Blueberry Peaches, Red Robin Pie, An annoted Cookbook of Mississippi Gulf Coast Recipies

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Summary: All about real food, real enjoyment, and real living
Review: Blueberry Peaches, And Red Robin Pie is a wonderful cookbook for lovers of the foods and fruits of the Mississippi Delta. A believer in using fine, fresh ingredients, cook Stella presents her luscious no-nonsense recipes for salads, chowders, soups, of course seafood, meats, poultry, and side dishes such as Dolce Acorn Squash. Stella does not believe in substitutions or skimping on ingredients. Pasta dishes are also included, such as mouth- watering recipes for oysters and brie with pasta and shrimp and mushrooms with pasta. Breakfast dishes include recipes for Eggs Benedict A La Stella (with asparagus and ham) and a marvelous Spinach Omelet, delicious for either breakfast or supper. Casual eating experiences include recipes for sandwiches, drinks and desserts. One of the best parts of Blueberry, Peaches, And Red Robin Pie is the little essays and anecdotes between chapters written by both Paul and Stella. Also little helpful "frog" hints help the cook to do her best. Just reading the list of fish and shellfish recipes is enough to tempt anyone: Fried Soft Shell Crabs, Blackened "Any Fish", Crabmeat Quiche (good hot or cold), and Fresh Tuna Steak in A Garden (served with lettuce, tomato, green pepper, cucumber, sweet onion and Balsamic vinegar). Blueberry Peaches, And Red Robin Pie is all about real food, real enjoyment, and real living. It is an altogether delightful cookbook. Laissez les bon temps rouler!