Let me start by saying that I do not watch The View and I had no clue who Trisha Yearwood is until this book showed up on my doorstep. (I do recognize Garth Brooks - barely.) Take that for what it might be worth . . .

This is not a "bad" book and if you are looking specifically for a book of mid-20th century Southern recipes of the mainstream, rather ordinary sort, you might find this book of interest. More than a handful of these recipes have been in my own personal files for decades, either word for word or with only the most minor of variations, the kind of good, quick, old fashioned standbys that generations of cooks pass along. So, why did I give this 3 stars rather than 4 or 5? Simple -

* A good number of these recipes are straight out of the 1970s, cakes that include Jello as an ingredient as an example. Some of this is just strange - and still as strange in 2010 as it was in 1976.

* Far too many recipes call for self-rising flour. This is not problematic if you live in the South where self-rising flour is commonly used, but here in New England (and other areas of the country) self-rising flour is rarely used. When you can find it, it is often pushing the envelope of antiquity.

* Most of the recipes in the Sides chapter contain both mayonnaise and sour cream, usually with cheese. Make no mistake, this sort of casserole can be scrumptious, but they are absolutely NOT for the diet conscious. But then you will find little here that is.

Not stellar. ( )