Soul: a chef's culinary evolution in 150 recipes
Author:
Publisher:
Oxmoor House
Publication Date:
2018
Edition:
First edition
Language:
English
Description
Amazon's Best Cookbooks of 2018
Publishers Weekly Best Books of 2018
Food52 Favorite Cookbooks of 2018
The Atlantic Best Cookbooks of 2018
Grub Street (New York Magazine) Best Cookbooks of 2018
James Beard Award-nominated Chef Todd Richards shares his personal culinary exploration of soul food.
Black American chefs and cooks are often typecast as the experts of only one cuisine'soul food, but Todd Richards' food is anything but stereotypical. Taste his Hot-Chicken-Style Country-Fried Lamb Steak or Blueberry-Sweet Tea-Brined Chicken Thighs as evidence. While his dishes are rooted in family and the American cuisine known as soul food, he doesn't let his heritage restrain him. The message of Soul is that cooks can honor tradition yet be liberated to explore. Todd Richards celebrates the restorative wonders of a classic pot of Collard Greens with Ham Hocks, yet doesn't shy away from building upon that foundational recipe with his Collard Green Ramen, a reinterpretation that incorporates far-flung flavors of cultural influences and exemplifies culinary evolution. Page after page, in more than 150 recipes and stunning photos, Todd shares his creativity and passion to highlight what soul food can be for a new generation of cooks. Whether you're new to Southern and soul food or call the South your home, Soul will encourage you to not only step outside of the box, but to boldly walk away from it.
The chapters in Soul are organized by featured ingredients: Collards, Onions, Berries, Lamb, Seafood, Corn, Tomatoes, Melons, Stone Fruit, Eggs and Poultry, Pork and Beef, Beans and Rice, and Roots. Each one begins with a traditional recipe and progresses alongside Richards' exploration of flavor combinations and techniques.
Publishers Weekly Best Books of 2018
Food52 Favorite Cookbooks of 2018
The Atlantic Best Cookbooks of 2018
Grub Street (New York Magazine) Best Cookbooks of 2018
James Beard Award-nominated Chef Todd Richards shares his personal culinary exploration of soul food.
Black American chefs and cooks are often typecast as the experts of only one cuisine'soul food, but Todd Richards' food is anything but stereotypical. Taste his Hot-Chicken-Style Country-Fried Lamb Steak or Blueberry-Sweet Tea-Brined Chicken Thighs as evidence. While his dishes are rooted in family and the American cuisine known as soul food, he doesn't let his heritage restrain him. The message of Soul is that cooks can honor tradition yet be liberated to explore. Todd Richards celebrates the restorative wonders of a classic pot of Collard Greens with Ham Hocks, yet doesn't shy away from building upon that foundational recipe with his Collard Green Ramen, a reinterpretation that incorporates far-flung flavors of cultural influences and exemplifies culinary evolution. Page after page, in more than 150 recipes and stunning photos, Todd shares his creativity and passion to highlight what soul food can be for a new generation of cooks. Whether you're new to Southern and soul food or call the South your home, Soul will encourage you to not only step outside of the box, but to boldly walk away from it.
The chapters in Soul are organized by featured ingredients: Collards, Onions, Berries, Lamb, Seafood, Corn, Tomatoes, Melons, Stone Fruit, Eggs and Poultry, Pork and Beef, Beans and Rice, and Roots. Each one begins with a traditional recipe and progresses alongside Richards' exploration of flavor combinations and techniques.
More Details
ISBN:
9780848754419
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Grouping Information
Grouped Work ID | 2d6663db-40d4-53eb-ad13-7d4edc9a1d9d |
---|---|
Grouping Title | soul a chefs culinary evolution in 150 recipes |
Grouping Author | todd richards |
Grouping Category | book |
Grouping Language | English (eng) |
Last Grouping Update | 2024-10-05 17:54:12PM |
Last Indexed | 2024-10-15 04:54:26AM |
Solr Fields
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0
accelerated_reader_reading_level
0
author
Richards, Todd (Chef)
author_display
Richards, Todd
available_at_cable
Cable Forest Lodge Library
detailed_location_cable
Cable Adult Nonfiction
display_description
Presents recipes inspired by the author's soul food roots, including such dishes as collard waffles, sausage-stuffed onions, smoked oysters on toast, oxtail potpies, and potato-crusted flounder.
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Book
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Books
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2d6663db-40d4-53eb-ad13-7d4edc9a1d9d
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9780848754419
itype_cable
BOOK - HARDCOVER
last_indexed
2024-10-15T09:54:26.996Z
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Non Fiction
literary_form_full
Non Fiction
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641.59 RIC
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Cable Forest Lodge Library
owning_location_cable
Cable Forest Lodge Library
primary_isbn
9780848754419
publishDate
2018
publisher
Oxmoor House
recordtype
grouped_work
subject_facet
African American cooking
BIPOC
Black people
Cookbooks
Cooking, American -- Southern style
Minorities
Minority groups
BIPOC
Black people
Cookbooks
Cooking, American -- Southern style
Minorities
Minority groups
title_display
Soul : a chef's culinary evolution in 150 recipes
title_full
Soul : a chef's culinary evolution in 150 recipes / Todd Richards ; foreword by Sean Brock
title_short
Soul
title_sub
a chef's culinary evolution in 150 recipes
topic_facet
African American cooking
BIPOC
Black people
Cooking, American
Minorities
Minority groups
Southern style
BIPOC
Black people
Cooking, American
Minorities
Minority groups
Southern style
Solr Details Tables
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ils:.b20193701 | .i32418565 | Cable Adult Nonfiction | 641.59 RIC | 1 | false | false | Available | Jul 16, 2024 | caanf |
record_details
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---|---|---|---|---|---|---|---|---|
ils:.b20193701 | Book | Books | First edition | English | Oxmoor House | 2018 | 366 pages : illustrations (chiefly color) ; 26 cm |
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