When I read cookbooks — for both work and pleasure — I tend to keep notes: about recipes I want to make, new techniques I plan on trying and, sometimes, like in the case of Kenny Gilbert's "Southern Cooking, Global Flavors," how the writing makes me feel.
"Each recipe is like a hug," I scribbled, flipping back and forth between the meatloaf and macaroni and cheese chapters. I'm not really surprised. You may remember, as I did, Gilbert's warm, gregarious personality from the seventh season of "Top Chef."
