I have several of her cookbooks. All are wonderfull and are part of my families traditional receipes. I have learned many shortcuts and "new" ways to prepare Southern favorites. Thanks Nathalie!!

This book of southern recipes has changed my life. Nathalie Dupree's two-hour turkey has taken the stress out of Thanksgiving. Her turkey scallopine has made me a legend in my kids' minds. Anticipation of her cheesestraws has made my friends practically drool. Her pineapple upside-down cake is what dreams are made of. The New Southern Cooking recipes are the perfect combination of simplicity and delight.

I have this wonderful cookbook, and refer to it more than all the others in my collection. The recipes are made with ingredients that one can easily find in the supermarket; or locally at the seasonal, outdoor vegetable market. Simple, delicious, satisfying...Nathalie Dupree radiates with southern charm and hospitality, and it comes through in her writing. If you have ever had the opportunity to watch her cooking show, you would not have any doubts, that this book is a must have! It makes a perfect accompanying gift for bridal showers, as well.

This is my favorite cookbook ever--I think everyone should have one. Ms. Dupree packs this full of recipes that real people can and would want to make--I like to think of her as comman man's Martha Stewart. What makes this extra special are the wonderful stories and beautiful photographs that accompany the recipes. Even if you never lifted a pan, you'll have a great time looking through the book, although I dare anyone to read through it without wanting to immediately try at least something from it!

I've always been a fan of Nathalie Dupree's books. You can almost always count on her recipes and cooking tips. But after watching her most recent PBS series, I have to admit that my admiration for Ms. Dupree has significantly decreased. If you haven't seen the woman before or realized who she is in the culinary world, you would never believe that this is a graduate of the prestigious Le Condon Bleu. Ms. Dupree appears inconfident, ill-prepared, unorganized, and sloppy in the kitchen. She's nothing like I'd imagine my favorite cookbook author would be on TV. Compared to other prominent TV chefs, Ms. Dupree flunks out big time. Some of her favorite sentences on TV include (paraphrase): "I missed a step, but that's okay. We can fix it. Follow the recipe. Don't do what I do.", "These popovers are a little bit overbrowned. Yours should look much lighter than this.", etc. The way Ms. Dupree sloppily pipes whipped cream on top of a pie or struggles to remove silver skins from a piece of beef tenderloin (resulting in a very sloppy and jagged looking piece of party roast) makes one wonder if she really belongs up there with Jacques Pepin or Julia Child.

The show needs to be retaped and edited. The host herself needs a new haircut which doesn't require constant flipping and allows people to see more than half of her face.

Like I said, get the book but skip the TV show.

Nathalie Dupree is one of the most practical, yet creative chefs around. She has created (many) beautiful books, the being the culmination of her efforts at culinary, literary and artistic undertakings. I have watched her develop over the years and recommend this to all those who want to entertain properly as well as those who just want some wonderful recipes.
What will she publish next? I'm waiting!!!!!!

I not only enjoy the Comfortable Entertaining Cookbook by Nathalie Dupree, but I feel Nathalie Dupree's Comfortable Entertaining television series is one of the best cooking series ever. I can identify with Nathalie more than other cooking show personality's. She makes me feel as though perfection is not a prerequisite for a good cook. She comes across as someone who finds joy in cooking and entertaining and does not require prefection in herself or others.

I love this book. It has helped me make great meals with stuff I alredy had in my pantry when some unexpected guest droped by.

Hint: Make the Apricot Cranberry Chicken, then make gravy out of the left over juices.

This cookbook is designed to "help time-pressed cooks fit gracious entertaining and delicious family meals into a crowded schedule." It is organized around the principle that preparing parts of the meal ahead of time gives the hostess time to set the table, enjoy the company, take a bath, or run errands at the last minute.

There are more than 175 recipes in this little book, all of which can be preassembled and left to cook or complete at a later time. Many can be frozen and reheated when convenient. There are eight chapters covering appetizers, soups, salads, meats & main dishes to breads, enhancements and desserts.

All of the dishes I have cooked, have been wonderfully easy and delicious, a must for the cook who loves to entertain with a minimum of stress.

I consider a cookbook to be of value to me if I find a few recipes to copy. And if those recipes turn out to be as good as they sound, that is another plus.

Well, I found a few to copy from this cookbook but some that I have tried so far have been much more time-consuming than the author implied, and not all that great considering the time I invested. One recipe that sounded really good was Potato Ribbons. I should have known that this was not a quick recipe when it said to prepare the potatoes by slicing them into thin ribbons with the potato peeler. This took forever!

The Salmon with Mustard was very good as were the Vegetables in Lemon Vinaigrette, and the recipes were very straighforward and not too time-consuming.

I am looking forward to making two of the soups: Lentil with Sausage and the Spinach Soup, and also the Lime and Herb Dip which sounds yummy.

This is a beautiful book with plenty of photographs. The recipes are Southern Inspired, but with healthy ingredients (not so much butter and fat as traditional recipes). It is worth the price just for the BBQ Ribs recipe - they are divine! Lots of great menu ideas. It features recipes from several famous chefs in the area. Very worthwhile if you are looking for some ideas for regional cuisine.