Kix Brooks - Cookin' It With Kix
The Art of celebrating and the fun of outdoor cooking.
By: Cheryl Harvey Hill, Sr. Staff Journalist
This is definitely an excellent cookbook for beginners, they are sure to appreciate the simplicity of many of the recipes. On the other hand, it is a cookbook which will be embraced by the elitist chefs of the world too, due to its simple, and yet eloquent, je ne sais quoi.
Kix Brooks says, "Where I come from, every day is based around a food party. We’re not just cooking to eat; we’re getting together to cook, and then we’ll eat." In addition to all the great recipes, his cookbook is full of genuinely interesting stories. I have been collecting cookbooks for decades and I honestly think this is one of very few cookbooks I've read that I would actually be able to refer to as a "page-turner". Seriously. There are many cookbooks which have great recipes and/or great stories, but have I ever been able to call one a page-turner before? The answer is simply no. The book also has excellent photos and there are "Kix Tips" throughout; little helpful hints on the best way to approach many things, as you prepare or cook. This is so much more here than just a cookbook. The sub-title is accurate, it is about "The Art of celebrating and the fun of outdoor cooking."
We are introduced to "Watermelon, Cucumber Salsa" with a jalapeno kick, and a "Smashed Tater Salad" that really intrigued me, with a little of this, a little of that, mustard, mayo, hot sauce, Worcestershire Sauce, and more... yep! Still more. Then there is "Kix's Cajun Cornbread" which includes shrimp and bacon and is cooked in a cast iron skillet, of course. He also has a recipe for "Ten Minute Peanut Butter Cookies". For more than fifty years I thought I had the most simple recipe for these cookies, well, now I have to admit I was wrong."
Cookin' It With Kix contains one-hundred recipes showcasing the passion he has for all types of outdoor cooking, often times with a flare of his Louisiana heritage, highlighted in family recipes alongside personal stories. From side dishes to desserts, cocktails to hot sauces, and duck gumbo to beignets, Brooks has created the perfect collection for simple get-togethers or easy, yet elegant, entertaining. When it comes to cocktails, you may find he leans a tad towards the wine, and he should, since he is now co-owner of Nashville’s award-winning winery, Arrington Vineyards.
This cookbook isn't only about cooking. It's about how the food got to the table, who grew the veggies or raised the cow, sheep, or hog, who picked the grapes and made the wine, or gathered the eggs, it speaks to the meaning of gathering around a table. He looks forward to reliving some memories he made growing up like making fig and peach preserves with his grandparents and taking turns with his cousins to crank on a homemade ice cream churn. He remembers that as a child, "We had a big country kitchen outside next to the house, and there was no end to what might be steaming or boiling or frying or smoking. Cooking was just part of living and the living was good."
"I’d like to dedicate this cookbook to all the folks out there who have been so intimidated by the thought of cooking that they have missed the joy of finding the right stuff, preparing, and serving it up themselves. I hope this book inspires you to fire up the grill or stove or skillet or something and make a mess. Good luck! You’ll figure it out!" Kix Brooks
In stores August 30 or can be Preordered online
This is definitely an excellent cookbook for beginners, they are sure to appreciate the simplicity of many of the recipes. On the other hand, it is a cookbook which will be embraced by the elitist chefs of the world too, due to its simple, and yet eloquent, je ne sais quoi.
Kix Brooks says, "Where I come from, every day is based around a food party. We’re not just cooking to eat; we’re getting together to cook, and then we’ll eat." In addition to all the great recipes, his cookbook is full of genuinely interesting stories. I have been collecting cookbooks for decades and I honestly think this is one of very few cookbooks I've read that I would actually be able to refer to as a "page-turner". Seriously. There are many cookbooks which have great recipes and/or great stories, but have I ever been able to call one a page-turner before? The answer is simply no. The book also has excellent photos and there are "Kix Tips" throughout; little helpful hints on the best way to approach many things, as you prepare or cook. This is so much more here than just a cookbook. The sub-title is accurate, it is about "The Art of celebrating and the fun of outdoor cooking."
We are introduced to "Watermelon, Cucumber Salsa" with a jalapeno kick, and a "Smashed Tater Salad" that really intrigued me, with a little of this, a little of that, mustard, mayo, hot sauce, Worcestershire Sauce, and more... yep! Still more. Then there is "Kix's Cajun Cornbread" which includes shrimp and bacon and is cooked in a cast iron skillet, of course. He also has a recipe for "Ten Minute Peanut Butter Cookies". For more than fifty years I thought I had the most simple recipe for these cookies, well, now I have to admit I was wrong."
Cookin' It With Kix contains one-hundred recipes showcasing the passion he has for all types of outdoor cooking, often times with a flare of his Louisiana heritage, highlighted in family recipes alongside personal stories. From side dishes to desserts, cocktails to hot sauces, and duck gumbo to beignets, Brooks has created the perfect collection for simple get-togethers or easy, yet elegant, entertaining. When it comes to cocktails, you may find he leans a tad towards the wine, and he should, since he is now co-owner of Nashville’s award-winning winery, Arrington Vineyards.
This cookbook isn't only about cooking. It's about how the food got to the table, who grew the veggies or raised the cow, sheep, or hog, who picked the grapes and made the wine, or gathered the eggs, it speaks to the meaning of gathering around a table. He looks forward to reliving some memories he made growing up like making fig and peach preserves with his grandparents and taking turns with his cousins to crank on a homemade ice cream churn. He remembers that as a child, "We had a big country kitchen outside next to the house, and there was no end to what might be steaming or boiling or frying or smoking. Cooking was just part of living and the living was good."
"I’d like to dedicate this cookbook to all the folks out there who have been so intimidated by the thought of cooking that they have missed the joy of finding the right stuff, preparing, and serving it up themselves. I hope this book inspires you to fire up the grill or stove or skillet or something and make a mess. Good luck! You’ll figure it out!" Kix Brooks
In stores August 30 or can be Preordered online
