"As a Southerner, I appreciate that Virginia makes real Southern food with real ingredients. A natural teacher, Virginia helps to dispel the myth that all Southern food is fatty and not good for you. She also reminds us that being healthy isn't always about saying no-her delicious recipes are all about making good choices and saying yes!"
- Carla Hall, Food Network Celebrity Chef and author of Carla Hall's Soul Food: Everyday and Celebration
Virginia Willis's passion for the Southern food she grew up with, her top-notch culinary expertise, and her personal journey to be healthier have culminated in this wonderful book, which celebrates the fresh diversity of Southern cooking. With one incredible recipe after another, it is a real gift for health-minded food lovers!"
- Ellie Krieger MS, RD, host of PBS series Real Good Food and author of Whole in One
"With Lighten Up, Y'all, Virginia Willis opens the door to a new way of cooking, which focuses on the bountiful fresh fruits and vegetables that are the true staples of the Southern larder. She writes recipes that will make you feel good cooking in the kitchen, and feel even better eating the results."
- Hugh Acheson, James Beard Award-winning chef and author of A New Turn in the South
"Virginia Willis has always been both hilariously funny and incredibly astute in her Southern taste. Her recipes, like Beer-Battered Shrimp with Spicy Ketchup, Broccoli and Cheese "Rice Grits," and Miso-Glazed Catfish with Edamame and Spicy Winter Greens, ring the bell for us. They are creative, nourishing, comforting, and easy to cook at leisure. Lighten Up, Y'all is a manifesto of gracious living in any era or place: be cool, eat well and mindfully, and don't forget to drink plenty of water!"
-Matt Lee and Ted Lee, authors of The Lee Bros. Charleston Kitchen
05/04/2015
The latest folksy effort from Willis (Bon Appetit, Y'all; Basic to Brilliant, Y'all; etc.) aims to help readers lower the caloric intake of American Southern classics without sacrificing flavor or authenticity. For the most part she succeeds, using lighter or low-fat versions for key ingredients, and substituting lighter proteins for the fattier staples. Her riff on the classic pimiento cheese, for example, uses bold sharp cheddar as well as light cheddar, light mayonnaise, and Greek yogurt to cut the calories. Ground turkey is a stand-in for ground beef in meatballs, chili, and meat loaf, and for pork in traditional pork sausage. Items that are traditionally fried, such as onion blossoms and Chicken-on-a-Stick, are baked in order to retain the crispy exterior. And readers may be pleasantly surprised to see that they can have their bacon and eat it too, provided they use the leaner center-cut variety. Not every dish will satisfy as soulfully as the classics (her pulled pork tenderloin would induce cries of outrage in certain areas of the country), but lovers of Southern cuisine will surely pick up a few valuable tips to lighten their meals. (Mar.)