New Releases by Paula Deen

Paula Deen has lost over 40 pounds and has maintained her weight loss for over two years by swapping out ingredients to reduce fat and calories. Paula's key to weight loss is moderation and accountability and one day a week she still enjoys good old southern cooking with biscuits and all. Only now she will have one biscuit instead of three. One does not have to give up taste when reducing calories and these recipes are a testament to that. Paula shares 250 of her favorite recipes lightened up. This brand new cookbook presents lightened up versions of fifty of her classic southern recipes and presents new recipes that cuts the calories but not the delicious taste. Including:

- The Lady's New Cheesy Mac
- New Savannah Gumbo
- Flourless chocolate cake
- Beaufort Shrimp Pie
- Nutty Sweet Potato Balls
- All-New Peach Cobbler

A definitive guide to Southern cooking and hospitality with 300 recipes, a two-color interior with nearly 100 instructional illustrations, an extensive appendix, 16 pages of gorgeous color photography, and plenty of tips, stories, and Southern history throughout.

Hi, y'all!

This book is my proudest achievement so far, and I just have to tell y'all why I am so excited about it. It's a book of classic dishes, dedicated to a whole new generation of cooks—for every bride, graduate, and anyone who has a love of a great Southern meal. My family is growing and expanding all the time. We're blessed with marriages and grandbabies, and so sharing these recipes for honest, down-home dishes feels like passing a generation's worth of stovetop secrets on to my family, and yours.

I've been cooking and eating Southern food my whole life, and I can tell you that every meal you make from this book will be a mouthful of our one-of-akind spirit and traditions. These recipes showcase the diversity and ingenuity of Southern cuisine, from Cajun to Low-Country and beyond, highlighting the deep cultural richness of our gumbos and collards, our barbecues and pies. You may remember a few beloved classics from The Lady & Sons, but nearly all of these recipes are brand-new—and I think you'll find that they are all mouthwateringly delicious. It is, without a doubt, a true Southern cooking bible.

I sincerely hope that this book will take its place in your kitchen for many years to come, as I know it will in mine. Here's to happy cooking—and the best part, happy eating, y'all!

Best dishes,
Paula Deen