Booklist Reviews
Memphis-based TV hosts and restaurateurs Patrick and Gina Neely consider "family" their theme. This is a personal record of their relationship (yes, with recipes designated for special moments) with each other, with relatives and parents and children, and with food. Barbecue is but one of the topics, albeit a main one. Albumlike photographs and the continuing dialogue between husband and wife (as sidebars and as preface to most of their 120 recipes) cement the family feeling; by the last chapter, "Southern Libations," the banter and conversation are expected and welcome. Restaurant experience comes in handy as they share secrets (a ready-to-go barbecued rib will be flexible when picked up with tongs, for instance). Although they start with a discussion of wet and dry seasonings (touting Memphis'—and their restaurant's—sweet and tangible tomato base) and other things barbecued, their recipes encompass the world and traditions down South, with little regard for cholesterol or calories. Who could resist Caribbean rum nuts, crab cakes with lime mayonnaise, Nana's southern gumbo, or fresh peach sangria? Copyright 2009 Booklist Reviews.
BookPage Reviews
A family affair
Pat and Gina Neely know how to do it—three successful restaurants, a super-popular show on the Food Network, a product line of BBQ seasonings and sauces, a catering service and, now, their very first cookbook, called—no surprise—Down Home with the Neelys: A Southern Family Cookbook. When Gina and Pat, who had been teenage sweethearts, reunited big time at their 10th high school reunion, Pat and his brothers were already on that "long and smoky road," running two thriving restaurants that turned out some of the best ribs in Memphis. Gina joined them and her special savvy, verve and love of traditional Southern food just made it all even better. The recipes here reflect the Neely's shared joy and delight in down-home cooking and invite their readers to take a place at the family table. Gina and Pat don't hold back—you get the scoop on the Neely's Barbecue Seasoning and Barbecue Sauce, the very keys to their kingdom—plus their take on Seared Okra and Tomatoes that sing "summertime in the South," Gina's Collard Greens, Sweet and Spicy Slaw, Barbecue Spaghetti (they serve 200 gallons a week!), Barbecued Chicken, Shrimp and Catfish, even Mama Daisy's Banana Pudding. Gotta go, my yen for something Southern is overwhelming.
Copyright 2009 BookPage Reviews.
Library Journal Reviews
The Neelys are the owners of Neely's Bar-B-Que, which has several locations in Memphis and Nashville, and are also hosts of a popular Food Network show, Down Home with the Neelys. Their first cookbook includes more than 120 recipes for the classic Southern cooking they both grew up with, with lots of family stories and memories. They have a lively, engaging style, and fans will love this.
[Page 94]. Copyright 2008 Reed Business Information.PW Annex Reviews
Husband-and-wife television personalities with their own Tennessee chain of barbecue joints, the Neelys unveil their first cookbook, full of 120 recipes that pull back the curtain on their award-winning seasonings, sauce, and fixings. Emphasizing their personal story and family recipes, this cookbook is brimming with down-home personality ("Girl, my favorite nut is the pecan!") and dishes that are "simple, stylish, and not too fussy." Those include tweaked standards like Warm Artichoke and Collard Greens Dip, Southern Crostinis featuring pimento cheese, Broccoli Cheddar Cornbread, and sweet potatoes with Marshmallow Streusel. Entrees include the expected (Pat's Wings of Fire, Spicy Fried Chicken, Old-Fashioned Glazed Ham, barbecued ribs, chicken and fish), the unexpected (Barbecue Spaghetti, Deep-Fried Pork Chops) and the playful in-between (like Get Yo' Man Chicken). They don't skimp on desserts either, including Momma Neely's "calling card," Sock-It-to-Me Cake, a yellow cake with streusel filling perfect for ending a meal or starting the day. Family stories, wise sourcing tips and plenty of commentary from Pat and Gina make this a warm, welcome addition to any cooking library's Southern shelf. (May) Copyright 2009 Reed Business Information.