Trisha Yearwood is a newcomer to the country music cooking scene, which has proliferated ever since Kitty Wells put out Kitty Wells’ Country Kitchen Cookbook in 1964, followed by volumes II and III in the next thirty years.
Kenny Rogers, who was a pitchman for Dole Foods, put out a cookbook that has pineapples in everything. June Carter Cash’s Mother Maybelle’s Cookbook includes a scripture cake. Tammy Wynette put out her Southern Cookbook in 1994, the cook at Graceland, Alvena Ray included a peanut butter, bacon and banana sandwich in her Fir for a King: the Elvis Presley Cookbook (1992), and Loretta Lynn has a recipe for Kentucky frog legs in You’re Cookin’ It Country (2004). Others include Hank Williams, Jr. (who has his own line of barbecue sauces), Dolly Parton (Dolly’s Dixie Fixin’s; “I cook like an old mountain woman.”), Naomi Judd (“healthy” recipes) and Zac Brown, whose Perfect Pocketknife Coleslaw gets a nod for a catchy name, but I can’t see making coleslaw with a pocketknife, no sir.
Then you have The Country Stars’ Cookbook (1977), compiled by Helen Naismith, a direct descendent of Dr. James Naismith, who we all remember as the man who invented basketball. Helen, “a petite food expert … and dynamic speaker”, managed to garner recipes from 85 country singers, groups, Opry stars and (I suspect) two or three of her own. Now, we all know that while Tammy Wynette could no doubt cook eggplant, Jerry Clower never baked a blueberry pie in his life and if Merle Haggard ever cooked catfish he was likely on the lam. You could probably buy mint copies of this piece of tomfoolery at every Stuckey’s in the nation for three dollars, but it’s fun to see how the talent and the recipes match up. Personally, I think assigning Ronnie Milsap a moonshine recipe just ain’t right.