Singer Trisha Yearwood has found another
way to reach her audience—with this follow-up to her successful Georgia
Cooking in an Oklahoma Kitchen, she serves up more homey,
Southern-inflected fare from her country music kitchen. And this newest
is every pinch of salt the sequel—from the foreword by her husband,
Garth Brooks, and her intimate personal anecdotes to the recipes donated
by family and friends (her grandmother’s strawberry cake; Brooks’s
mother’s cabbage rolls, her mama’s homemade waffles). Yearwood jumps off
with some helpful hints, such as the importance of fresh-shredded
cheese and how to use scissors to release a stubborn piecrust. The meat
of the book is rib-sticking classics for both special occasions and
weeknights, like sweet potato pudding, jalapeño hushpuppies, and a
Lowcountry boil. Yearwood’s ingredients are not for the faint of heart
or high of cholesterol (Garth’s Breakfast Bowl, for example is a mix of
eggs, frozen tater tots, sausage, bacon, and packaged cheese and garlic
tortellini). But Yearwood’s enthusiasm and warmth come through,
particularly in the handwritten notes at the bottom of the pages
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