Product Description

People travel form far and wide to taste the fresh and delicious seafood served at Uncle Bubba's Oyster House in savannah, but now you can stay home and let chef and owner Earl "Bubba" Hiers treat you to his famous Southern hospitality. His first-ever cookbook tells you how to prepare both the dishes that made his restaurant famous and the home cooking that he and his older sister, Food Network star Paula Deen, grew up eating in their Granny Paul's kitchen.

Learn how to make finger-lickin' Dixieland favorites like Low Country Boil, Lip-Smackin'-Good Chicken Casserole, Salmon and Grits, and Oyster Stew. Right off the restaurants menu are dishes like BBQ Shrimp, Gumbo, and Shrimp and Grits. And because good cooking seems to run in Bubba's family, recipes like Raised Biscuits, Kathy's Dig Deep salad, and Cheesy Squash Casserole come straight from the recipe boxes in the authentic Southern kitchens of Bubba's grannies, aunts, and friends.

Desserts are Bubba's favorite, and there's no shortage. Try Aunt Glennis's version of the classic Dixie staple, Red Velvet Cake, or the Lemon Cheese Cake, which true Southerners know is not a cheesecake at all. There's also Chocolate Almond Pie, Butterscotch Pound Cake, Bourbon Chocolate Pecan Pie, and three recipes for truly scrumptious desserts that are Paula's gift to her baby brother. Plus, along with the recipes, you'll get family stories and photographs that bring Bubba and Paula's Georgia childhood to life.

Like his restaurant, Bubba's recipes are casual -- perfect for summer cookouts and picnics where paper napkins and plastic forks are just fine, and the card playing and story swapping begins when the Chargrilled Oysters are put on the table, and doesn't end until long after the last bite of Georgia Peach Cake is cleaned from the plate. Soon, just like Bubba, you'll be spending long afternoons around the grill, bragging on your barbecue and waiting for the Beer Rolls to come out of the oven.

Product Details

• Amazon Sales Rank: #641092 in Books
• Published on: 2007-05-15
• Released on: 2007-05-15
• Original language: English
• Dimensions: .77" h x 7.62" w x 9.39" l, 1.24 pounds
• Binding: Hardcover
• 192 pages

From Publishers Weekly
The latest salvo from the Paula Deen camp (Bubba is her beloved baby brother) fits comfortably alongside Deen's many cookbooks. Sharing much in common with his sister (namely, a fondness for cream cheese, butter and mayonnaise), Hiers offers a number of dishes featured at his coastal Georgia restaurant, Uncle Bubba's Oyster House. Simple, tasty southern classics like Cornbread, Fried Chicken and Pecan Pie abound, but it's the seafood that takes center stage, ranging from Gumbo, Crab Stew and BBQ Shrimp to Seafood Nachos and Baked Oysters with Crab. Virtually all the recipes are straightforward and call for seafood that can be easily sourced even for cooks who don't live near the coast. Rounding out the collection are the usual sides (red beans and rice, cole slaw) as well as interesting variations like Vidalia Onion and Lump Blue Crab Salad. A solid collection of desserts suits every skill level-beginners will do just fine with any of Hier's three pound cakes, while more advanced bakers will want to try his Lemon Cheese Cake, really a traditional layer cake with lemon curd, seven minute frosting and, oddly enough, not a dab of cream cheese.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From Booklist
Followers of Paula Deen's irrepressible exploits on cable television's Food Network know that she has a baby brother who is similarly in the Savannah restaurant business. He runs his own eatery, a seafood house. Like his big sister's cuisine, Uncle Bubba's cooking appeals to tourists and natives alike, and it is made reproducible in the home because he does not rely exclusively on Savannah products. These recipes emphasize seafood, befitting the city's coastal location, and crab and shrimp recipes appeal broadly. He is never loath to call for a can of mushroom soup or a packet of dehydrated soup mix. Both of these appear in his instant version of Beef Burgundy along with meat, wine, and mushrooms. Despite its Georgia origins, the peach cake calls for canned peach-pie filling as well as boxed cake mix. On the other hand, Uncle Bubba's beef stew specifies only fresh ingredients. Knoblauch, Mark
Copyright © American Library Association. All rights reserved

About the Author
Paula Deen is the bestselling author of twelve books and an Emmy Award–winning Food Network television star. She was born and raised in Albany, Georgia. She later moved to Savannah, where she started The Bag Lady catering company. The business took off and evolved into The Lady & Sons restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. She also co-owns Uncle Bubba’s Oyster House with her brother. Paula publishes a bimonthly magazine, Cooking with Paula Deen, and is a regular guest on QVC, where she sells her books and food products.