American

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Can true Southern cuisine—think fried chicken, mashed potatoes and gravy, macaroni and cheese, and fried okra—be transformed into healthier fare without losing the flavors and tastes that make this

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“Every decade or so, the immensely popular Joy of Cooking gets a spit shine.

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In a crowded field of cookbook authors, there are only a handful who can be relied upon to consistently turn out simple, easy-to-follow, delicious recipes for everyday home cooks.

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“Too bad there aren’t more recipes like this in Prune, because Gabrielle Hamilton has comfort food down cold: rich, rustic food made with copious amounts of good fat and salt.”

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“. . . one of those fun and usable cookbooks that will be marked, tagged, dog-eared, and dripped on with yet another secret sauce.”

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“. . . expertly adapted for home use and offers many dishes worth trying and adding to your repertoire . . . I just don’t like the idea of being given a regifted item.”

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John Besh doesn’t mince words.

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“My copy of Wild Flavors is so dog-eared that the book looks like I’ve owned and used it for years. I haven’t—but I intend to.”