Down Home with the Neelys

May 11, 2009
Husband-and-wife television personalities with their own Tennessee chain of barbecue joints, the Neelys unveil their first cookbook, full of 120 recipes that pull back the curtain on their award-winning seasonings, sauce, and fixings. Emphasizing their personal story and family recipes, this cookbook is brimming with down-home personality ("Girl, my favorite nut is the pecan!") and dishes that are "simple, stylish, and not too fussy." Those include tweaked standards like Warm Artichoke and Collard Greens Dip, Southern Crostinis featuring pimento cheese, Broccoli Cheddar Cornbread, and sweet potatoes with Marshmallow Streusel. Entrees include the expected (Pat's Wings of Fire, Spicy Fried Chicken, Old-Fashioned Glazed Ham, barbecued ribs, chicken and fish), the unexpected (Barbecue Spaghetti, Deep-Fried Pork Chops) and the playful in-between (like Get Yo' Man Chicken). They don't skimp on desserts either, including Momma Neely's "calling card," Sock-It-to-Me Cake, a yellow cake with streusel filling perfect for ending a meal or starting the day. Family stories, wise sourcing tips and plenty of commentary from Pat and Gina make this a warm, welcome addition to any cooking library's Southern shelf.

Starred review from May 15, 2009
The Neelys are the owners of Neely's Bar-B-Que, which has several locations in Memphis and Nashville, and are also hosts of a popular Food Network show, "Down Home with the Neelys". Their first cookbook includes more than 120 recipes for the classic Southern cooking they both grew up with, with lots of family stories and memories. They have a lively, engaging style, and fans will love this.

Copyright 2009 Library Journal, LLC Used with permission.

July 1, 2009
Memphis-based TV hosts and restaurateurs Patrick and Gina Neely consider family their theme. This is a personal record of their relationship (yes, with recipes designated for special moments) with each other, with relatives and parents and children, and with food. Barbecue is but one of the topics, albeit a main one. Albumlike photographs and the continuing dialogue between husband and wife (as sidebars and as preface to most of their 120 recipes) cement the family feeling; by the last chapter, Southern Libations, the banter and conversation are expected and welcome. Restaurant experience comes in handy as they share secrets (a ready-to-go barbecued rib will be flexible when picked up with tongs, for instance). Although they start with a discussion of wet and dry seasonings (touting Memphisand their restaurantssweet and tangible tomato base) and other things barbecued, their recipes encompass the world and traditions down South, with little regard for cholesterol or calories. Who could resist Caribbean rum nuts, crab cakes with lime mayonnaise, Nanas southern gumbo, or fresh peach sangria?(Reprinted with permission of Booklist, copyright 2009, American Library Association.)