I’ve written two “Mrs. Rowe” cookbooks: “Mrs. Rowe’s Restaurant Cookbook: A Lifetime of Recipes from the Shenandoah Valley” and “Mrs. Rowe’s Little Book of Southern Pie.” Mrs. Rowe, her food, and her story have been a part of my family for many years.
MRS. ROWE’S LITTLE BOOK OF SOUTHERN PIES was named one of the Best Cookbooks of 2009 —All Foods Considered, Rose Kennedy.
It was also named in a “New York Times” list of Summer 2009 Cookbooks to Watch.
Other blurbs and mentions:
“Talking with Bryan about pie is like talking with Michael Pollan about organic chicken,” Bethanne Patrick, The Book Studio.
“Bryan’s compilation of 65 recipes hits all the sweet spots,” Publisher’s Weekly
“For the perfect pies of summer, the freezer trumps the oven every time with frosty confections in flavors like peanut, strawberry daiquiri and grasshopper. In “Mrs. Rowe’s Little Book of Southern Pies” (Ten Speed Press. $16.95), Mollie Cox Bryan offers a well-chilled batch of freezer sweets, plus tips for preparing them with ease. ” New York Daily News
“Buy this book, a rolling pin, Pyrex pie plate and a 5-pound bag of all-purpose flour and you’ll be on your way to being a pie king or queen,” TheCityCook.com
“More than just a cookbook, this collection of recipes, notes, memories, and tips tells the story of the Virginia diner that became a landmark for travelers and the benchmark for pie,” Southern Lady Magazine.
MRS. ROWE’S RESTAURANT COOKBOOK: A LIFETIME OF RECIPES FROM THE SHENANDOAH VALLEY (Ten Speed Press, 2006) is a narrative cookbook that tells the story of a woman who grew up in the hills of Virginia on a struggling family farm and went on to build Mrs. Rowe’s Family Restaurant and Bakery—one of Virginia’s most successful family-run restaurants.
Library Journal says it’s one of the top ten narrative cookbooks.
Saveur Magazine listed it as one of top five cookbooks in a 2006 list of Christmas gift suggestions.
Here’s what some others have written:
“Most of all, I love that this book captures the real meat of life, not just its gravy,” — Lily Binns, Saveur Magazine
“It’s a challenge to tell the story of someone’s life in between recipes for cornbread and Alabama biscuits, but this cookbook is very successful, without sacrificing either the recipes or the story.”—Theresa Curry, Daily News Record
“Bryan’s thoughtfully written portrait of the late Mildred Rowe, one of 12 children who grew up on an isolated farm in Virginia and through hard work and attention to detail built a destination restaurant, adds to the charm. The book includes black-and-white and color photos of finished dishes and of the Rowe family through the years. Elizabeth Lee, Cox Media
Filled with stories and photographs, the cookbook reads like a memoir and makes you hungry for more. Cooking with Amy Food Blog
“Sometimes recipes produce more than a good meal; they bring history to life. Such is the case with the Mrs. Rowe’s Restaurant Cookbook: A Lifetime of Recipes from the Shenandoah Valley…This evocative cookbook tells the story of a single mother who helped start a restaurant in Staunton, Va., in the 1940s.” Country Living magazine
“Bryan hit the nail on the head when she wrote that comfort food was the best way to sum up the food and the feeling one gets at Rowe’s. You know a place is special when you can order a grilled cheese sandwich with a side order of macaroni and cheese.”
—Steve Biehn, Ardmoreite.com, “Comfort food hasn’t gone completely out of style.”
“In Mrs. Rowe’s Restaurant Cookbook, Mollie Cox Bryan not only presents the food that made Mrs. Rowe’s famous, but also tells the story of a determined woman who provided food, pleasure and a home away from home for so many people.—Michael Hastings, Winston-Salem Journal