A digital book: 346 pages you read on your phone, tablet or computer, or print at home. Nothing comes in the mail.
From Lula Maggard's kitchen to yours
Mama Never Used a Measuring Cup. So I Measured It All for You.
100 old mountain and Southern recipes with the cups, spoons and oven temperatures she kept in her head, a smaller batch for one or two, and how to fix flat biscuits, crumbly cornbread or lumpy gravy.
$17.99 One time. That's 18¢ a recipe.
Pay with any card or PayPal • 30-day money-back promise, and you keep the book
Secure checkout under Classic Craft Publishing, the publishing name I sell my books under. Your download links appear the moment you pay.
See a recipe before you buy
This is Recipe 1, Skillet Cornbread, word for word from my book. Click or tap either page to open it full size.
A few lines from those two pages
- The skillet is ready when the fat shimmers and gives off a thin wisp of smoke.
- The sound: a loud, steady sizzle when the batter hits. No sizzle means no crust.
- For one or two: a 6-inch skillet, with the smaller amounts in a box on the page.
- Why yours didn't turn out. Pale, soft bottom: the skillet wasn't hot enough. Heat it with the oven and give it those extra 10 minutes.
“The gravies I remember from childhood.”
What readers wrote back to me, word for word.
“What I like most about your book is that the measurements are clear. So many old family recipes just say “a little of this” or “cook until done,” which leaves me guessing. Having the quantities and signs of doneness together makes the recipes much easier to follow.”
“There are plenty of familiar dishes in your book: cornbread, soup beans, biscuits and the gravies I remember from childhood. I appreciate that you keep the cooking simple, with ordinary ingredients rather than a long shopping list of things I’ll only use once.”
“The large print and bold measurements make your book comfortable to read. I also like having a print-friendly copy, so I can keep the pages I need beside the stove. The collection has a warm, familiar feel, and the instructions are straightforward.”
A note from Lula
I grew up in eastern Kentucky, in a holler that sat low down by the creek. I learned to cook standing on a kitchen chair beside Mama's stove. She made biscuits every morning for over fifty years and never once dirtied a measuring cup.
This book is the part my videos never have time for: a hundred recipes with the cups, spoons and oven temperatures Mama kept in her head, a smaller batch for one or two, and what to do when yours doesn't come out right. You can make it like she did. Start with the cornbread on page 17.
— Lula
What you get for $17.99
- Like Mama Made It: 346 pages, 100 recipes in 14 chapters, 114 hand-drawn illustrations
- Two copies: one with warm paper-colored pages and color illustrations for reading on a phone, tablet or computer, and one on white pages for printing at home without draining your ink
- Big 14-point type in a typeface made for low vision, with measurements in bold and full-size fractions
- A smaller batch for one or two on every recipe, or how to make the whole pot and freeze it
- The "Why Didn't It Turn Out?" index: all 398 problems, recipe by recipe, each with the page of its fix
- An honest cost per serving on every recipe. 88 of the 100 come in under $2.
- Pay once. No subscription.
A peek at the index
Skillet Cornbread
Pale, soft bottom … 17
Dry and crumbly … 17
Stuck in the pan … 17
Buttermilk Biscuits with Lard
Flat and hard … 39
Didn’t rise … 39
Tough and chewy … 39
The 14 chapters
Cornbread & corn breadsSkillet cornbread, crackling cornbread, hot water cornbread, hushpuppies
Biscuits & breadsButtermilk biscuits with lard, cream biscuits, milk toast
GraviesSausage, sawmill, chocolate, red-eye, tomato, water gravy
BreakfastCountry ham, butter-fried apples, grits, basted eggs
Beans, peas & greensSoup beans, black-eyed peas, leather britches, pot likker
Garden sidesFried corn, fried okra, fried green tomatoes, stewed turnips
SaladsKilt lettuce, cucumbers and onions, pimento cheese
Soups, stews & dumplingsChicken and rolled dumplings, potato soup, beef stew
Meats & suppersSkillet fried chicken, salmon patties, pot roast, hog jowl
One-pot suppersHamburger and beans, cabbage casserole, green beans and taters
Pies & cobblersFried apple hand pies, chess pie, vinegar pie, pinto bean pie
CakesApple stack cake, jam cake, depression cake, gingerbread
Candy, cookies & puddingsDivinity, cocoa fudge, pralines, banana pudding
Putting upApple butter, fourteen-day pickles, chow chow, sauerkraut
Pass a copy down to your children and grandchildren. The files are yours to keep. Email a copy to your daughter, son or grandkids so they have the real recipes too, or print the print-friendly copy and slip it in a binder for the kitchen counter.
Cook from it for 30 days.
Make the cornbread. Make the gravy. If the book isn't what you hoped, email me at help@lulamaggard.com within 30 days and you'll get every dollar back. You don't need a reason, there are no forms, and you keep the book.
Not good with computers? Here's exactly what happens.
- Pay once, $17.99. Click the button and pay with any card or PayPal on the secure checkout page. It shows Classic Craft Publishing, the publishing name I sell my books under, and only asks for your email, country and postal code. There's no subscription.
- Download your book. Right after you pay, the page shows two Download links: one for the reading copy and one for the print-at-home copy. Click or tap either one and the book opens.
- Check your email. You'll also get an email with your download link, so you can get the book again any time. If you ever lose it or can't get it open, email me at help@lulamaggard.com and I'll send it again or walk you through it.
Questions
Is this a printed book in the mail?
No. It's a digital book: two PDF files you download right after you pay. You can read it on any phone, tablet or computer, and print it at home, the whole thing or one recipe at a time.
Is the checkout safe?
Yes. Payment goes through Fourthwall, the store service that takes the payment and delivers your download. The checkout shows Classic Craft Publishing, the publishing name I sell my books under. That's me. I never see your card number. It's a one-time charge, and you won't be billed again.
I only cook for myself. Will this work?
Yes. Every recipe has a "cooking for one or two" note with a smaller batch, or tells you how to make the full recipe and freeze it in single meals.
Do I need a cast-iron skillet or a wood stove?
No. Everything works on a regular electric or gas stove. Where a recipe calls for cast iron, any heavy oven-safe skillet will do. Cast iron makes the cornbread better, and the book shows you how to care for one, but you don't have to have one.
Are these real old recipes, or fancy new ones?
They're the plain dishes from mountain and Southern kitchens: soup beans, cornbread, gravies, stack cake. The changes are measurements where there weren't any, and safer methods where the old way could make someone sick, like canning. When the book changes something, it tells you why.
What if it's not for me?
Email me within 30 days for a full refund, and keep the book. Your receipt will say downloads can't be refunded. That's the store's standard note for digital books; my 30-day promise still stands.
Can I share it with my family?
Please share the recipes with the people you cook for. I ask that you don't post the file online or resell it, so I can keep making books like this.
She'd want you to have it.
Make the cornbread the way you remember it, and write the next batch down for whoever comes after you.
Get the Cookbook — $17.99Pay with any card or PayPal • 30-day money-back promise, and you keep the book
Still not sure? Try 5 of my recipes free first.