Category Archive: Reviews

“The World in a Skillet by Paul and Angela Knipple is a must-read for those interested in contemporary Southern food culture—what it was, what it is, and what it will be.” –Oxford American, August 21, 2012

“The end result is a ‘Southern’ cookbook like you have never seen before, but one that is absolutely, authentically Southern just the same.” –Quarter Moon at Topsail, June 24, 2012

“The World in a Skillet is a wonderful trip.” –The Yummy Report, April 18, 2012

Cheré Dastugue Coen discusses some of the Louisiana participants in The World in a Skillet. –Louisiana Book News, April 28, 2012 Cheré’s story also appears in: The Lafayette Daily Advertiser, April 28, 2012 The Monroe News Star, April 28, 2012

“If America is still a melting pot, the southern part of the country must be cooking gumbo in that pot. With The World in a Skillet, Paul and Angela Knipple provide a fascinating account of the hands that are helping to stir the cauldron.” –Food Republic, March 23, 2012

“So much more than a cookbook, this is a must-read for anyone interested in exploring the constantly evolving culinary landscape in the most complex and compelling food regions in the world.” –Al Dente, March 28, 2012

“As mouthwatering as the recipes are, the profiles are similarly rich–though some are bittersweet… Each subject has a compelling story and the Knipples do a terrific job of telling them.” –Publishers Weekly, March 19, 2012

“It’s an important document of this moment in the South’s culinary development, but also the compelling stories of the immigrants themselves as they gradually become part of the fabric of the region.” –Nashville Scene, February 29, 2012

“It looks at the present with an eye on the future.  It recognizes that the food of the South is a dynamic thing that changes with time and circumstances.  It is a very important book.” –Okra, The Southern Food and Beverage Museum, February 26, 2012

“This book is what southern living is all about. It’s people from all over the world that make a difference in what southern food is and how it always will be evolving.” –Angie’s Big Love of Food, February 18, 2012