The Mrs. Rowe cookbook is featured on a A Chef’s Table this week. It’s a nationally-syndicated radio show and really, really fascinating. I love the way Chef Coleman pulls the stories together. I was interviewed months ago for this and am excited and flattered to be on it. Check it out at http://www.whyy.org/91FM/chef/. You can figure out from there when you can listen to it on a local NPR station.
"Mollie Cox Bryan has written a cookbook that reads practically like a
novel about the famous diner in Staunton and its compelling owner,
Mildred Rowe."—B.P. Fox, Style Weekly, Richmond Va.
Read the rest of the review at styleweekly.com
Or here is the exact link:
“So whether you are a food lover looking for insight into the real working life lived by independent restaurant operators, a cooking enthusiast looking for a great spoon bread recipe or an operator yourself looking for inspiration, this heart warming book will be well worth the read.” —Cheftalk.com
Check on the rest of the article for a fabulous read!
Click on this link for the whole article.
Theresa Curry is everywhere it seems. She also writes cookbook reviews for the Daily News Record in Harrionsburg and she wrote up another review on Mrs. Rowe’s Restaurant Cookbook! YAY! Here’s a link:
Country Living’s Holiday issue is featuring the Mrs. Rowe’s Restaurant Cookbook, along with several other books it’s reccommending in a list of potential holiday gifts. It’s the ONLY cookbook mentioned. Can’t beat that!
Here’s some of what it says:
“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.”
There’s plenty more. But you should pick up a copy on the newstands. It’s a beautiful issue and the treatment of the book is gorgeous.
From azcentral.com, as part of a larger article written by Elizabeth Lee about Southern cookbooks:
“Mrs. Rowe’s Restaurant Cookbook: A Lifetime of Recipes From the Shenandoah Valley” by Mollie Cox Bryan (Ten Speed Press, $24.95). Even those not familiar with Mrs. Rowe’s, a Staunton, Va., restaurant specializing in hearty servings of comfort food, will appreciate the collection of Southern and Appalachian favorites. Regional foods like Black Walnut-Apple Pound Cake and Blackberry Jam Cake With Caramel Icing are here, along with hearty favorites like Baked Macaroni and Cheese, Baked Stuffed Pork Chops and Beef Liver and Onions. Although there are the occasional canned vegetables, the book focuses on from-scratch recipes that don’t depend on condensed soup or other shortcuts for flavor. 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.
An excerpt from “Cooking with Amy.”
The other Southern cookbook on shelves now is Mrs. Rowe’s Restaurant Cookbook, A Lifetime of Recipes from the Shenandoah Valley. This is a book that brings to light the recipes of a single mother who in 1952 opened a restaurant in the Appalachians. While the Lee Brothers share their family stories, here recipes are set in the context of the extended Rowe restaurant family, including employees and customers. From Scalloped Tomatoes, to Buttermilk Pie this book has the classics that have withstood the test of time. Filled with stories and photographs, the cookbook reads like a memoir and makes you hungry for more. This spoon bread is described as “a cross between a cornmeal souffle and polenta”. Sounds like more comfort food to me!
4 cups milk
1/2 cup unsalted butter
1 cup cornmeal
4 eggs, lightly beaten
6 teaspoon sugar
1 tablespoon baking powder
3/4 teaspoon salt
Preheat the oven to 350 degrees. Butte a 9 x 13 inch baking dish.
Or you can read the whole article here: