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Cable Forest Lodge Library

Soul: a chef's culinary evolution in 150 recipes

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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.
 

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ISBN:
9780848754419

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Grouping Information

Grouped Work ID2d6663db-40d4-53eb-ad13-7d4edc9a1d9d
Grouping Titlesoul a chefs culinary evolution in 150 recipes
Grouping Authortodd richards
Grouping Categorybook
Grouping LanguageEnglish (eng)
Last Grouping Update2024-10-05 17:54:12PM
Last Indexed2024-10-15 04:54:26AM

Solr Fields

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Richards, Todd (Chef)
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Richards, Todd
available_at_cable
Cable Forest Lodge Library
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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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Books
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641.59 RIC
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Cable Forest Lodge Library
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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
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

Solr Details Tables

item_details

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ils:.b20193701.i32418565Cable Adult Nonfiction641.59 RIC1falsefalseAvailableJul 16, 2024caanf

record_details

Bib IdFormatFormat CategoryEditionLanguagePublisherPublication DatePhysical DescriptionAbridged
ils:.b20193701BookBooksFirst editionEnglishOxmoor House2018366 pages : illustrations (chiefly color) ; 26 cm

scoping_details_cable

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