From Publishers Weekly
Set down in heavily vernacular style—"Daddy's favorite dish was possum. I would get so mad, because I didn't care for possum that well. I loved rabbit. In fact, I had a rabbit the last night I seen Patsy Cline. Squirrel's one of my favorites, too"—Lynn's memories rival her recipes for rustic style. The 150 dishes in this folksy scrapbook lean heavily on ingredients like flour and fat, including breakfast foods like Cat Head Biscuits (made with shortening), Country Sausage Gravy (made by stirring flour and milk into sausage drippings), Hominy Grits (a yummy blend of grits, cheddar cheese, eggs, butter and spices) and traditional Appalachian concoctions like Scotch Eggs, which calls for "bulk pork sausage." Main dishes include backcountry favorites like Country Fried Venison and Kentucky Frog Legs, while desserts run from Gooey Cake and Lemon Whippersnappers to varieties of fudge. Lynn's brief, homespun remarks about husband Doo's family and her Nashville contemporaries (among them Johnny and June Carter Cash and Crystal Gayle) may be a bigger attraction, although they aren't too substantial: e.g., "Tammy Wynette loved to eat, too. Me and Tammy cooked for each other a bunch." Still, country music fans who appreciate the author's music and don't count cholesterol or calories will find this a treat. Photos. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.


Book Description

Loretta Lynn was born in the coal mining country of Kentucky. She was the oldest of seven kids; raised in poverty, married at 13, and a mother of 4 by the time she was 17. Few would have expected this type of adolescence to produce a woman who was the winner of every music award imaginable, the author of two New York Times bestselling books and a 2003 Kennedy Center honoree, and whose life story was the subject of an Academy Award winning movie.

In You're Cookin' It Country, Loretta Lynn shares over 120 of her favorite recipes. From the dishes her mother cooked as she was growing up to the meals she has prepared for her family over the years. Also included are more than 35 stories relating to food as only Loretta can tell them. These include stories of her "Mommy" going out hunting for rabbit and possum to the more recent story of Jack White of the rock group The White Stripes flying to Nashville to have a dinner of chicken and dumplings with Loretta. There is also the story of her husband to be, Doolittle, buying a pie from her at an auction only to discover that Loretta had mistaken salt for the sugar when she baked it.

You're Cookin' It Country will be a must have purchase for the millions of fans Loretta has made all over the world.

Loretta's first book, Coal Miner's Daughter (1978) has sold more than one million copies. Her second book, Still Woman Enough (2002) has sold more than 200,000 copies. Both were New York Times bestsellers.

FROM THE PUBLISHER

Loretta Lynn was born in the coal mining country of Kentucky. She was the oldest of seven kids; raised in poverty, married at 13, and a mother of 4 by the time she was 17. Few would have expected this type of adolescence to produce a woman who was the winner of every music award imaginable, the author of two New York Times bestselling books and a 2003 Kennedy Center honoree, and who's life story was the subject of an Academy Award winning movie.

In You're Cookin' It Country, Loretta Lynn shares over 120 of her favorite recipes. From the dishes her mother cooked as she was growing up to the meals she has prepared for her family over the years. Also included are more than 35 stories relating to food as only Loretta can tell them. These include stories of her "Mommy" going out hunting for rabbit and possum to the more recent story of Jack White of the rock group The White Stripes flying to Nashville to have a dinner of chicken and dumplings with Loretta. There is also the story of her husband to be, Doolittle, buying a pie from her at an auction only to discover that Loretta had mistaken salt for the sugar when she baked it.

You're Cookin' It Country will be a must have purchase for the millions of fans Loretta has made all over the world.

FROM THE CRITICS

Publishers Weekly

Set down in heavily vernacular style-"Daddy's favorite dish was possum. I would get so mad, because I didn't care for possum that well. I loved rabbit. In fact, I had a rabbit the last night I seen Patsy Cline. Squirrel's one of my favorites, too"-Lynn's memories rival her recipes for rustic style. The 150 dishes in this folksy scrapbook lean heavily on ingredients like flour and fat, including breakfast foods like Cat Head Biscuits (made with shortening), Country Sausage Gravy (made by stirring flour and milk into sausage drippings), Hominy Grits (a yummy blend of grits, cheddar cheese, eggs, butter and spices) and traditional Appalachian concoctions like Scotch Eggs, which calls for "bulk pork sausage." Main dishes include backcountry favorites like Country Fried Venison and Kentucky Frog Legs, while desserts run from Gooey Cake and Lemon Whippersnappers to varieties of fudge. Lynn's brief, homespun remarks about husband Doo's family and her Nashville contemporaries (among them Johnny and June Carter Cash and Crystal Gayle) may be a bigger attraction, although they aren't too substantial: e.g., "Tammy Wynette loved to eat, too. Me and Tammy cooked for each other a bunch." Still, country music fans who appreciate the author's music and don't count cholesterol or calories will find this a treat. Photos. (Sept. 8) Copyright 2004 Reed Business Information.

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