book is extraordinary. I'll say it again - KBC's Southern Grit is approachable and delicious.

Southern Grit: 100+ Down-Home Recipes for the Modern Cook is a cookbook full of southern (American) traditional recipes developed and curated by Kelsey Barnard Clark. Due out 10th Aug 2021 from Chronicle Books, it's 256 pages and will be available in hardcover and ebook formats.

I grew up in Appalachia and this food is in my DNA. There is something so deeply satisfying and tasty about the cuisine which is also tied up for me with family reunions, hospitality, multi-generational cooking and comfort. The author has a very casual voice and style of writing, but behind the (slightly) folksy tone, she's competent and efficient. These are *good* recipes, some from her own family's repertoire and for fans of southern cooking, there's a lot to like here.

The book includes a good general pantry, ingredients, and equipment lists and an introduction with basic tips for preparation, entertaining, and other hostess-y necessities. The intro section comprises about 15% of the total page count but does include a lot of useful info. The recipes are arranged in chapters thematically: small bites & drinks, greens (including a simple quick pickled salad which I remember very well from my grandmother's kitchen), potatoes grains & pasta, seafood, eggs & poultry, pork & beef, and breads & pastries. Recipes include a description yields and prep time. Ingredients are listed bullet style in a sidebar with measurements in American standard units with metric measures in parentheses (yay!!). Ingredients will be readily available in most well stocked grocery stores in North America. Nutritional information is not included. Alternative preparations and cooking tips are included in highlighted text bars in the recipes. Many of the recipes struck me as just that little bit fancier than "everyday" and would make good company/light entertaining, Sunday dinner type food.

The photography throughout the book is abundant, in color, and crystal clear. Serving suggestions are attractive and appetizing.

Four stars. This would make a good selection for library acquisition, expat southerners hankering for food that feeds their souls, and home cooks looking for new cuisine to explore.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

Despite the subtitle, the recipes in Southern Grit seem to me to be a little more upscale Southern than "down-home". Still, there are a lot of delicious choices here… from appetizers like Pimiento Cheese and Cheese Straws to entrees like Roast Chicken and Quiche and desserts (of course!) like Icebox Cookies and Cream Cheese Pound Cake. The book is beautifully illustrated with color photos, but as a visual person, it’s always a little disappointing that every recipe does not have at least a photograph of the finished product. There’s no nutritional info, but southern food never promised to be healthy. It’s nice that Southern Grit’s recipes do not rely on processed foods. The beginning of the book, with its cleaning, hosting hints, and plant care seems a bit pretentious and out of place in a cookbook. But I did like the inclusion of the knife skills, kitchen tools, and canning sections, which offered a lot of useful info.

I am so grateful to NetGalley and Chronicle Books for the opportunity to read and review Southern Grit: 100+ Down Home Recipes for the Modern Cook.

The cookbook provides a variety of recipes. I am looking forward to some of the breakfast selections for sure. There are many southern staples and some hints/tricks for canning. In Southern Grit, Kelsey Barnard Clark presents more than 100 recipes that are made to be shared with family and friends. Indulge your loved ones in delicious modern Southern meals, including Bomb Nachos, Savannah Peach Sangria, Roasted Chicken and Drippin' Veggies, and six variations of Icebox Cookies. There are 100 recipes in all. Just a few of these are Alabama Salad with Cucumber Skin Green Goddess Dressing; Smoke Gouda Grits with Redeye Gravy; Girl Boss Steak with Confit Onions and Mushrooms; and Beeb’s Blackberry Cobbler. The photographs in the book are simply gorgeous! Exactly what you would think of for a Southern Home photo shoot.

If you are looking for some southern cooking you could give this one a try.

Thank you to #Chronicle and #NetGalley for making this book available for review

Having followed Kelsey Barnard Clark for a few years, I was pleased to see this cookbook come through. The recipes are straightforward without a great number of specialty ingredients, and the narratives that accompany each recipe are worth reading.

At times, KBC's stories and narratives surprised me - in a good way - such as her forceful and honest comments about the history of slavery and the importance of African American food traditions and history, which accompany the recipe she shares for potlikker (along with a recommendation to the reader to refer to Edna Lewis and Dora Charles). I appreciate that she made an effort to center lived experience that she learned from.

This would make a valuable addition to any collection for people who want to learn to cook straightforward Southern food.

I would describe this as modern Southern. It is not exactly recipes your granny would make, but they are not so far off that she would be offended.

This cookbook offers classic Southern recipes with a fresh twist. I am a Southerner, born and bred, and several of these recipes, especially the baked cheese grits, red velvet cake, and black eyed peas made me want to lick the screen of my iPad. I would absolutely buy this cookbook for my collection.

Thanks to the publisher and NetGalley for the e-arc I received in exchange for my honest review.

I requested and received a temporary digital Advance Reader Copy of this book from #NetGalley, the publisher and the author in exchange for an honest review.

Beautiful pictures, great stories, yummy recipes,

Thank you to the author, netgalley, and publisher for a copy of this cookbook in exchange for honest feedback. This cookbook is chopped full of lots of recipes. I think you definitely would get your money's worth with this book. The photography is high quality. I also loved the range of food types, even under the umbrella of "southern grit".

This beautifully illustrated cookbook may well leave readers feeling hungry. It is divided into sections including Happy Hour Bites & Sips; Greens; Potatoes, Grains & Pasta; Seafood; Eggs & Poultry; Pork & Beef; and Breads & Pastries, so…pretty much everything. There are 100 recipes in all. Just a few of these are Alabama Salad with Cucumber Skin Green Goddess Dressing; Smoke Gouda Grits with Redeye Gravy; Girl Boss Steak with Confit Onions and Mushrooms; and Beeb’s Blackberry Cobbler. Sound good? Give this one a look and get cooking.
Note that this book includes sections on everything from stocking the pantry to knife skills in addition to the recipes.
Many thanks to NetGalley and the publisher for this title. All opinions are my own.
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Welcome to another #cookbookSunday y’all! This Sunday is all about my girl Kelsey Barnard Clark. If y’all didn’t know, she is the winner of Top Chef 16 and from my hometown of Dothan, Alabama. Her cookbook, Southern Grit, hits stores in August but you can preorder here or here*.

When I first started reading this cookbook, I felt right at home. She starts out talking about the items that should always be in your pantry, as well as, the chef’s tools you need in your kitchen. She even shows you what the different knife cuts are, as she does refer to them quite often throughout the cookbook. In true Southern fashion, she also has a section on canning (because you can’t call yourself Southern if you don’t know about canning).

The introduction section continues with hostess tips, keeping your house clean with or without toddlers running around, baking terms, and how to have a green thumb. It makes this cookbook more valuable, in my opinion, to include the information she has in the introduction. It definitely is a book I would have on my shelf and use in the kitchen.

Now, let’s get into the sections:

Happy Hour Bites and Sips- She starts out this section with one of my all-time favorite snacks, Boiled Peanuts! Who am I kidding? Boiled peanuts can be my breakfast, lunch, and dinner. If y’all didn’t know, Dothan is considered the peanut capital of the world so her cookbook would not be complete without a boiled peanut recipe. I teared up a little when she told the story of the “Boiled Peanut Man” at the corner of Ross Clark Circle and Main Street. We also used to frequent his stand as children. He was there rain or shine and had the best hot boiled peanuts. He also had the biggest peanuts, with some of the shells including 4 or 5 peanuts. He’s no longer with us but a replica peanut sits in his place.

As for the other recipes in this section, they are the perfect mix of Southern comfort and upscale. A few recipes I have had before due to my time in a professional kitchen at an interactive dining restaurant ( I was the occasional sous chef, Iron Chef competition chef, as well as, the Director of Sales, and office manager).

I think y’all will love to try the pantry plate of fried pickled okra, cheese straw crackers, pepper jelly, black-eyed pea hummus, and pimento cheese. I’m not a drinker so the Meyer Lemon Lemonade stands out for my non-drinkers but it’s the perfect drink to add a little liqa’ if you so choose.

Greens- This section has a lot of things that I’m not sure I would like or make. There are a few items that stand out though that I think would be a great addition to your kitchen table: black-eyes peas with greens and potlikker and fried cornbread, Conecuh collards and Alabama “spinach” dip, and pepper jelly Brussels sprouts; The quintessential Southern dishes that belong in your repertoire.

Potatoes, Grains, and Pasta- If you have ever had trouble making grits, this is the chapter for you. Kelsey graces us with not one, not two, but three different grits recipes. She also has what I like to call fancy Southern home cooking with the potlikker field pea risotto recipe.

Seafood- Even though I grew up on the “Gulf Coast” and live in New Orleans, I’m not a huge fan of seafood. I do know that if you like raw oysters, this section will make your day. Oh, and the West Indies crab salad looks so simple and freakin delicious.

Eggs and Poultry- To me, this section hits all the right Southern spots. It’s got the fried chicken, cast iron chicken, deviled egg variations, chicken wings, duck, and quiche. The recipe that stands out to me though is the breakfast casserole. Kelsey talks about making this dish on Christmas morning and it just so happens that my little sister, Colie, made this dish last Christmas morning. We never ate breakfast on Christmas and had to wait until at least 1 pm or 2 pm to eat anything on Christmas morning. This recipe seems like the perfect addition to create a new Christmas tradition.

Pork and Beef- Most of the meat recipes I want to try come from this section ( I talk about them below). This section also has a venison chili that Chad’s dad would love to make. You will not be disappointed in the recipes but I will say that some of the recipes call for more steps than most home cooks are used to.

Breads and Pastries- I’m a baker so this section of course is my fav. The stories she shares for some of them, especially the red velvet cake, hit me in the feels. The story about how she came up with the key lime crunch for Top Chef is absolutely worth reading. Every recipe in this section is one y’all should try your hand at.

Recipes I Can't-Wait to Make

Cast-Iron Barbecue Chicken- Who doesn’t love dishes made in a cast-iron?

Roasted Chicken and Drippin Veggies- I plan to make this recipe this week with cornish hens. It looks and sounds so yummy. Not to mention, it is a one-pan dish.

Skillet Baby Back Ribs with Szechuan Barbecue Sauce- Ribs I don’t have to do on the grill is always a win.

Cuban Braised Pork Butt- You know because my boo is Cuban.

KBC Country Fried Steak- I was shocked when I saw this recipe because we grew up with this dish. I never would have thought to call it country-fried steak. I can’t wait to incorporate my mom’s way of making this and Kelsey’s way.

Sorghum and Pecan Sweet Potatoes- Sweet potatoes and pecans just belong together. I typically stick to baked sweet potatoes or sweet potato pie but this recipe just might become my go-to sweet potato recipe.

Smashed Crispy Potatoes- Chad (my boo) has made a version of this before so it joins the list, just to see if they come out as good as his.

Street Corn- Most street corn includes mayo, which I can not stand. Kelsey offers two versions, one with mayo for the skillet version and non-mayo for the grilled on the cob version. I feel like she made this recipe just for me.

Conecuh Collards and Alabama “Spinach” Dip- A dip made with collard greens is always a yes. This recipe calls for mayo but I think I would switch that to cream cheese.

Potlikker Field Pea Risotto- Like I said above, fancy Southern food. I love a fancy meal but the addition of the field peas, reminds me of my grandmother’s kitchen. What a lovely combination of the things I love.

All the recipes in the bread and pastries section.

Rating

Overall, this cookbook gets 4.5 spatulas. Some of the recipes are a little more involved than I would like so I took .5 off. This cookbook will definitely help you tell more stories and create some incredible memories just like Kelsey has. Do buy and use this cookbook; it would be a shame to have it go to waste on your bookshelf.

I love cookbooks and this one delivered. If you are like me, you were introduced to Kelsey on Top Chef. So many of these recipes were hits at home including: Bomb Nachos, Bee's Fried Chicken, Cast Iron BBQ Chicken Legs,and Key Lime Pie. There is something for everyone in here. Thank you to the publisher and author for sending me an E-Arc on Netgalley.