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My husband and I have always been frequent HGTV viewers but in recent months, I’d say we’ve become avid viewers. We’re always looking for a home improvement project plus there’s really not much to watch on tv in the summer. During our recent staycation, I think we watched Fixer Upper daily.
Fixer Upper is the vehicle that has driven Chip and Joanna Gaines to stardom. They have what seems like dozens of business ventures including a restaurant. And that restaurant has begat a cookbook: Magnolia Table.
Magnolia Table is somewhat famous for not being famous if that makes sense. While it was the number one best selling cookbook of 2018, and the second best selling book of the year across genres (second only to Becoming by Michelle Obama), it was virtually ignored by the food press. Why? Well, Joanna isn’t a chef. And the food industry generally doesn’t look kindly on those without culinary training though the rest of us mere mortals tend to like those “home cooks”.
Before checking out Magnolia Table (I’m a library patron so I literally did “check it out” from my local library), I read The Magnolia Story-Chip and Joanna’s autobiography. In it, Joanna mentions that cooking was something she came to enjoy doing after she and Chip married. She never claimed to be an expert at it; rather, like many of us, it was something she developed an interest in as she grew as a wife and mother.
The book is heavy on narrative which I like. She describes in the opening pages how she served Chip spaghetti made with jarred sauce in their early years and he didn’t like it and that hurt her feelings. She addresses the contradiction in some of her recipes since she owns a farm and is very “farm to table” but still utilizes items like Velveeta and canned condensed soup. She’s pretty open that some days at her house it’s frozen waffles instead of homemade pancakes. She comes across as a genuine person and I can appreciate that.
The pictures are beautiful. There isn’t a photo of every single recipe but most have photographs. There are also photographs from the Gaines farm and her family. And of course, some obligatory shots of Jo cooking.
The recipes are straightforward and simple. (Too simple if you read some of the unkind reviews that food “experts” have written.) Joanna introduces each recipe with a story about its origin or why it’s included. A fair number of them have been given to her by others; the subtitle of the book is “a collection of recipes for gathering” so she doesn’t ever claim that she wrote and developed these herself.
To me the book is the strongest in the breakfast, starters and side dish areas. There are a few of the main dishes I’d like to try (King Ranch Chicken, Bacon Bottom Chicken) but for the most part, it’s pretty standard stuff that doesn’t excite me. To be fair though, we are pretty basic around here when it comes to our main dishes. Even folks who dissed the book were appreciative of the dessert section and I admit, I’m anxious to try her Chocolate Chip Cookies and Lemon Bars.
In the opening pages, Jo gives a pantry list of ingredients that she keeps on hand and also an inventory of her frequently used kitchen tools. She admits early on that you don’t need a lot of gadgets to cook a good meal. The tools listed are pretty standard. The ingredient list is also mostly staples. There’s no “weird” ingredients. She does use several different cheeses that might be difficult to find in a smaller grocery store; however, cheese is easily swapped around. If you can’t find gouda, just use something else. Google is your friend in the kitchen!
The first recipe that I tried from the book was Best Ever Fluffy Pancakes. I’m actually not a huge fan of pancakes. My husband likes them though and it occurred to me a few weeks ago that it had probably been YEARS since I’d actually made pancakes. I bought a box of mix and whipped some up one morning. They weren’t great. I ended up googling “How to make better pancakes” looking for tips to improve my pancake game. I decided that finding this recipe in the Magnolia Table was excellent timing and made Best Ever Fluffy Pancakes for my anniversary weekend.
And they didn’t disappoint. The recipe is simple for sure and probably not much different than one that I used to make occasionally from my Betty Crocker cookbook. I think the success was in the technique; letting the batter rest for 20 to 30 minutes. I also found that the buttermilk gave great flavor. I actually really liked them and will make them again. The husband liked them too.
Riding high on my pancake success, I tried Jo’s Mashed Potato recipe that evening for dinner. One of the critical comments that I read regarding the book said “Doesn’t everyone know how to make mashed potatoes?” Well, the truth is, I knew the basics of it but my potatoes were never that great and I rarely make them from scratch. Instead I rely on Bob Evans heat and serve potatoes. But I had potatoes on hand and I thought, what the heck? I varied from Jo’s directions by cooking my potatoes in the InstantPot (and of course, I use my super amazing electric potato peeler!) but then followed her technique of melting the butter and warming the milk on the stove before mashing those ingredients into the potatoes. The result: really good mashed potatoes. I’ve now made these multiple times and my husband probably silently thanks JoJo each time.
So yes, this is a cookbook that I will be buying and adding to my collection. I’m planning to make the Banana Bread later in the week. I’m intrigued that Jo bakes it in an 8×8 pan rather than a loaf. There are a few things though that I need to point out:
Pretty much every review of the book that I’ve read is critical of the way the book is bound. It does not lay flat on your counter without some help. I held down one side of it with a jar of peanut butter while I made pancakes.
The servings are pretty large. The pancake recipe is said to serve 4. I halved it and it was more than we could eat. I froze some for later. Ditto for the potatoes. I put the leftovers away and made my husband some potato cakes the next day.
You will need butter. Lots of butter.
Jo talks about cooking being a “love language” of hers and while that sounds corny, I feel the same way. If I’m trying to feed you, it’s because I care. What the book may lack in originality and complexity, it makes up in heart. If you enjoy comfort food and need a little inspiration in the kitchen, I suggest you pull up a chair at the Magnolia Table.
Update: I have now made many of the recipes in Magnolia Table and none have disappointed! Her mashed potatoes are now my go-to recipe. I’ve made the Banana Bread several times and even gifted some for Christmas. I’ve made the Lemon Bars, the Beef Enchiladas, Mexican Rice, Three Cheese Quiche, and my husband absolutely flipped for the Sunday Supper Beef Tips. As in, we served it for Christmas dinner AND for Easter. I’m still cooking my way though the book and loving every minute!
