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Mama Dip's Kitchen
For nearly twenty-five years, Mildred Council--better known by her nickname, Mama Dip--has nourished thousands of hungry folks in Chapel Hill, North Carolina. Her restaurant, Mama Dip's Kitchen, is a much-loved community institution that has gained loyal fans and customers from all walks of life, from New York Times food writer Craig Claiborne to former Tar Heel basketball player Michael Jordan.
Mama Dip's Kitchen showcases the same down-home, wholesome, everyday Southern cooking for which its namesake restaurant is celebrated. The book features more than 250 recipes for such favorites as old-fashioned chicken pie, country-style pork chops, sweet potatoes, fresh corn casserole, poundcake, and banana pudding. Chapters cover breads and breakfast dishes; poultry, fish, and seafood; beef, pork, and lamb; vegetables and salads; and desserts, beverages, and party dishes.
The book opens with a charming introductory essay, a savory reflection on a life in cooking that also reveals the story behind Council's nickname. It is both a graceful reminiscence of a country childhood and the inspiring story of a woman determined to make her own way in the larger world.
Mama Dip's Kitchen showcases the same down-home, wholesome, everyday Southern cooking for which its namesake restaurant is celebrated. The book features more than 250 recipes for such favorites as old-fashioned chicken pie, country-style pork chops, sweet potatoes, fresh corn casserole, poundcake, and banana pudding. Chapters cover breads and breakfast dishes; poultry, fish, and seafood; beef, pork, and lamb; vegetables and salads; and desserts, beverages, and party dishes.
The book opens with a charming introductory essay, a savory reflection on a life in cooking that also reveals the story behind Council's nickname. It is both a graceful reminiscence of a country childhood and the inspiring story of a woman determined to make her own way in the larger world.
248 pages, Paperback
First published January 1, 1999
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Displaying 1 - 14 of 14 reviews
September 5, 2020
I loved the autobiographical section, but was disappointed by the recipes.
My biggest disappointment is that the recipe section doesn't include the foods that she talks about in the introduction. At one point in her narrative, Council mentions six kinds of corn bread: dog bread, milk bread, pone bread, fried bread, molasses bread, and crackling cornbread. Unfortunately, of these only crackling corn bread can be found in the index. The molasses bread recipe is made with wheat alone, so I'm still wondering what the molasses bread of her childhood was like. There are numerous cornbread recipes, but it's impossible to tell which, if any, correspond to the ones she discusses. For instance, "Fried Dog Bread" doesn't appear to be the same as the dog bread she mentions, but it might be the fried bread. There's no way to tell.
I was also disappointed with the desert section. The section begins with a formula for "Mama Dip's Cake Flour" but then the recipes call for either self-rising or all-purpose flour, so I wonder why it was even included. I was also very dismayed by the number of recipes that start with a box of prepared cake mix.
As with so many cookbooks, the index is only semi-adequate. To find a bread made with cornmeal in the index, you won't find a single listing for cornbread. You'll easily find find Cornmeal 'Plumb' Bread, but you'll need to search further to find Crackling Cornbread and Crackling Bread Pones under 'C', and you must divine to look 'F' for Fried Dog Bread, 'H' for Hushpuppies, 'P' for Potato Pone Bread, or 'S' for Sunday Cornbread.
I found this book very enjoyable to read for its style, but not very useful as a cookbook. I would have loved to see more narrative, with the occasional recipes for dishes as they're mentioned either right in the text or in a sidebar. As far as understanding Southern cooking, it did demystify a few things (such as red-eye gravy) but I still have as many questions as when I started.
My biggest disappointment is that the recipe section doesn't include the foods that she talks about in the introduction. At one point in her narrative, Council mentions six kinds of corn bread: dog bread, milk bread, pone bread, fried bread, molasses bread, and crackling cornbread. Unfortunately, of these only crackling corn bread can be found in the index. The molasses bread recipe is made with wheat alone, so I'm still wondering what the molasses bread of her childhood was like. There are numerous cornbread recipes, but it's impossible to tell which, if any, correspond to the ones she discusses. For instance, "Fried Dog Bread" doesn't appear to be the same as the dog bread she mentions, but it might be the fried bread. There's no way to tell.
I was also disappointed with the desert section. The section begins with a formula for "Mama Dip's Cake Flour" but then the recipes call for either self-rising or all-purpose flour, so I wonder why it was even included. I was also very dismayed by the number of recipes that start with a box of prepared cake mix.
As with so many cookbooks, the index is only semi-adequate. To find a bread made with cornmeal in the index, you won't find a single listing for cornbread. You'll easily find find Cornmeal 'Plumb' Bread, but you'll need to search further to find Crackling Cornbread and Crackling Bread Pones under 'C', and you must divine to look 'F' for Fried Dog Bread, 'H' for Hushpuppies, 'P' for Potato Pone Bread, or 'S' for Sunday Cornbread.
I found this book very enjoyable to read for its style, but not very useful as a cookbook. I would have loved to see more narrative, with the occasional recipes for dishes as they're mentioned either right in the text or in a sidebar. As far as understanding Southern cooking, it did demystify a few things (such as red-eye gravy) but I still have as many questions as when I started.
August 4, 2019
I loved this book. Mom got it when we were shopping & I just had the opportunity to sit down & read it. I couldn't put it down. I thought it was an autobiography & it sort of is but it's more of a cookbook. Normally that is a plus for me but after reading "her story", in the guise of the introduction, I wanted more. Her life was harsh by today's standard but she was happy. She reminds you that a simple life can be a beautiful life.
It also reminded me how great it was to live in the country & to be surrounded by the richness country life offers. My familly didn't farm but Mom & Dad bought a farm during Mom's Foxfire period & we were perfectly happy while we lived "out of town". At some point they planted a variety of fruit trees & Mama Dip reminded me how much we loved the bounty of those trees.
This is definitely a book you can embrace if you crave &/or enjoy the simpler things in life.
It also reminded me how great it was to live in the country & to be surrounded by the richness country life offers. My familly didn't farm but Mom & Dad bought a farm during Mom's Foxfire period & we were perfectly happy while we lived "out of town". At some point they planted a variety of fruit trees & Mama Dip reminded me how much we loved the bounty of those trees.
This is definitely a book you can embrace if you crave &/or enjoy the simpler things in life.
April 1, 2021
This is the most unusual cookbook I have ever read. The recipes cover everything from leg of lamb and prime beef to boiled eggs and lemonade. The first approx 30 pages is a short autobiography.
According to the web her family restaurant is still open in North Carolina and her recipes are on YouTube. Quite an accomplishment as her restaurant opened in the 1970's.
According to the web her family restaurant is still open in North Carolina and her recipes are on YouTube. Quite an accomplishment as her restaurant opened in the 1970's.
December 28, 2020
So glad Mama Dip translated her dump cooking into traditional recipe format! Her stories and comments about the recipes make it even better. Great read!
December 31, 2025
Delicious southern cooking recipes! I miss going to her restaurant not far from where I live.
July 17, 2007
This is one of those cookbooks that I enjoy reading. Although I don't use the recipes often, I appreciate the craft of the "soul food" recipes. It also brings back memories of the days when I visited Mama Dip's restaurant in Chapel Hill, NC. Mmmm, mmmm. I can taste the country style steak with gravy right now.
October 3, 2015
A quick read - I liked the intro w/her stories of growing up in an age of few luxuries but many joys the best. I only wrote down 1 recipe (Apple Hobo Cake), not that they weren't good, but I basically already had the rest. They're the basics of country cooking, and it would be a great book for a new cook.
December 26, 2013
Mama Dip's autobiography at the beginning of the book was really interesting. The recipes on the other hand... I was sadly surprised to see so many processed ingredients (cream of whatever soups, etc.) in allegedly down home, homemade cooking. I didn't see a single thing I wanted to try.
January 30, 2009
This is the Pecan Pie that no one can resist.
August 18, 2009
I admit I'm addicted to cookbooks. The introduction about her early life is worth the price of the book alone.
July 2, 2010
Classic southern and soul-food cookbook. I consult this one often.
July 5, 2012
simple easy to follow recipes.
August 18, 2012
This is my all time favorite cookbook. Classic southern food...not the healthiest but the best and you can slim down most of the recipes, although i wouldn't.
July 16, 2014
This is a great little cookbook with almost every recipe you could ask for!
Displaying 1 - 14 of 14 reviews