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.
