Monique Harris · Jackson, Mississippi 364 recipes and tricks · 13 chapters · 6 files 30-day money back

My Kitchen, Written Down — No. I

Everything I cook for my family.With the amounts.

Twenty years of suppers for five, a church that thinks I enjoy cooking for forty, and a husband who comes off the road hungry on Friday.

Hey family. I am Monique, and this is the whole kitchen — not the pretty version, the Tuesday version. Three hundred sixty-four things I actually cook, with the real amounts, the real times, and the part nobody tells you: how to know when it is done. The sides and the sweets come first in this book, because that is what people remember about a plate.

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The book, the large-print edition and The Week

I. Everything that comes with it

Six files, in your email in one minute.

Each part can be had on its own at the price beside it. I sell it as one thing because it was never really six things.

$27 $104 You keep $77
of what it is worth
Monique's Soul Food Kitchen 101 pages. 13 chapters. 364 entries, every one with the amount beside it and the reason under it. The sides and the sweets first, the meat case at number eight.
$27
The Large-Print Edition The same book in big type, one column, for reading while you cook.
$17FREE
The Week One Sunday of cooking turned into five suppers, the standing grocery list, what every cut costs per pound of meat you actually eat, and five dinners under ten dollars.
$19FREE
Sauces, Seasonings and the Jars My seasoning salt, four gravies, barbecue sauce, comeback sauce, pepper vinegar, chow-chow and the canning rules I will not bend.
$14FREE
Cooking for a Crowd How much food per person for 25, 50 and 100. Pan yields, the order of work, what scales and what does not, and the four safety numbers.
$14FREE
Write Down Your Own Blank pages for your people's recipes, and how to get a measurement out of somebody who has never used one.
$13FREE
Total value$104
You pay today $104 $27

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Six files · in your email inside a minute · thirty days to change your mind

II. The money

The knowing is the treasure.
The grocery bill is just the bonus.

I do not cook this way to save money. I cook this way because it is how I was taught and it is what my people want on a plate. But the money is real, so here it is, plain.

What a cut really costs, once the bone is gone

Cut Price per lb Per lb of meat you eat
Chicken leg quarters $0.99 $1.52
Whole chicken $1.29 $1.84
Smoked turkey wings $2.49 $3.56
Pork neck bones $2.29 $3.82
Chuck roast $5.49 $6.46
Oxtails $11.99 $21.80

That last line is why Chapter VIII tells you which two cuts taste like oxtail for a third of the money.

What a pot costs, per plate

Pot Feeds Per plate
Pinto beans with smoked turkey 8 $1.05
Baked macaroni and cheese 12 $1.10
Collard greens 8 $1.35
Chicken spaghetti 10 $1.45
Fried whiting 6 $1.60
Skillet cornbread 8 $0.18

A family of five, one month

Eating out two nights a week $480
Cooking the week in this book $310
Kept $170 a month

That is two thousand dollars a year. Run it against your own statement rather than mine, and then set it aside, because it is the smallest thing in here.

III. Inside the book

Open it anywhere and cook from that page.

Every entry stands on its own: what to do, the amount, and the reason underneath. Each chapter ends with the short version — every trick in that chapter on one page, for the days you only want reminding.

Three pages from inside the book

IV. What is in it

Thirteen chapters. 364 entries.

The sides and the sweets come first, because that is what people remember about a plate. The meat case is chapter eight.

Chapter Entries
I What I Don't Do Anymore — frying without a pot of oil, the things I stopped buying, the equipment truth, and the shortcuts that are not cheating 28
II Greens and Beans — the meat first and alone, three waters, pot likker, and every bean pot I cook 30
III Mac and Cheese and the Casseroles — block cheese, the custard method, and why yours comes out dry or greasy 26
IV The Sides That Make the Plate — potatoes, candied yams, corn, okra, slaw, deviled eggs and the bright thing people forget 34
V Cornbread, Biscuits and Dressing — a screaming pan, cold butter, and a dressing wetter than you think 30
VI Chicken, Every Way I Cook It — fried, smothered, baked, wings, dumplings, and what to do with the carcass 32
VII Something Sweet — cobblers, sweet potato pie, banana pudding, pound cakes and the small sweets 34
VIII The Meat Case — cube steak, neck bones, the oxtail substitute, pork, turkey wings and what each one really costs 32
IX Fish and Friday Night — the fry, the grease, salmon patties, shrimp, and the boil 24
X Rice, Gumbo and the Big Pots — rice that is not sticky, the roux, gumbo, jambalaya and the stews 26
XI The Morning Table — grits, gravies, biscuits, and a Saturday skillet 24
XII Sunday Dinner and the Church Plate — one oven, fifteen people, a schedule that holds, and how to travel with hot food 24
XIII The Holiday Table — a countdown that starts six days out, the thaw math, and the turkey 20
Monique Harris in her kitchen

V. Who is doing the cooking

I am Monique Harris.

I am forty-six, I live outside Jackson, Mississippi, and I have been cooking for a full table since I was twenty-five.

Three children. A husband, Darnell, who drives a truck all week and walks in on Friday night hungry enough to eat the kitchen door. A church with a food committee that has my phone number. Between them I have cooked more suppers than I could count, and I have ruined enough of them to know exactly where things go wrong.

My mama Earlene taught me most of what started me off. The rest I learned standing at my own stove with three kids pulling at me and forty minutes to get something on the table.

I am not a chef. I do not have a restaurant. What I have is twenty years of the same kitchen, and everything in this book has been cooked in it more times than I can say.

VI. Asked and answered

Your questions, plainly.

Is this the same food you cook in the videos?

Yes, and more of it. The videos take one dish at a time. The book is the whole kitchen in order, with the amounts written down instead of me saying “a little of this.”

Do I need a cast iron skillet?

No. Everything works on a modern range, gas or electric or glass top. Iron makes the cornbread and the chicken better, and I say so where it matters.

Is this hard cooking?

No. Every entry gives you a plain starting point with real amounts, and the by-feel part comes later with the pan. Chapter I is the easiest place to start and it is the one that saves you the most money.

I am cooking for one or two, not for ten.

Most of these recipes halve cleanly, and the appendix on cooking for a crowd works in reverse. Honestly, though, I would cook the full pot and eat it three ways — that is the system in The Week.

Is it healthy?

It is honest food and I am not going to pretend otherwise. There is butter and there is grease in it, because that is what this food is. I am not a doctor and I do not give advice about anybody's health.

What exactly do I get, and how?

Six PDFs in your email within a minute of paying. Nothing ships. No account to make, no subscription. Pay once and they are yours to keep and to hand on.

What if I do not like it?

Email me inside thirty days and the money comes back the same day, no questions. You keep the files. I would rather you had them than not.

VII. My kitchen, in your hands

Written down, so nobody has to guess.

Three hundred sixty-four things, with the amounts, the times and the reasons.

Put it in my hands · $27 →

Six files · in your email inside a minute
Read on a phone, a tablet or a computer · print the pages you want

Thirty-day money-back guarantee. Cook one thing out of it. If it is not what you hoped, email me inside thirty days and every dollar comes back — and you keep the book and every file with it.