Down Home with the Neelys

A Southern Family Cookbook

By Patrick Neely; Gina Neely; Paula Disbrowe
(Alfred A. Knopf, Hardcover, 9780307269942, 278pp.)

Publication Date: May 12, 2009

List Price: $28.95*
* Individual store prices may vary.
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Description

Meet the Neelys: Pat and Gina, husband-and-wife team, hosts of their own television show, and proprietors of the celebrated Memphis and Nashville eateries, Neely’s Bar-B-Que.

The Neelys’ down-home approach to cooking has earned them the highest accolades from coast to coast. It has also won them millions of viewers on the Food Network. Simply put, the Neelys are all about good food and good times. In this, their eagerly awaited debut cookbook, the Neelys share the delicious food they have been cooking up for years both at home and in their restaurants.

Pat and Gina hail from families with a boundless love of cooking and bedrock traditions of sharing meals. At the Neelys’, mealtime is family time, and that means no stinting on “the sauce.” Indeed, that’s one of the Neely secrets: the liberal application of barbeque sauce to almost anything—spaghetti, nachos, salad, you name it. Of course, there are other secrets as well, and you will find them all in the pages of Down Home with the Neelys, along with more than 120 mouthwatering recipes.

Here are the tried-and-true southern recipes that have been passed down from one Neely generation to the next, including many of their signature dishes, such as Barbeque Deviled Eggs, Florida Coast Pickled Shrimp, Pat’s Wings of Fire, Gina’s Collard Greens, Grandma Jean’s Potato Salad, Nana’s Southern Gumbo, Memphis-sized Pulled Pork Sandwiches with Slaw, Get Yo’ Man Chicken, and Sock-It-to-Me Cake. Certainly, no self-respecting southerner would dream of offering a meal to a guest without a proper drink, so Pat and Gina have included some of their favorite libations here, too.

The Neelys work, laugh, love, and play harder than any family you’ll ever meet. Their love for good food is infectious, and in Down Home with the Neelys, they bring their heavenly inspired cooking down to earth for all to share.




About the Author




Paula Disbrowe was the cowgirl chef at Hart & Hind Fitness Ranch in Rio Frio, Texas, from January 2002 to December 2005. Prior to that she spent ten years in Manhattan working as a food and travel writer. Her work has appeared in the New York Times, T Living, Food & Wine, Spa, Health, Cooking Light, and Saveur, among others. She was the food editor of Restaurant Business magazine from 1997 through January of 2000. She lives with her husband and their menagerie of animals at Whistle Berry Ranch in the Nueces Canyon and in Austin, Texas.
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