“Like a complex stew, The World in a Skillet is organized in layers… The authors are adept at weaving how and why these people came to this country with background information regarding their homelands and the food traditions they brought with them. And the recipes are easy to follow… The World in a Skillet is a good book, even …
“It’s one of the most interesting Southern-centric food profile/cookbook hybrids we’ve seen in years.” –LA Weekly, February 8, 2012
“This is not a collection of Southern classics like cornbread and collard greens, though those dishes make appearances. Rather, it’s a look at the increasing cultural and culinary diversity of the South and how such cooking traditions have settled and adapted in towns small and large in this corner of the United States.” –Benito’s Wine …
“This is an excellent book to add to your collection for its breadth of recipes.” –Potlikkery, January 24, 2012
“Rather than a cookbook, this is a readable introduction to the diversity of the modern Southern table. Highly recommended for regional cooking collections.” –Library Journal