This Will Make It Taste Good by Vivian Howard

This is the follow up cookbook by the author of one of the best southern cookbooks I have seen, Deep Run Roots, which has a chapter on collard greens, one on watermelon, and one on blueberries, to name a few. It is straight ahead, written without either humor or nonsense. This one is another story entirely. The concept is great--spend some time making some master ingredients, and then use them to make a multitude of dishes that are flavor packed because you have spent time punching it up, so it can be then diluted into something else. I have made the two green sauces, and will make a few others. The outcome is really good, but the thing that I have trouble getting past is how cutsie all the names are. It is particularly irksome when posting on social media about the recipe, because while the end result is delicious, it sounds so sill y that I want to avoid it all together. It is a shame, because the end results are innovative and taste good. If you can overlook this, or better yet, if you can enjoy it, then I recoomend this cookbook.