Cassandra and Earl Harrell have put together a collection of recipes going back three generations in their family of southern cooks. Many recipes in this cookbook have the Cajun and Creole influence most commonly found in the deep south of the Untied States.

Inside you will find a range of recipes such as old-fashioned sweet tea, smothered pork chops, apple cutter, and fried green tomatoes. Each chapter is preceded by helpful hints relating to the recipes found in that chapter. This is very helpful for those who are new in the kitchen or those looking for new techniques to try. The following are the categories of recipes found in the soul food cookbook:

Table of Contents

Appetizers & Beverages
Soups & Salads
Vegetables & Side Dishes
Main Dishes
Bread & rolls
Desserts
Cookies & Candy
This & That

For dinner a few nights ago I tried the red beans and rice recipe found in the Vegetables & Side Dishes chapter. Red beans and rice brings back fond memories for me since I lived in Louisiana for 3 years. Cassandra’s recipe in her cookbook did not fail to meet expectations and tasted just how I remembered.

Those who like straightforward recipes, you will not be disappointed here. The Soul Food Lover’s Cookbook is small enough that it will not overwhelm you with hundreds of recipes to try. You also won’t strain your back trying to get it off the shelf.

If you are looking for a small southern cookbook with recipes familiar to the Cajun and Creole style of cooking then this is the book for you.